“Proteins from Blue Foods to Meet the Demand in the Food Sector a Reviewâ€

Abubakar Shuaibu, Gao Yuanpei, Yang Chao, Nasra Seif Juma, Chen Yi, Yang Jing, Huang Zijian and Zhao Yuying
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Abubakar Shuaibu: Zhejiang Ocean University, Zhejiang, China
Gao Yuanpei: Zhejiang Ocean University, Zhejiang, China
Yang Chao: Zhejiang Ocean University, Zhejiang, China
Nasra Seif Juma: Zhejiang Ocean University, Zhejiang, China
Chen Yi: Zhejiang Ocean University, Zhejiang, China
Yang Jing: Zhejiang Ocean University, Zhejiang, China
Huang Zijian: Zhejiang Ocean University, Zhejiang, China
Zhao Yuying: Zhejiang Ocean University, Zhejiang, China

International Journal of Research and Scientific Innovation, 2024, vol. 11, issue 8, 656-671

Abstract: This review examines the importance of proteins obtained from aquatic sources, such as “blue foods,†in solving the increasing global protein needs. It also explores the current problems in the food sector, such as finding sustainable protein sources, and evaluates the role of blue foods as a promising substitute to traditional protein sources. Lastly, the review provides an overview of historical and current trends in protein consumption, with a focus on the sustainability, nutrition, and economic feasibility of blue foods. While blue foods offer advantages such as high nutritional value, lower environmental impact, and potential economic benefits, they also face challenges including overfishing, habitat destruction, and regulatory issues. This assessment highlights both the potential and the limitations of blue foods, providing a comprehensive overview of the current state and future directions in this field.

Date: 2024
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