<b>Formulation of fish waste meal for human nutrition

Authors

  • Maria Luiza Rodrigues de Souza Universidade Estadual de Maringá
  • Grazyella Massako Yoshida Universidade Estadual Paulista `Júlio Mesquita Filho´
  • Daniel Abreu Vasconcelos Campelo Universidade Federal do Pará
  • Lorena Batista Moura Universidade Estadual de Maringá
  • Tadeu Orlandi Xavier Universidade Estadual de Maringá
  • Elenice Souza dos Reis Goes Universidade Federal da Grande Dourados

DOI:

https://doi.org/10.4025/actascitechnol.v39i5.29723

Keywords:

waste reuse, Nile tilapia, salmon, tuna, sardine.

Abstract

 

This study aimed to elaborate and characterize meals containing waste from processing of tilapia, tuna, salmon and sardine for human consumption. Carcasses of tilapia and salmon, tuna torsos without fins and sardine tails were cooked, pressed, milled and dehydrated, resulting in waste meal. Greater protein (83.28%) and lower mineral matter (5.31%) were observed in tuna meal. Salmon meal presented greater content of lipids (18.81%) and sardine meal, lower content (3.98%). Tilapia meal presented greater mineral matter (37.66%), calcium (9.37%) and phosphorus (6.08%). Higher content of iron was observed in sardine and tuna meals. Higher amounts of fatty acids from n-3 series were found in salmon (53.71 g kg-1), sardine (47.46 g kg-1) and tuna (36.98 g kg-1). Concerning amino acids, glutamic acid showed greater proportion in all meals, followed by lysine, leucine, glycine and aspartic acid. All meals presented high biological and nutritional values and are regarded as important sources of calcium, phosphorus and iron.

 

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Published

2017-12-15

How to Cite

Souza, M. L. R. de, Yoshida, G. M., Campelo, D. A. V., Moura, L. B., Xavier, T. O., & Goes, E. S. dos R. (2017). <b>Formulation of fish waste meal for human nutrition. Acta Scientiarum. Technology, 39(5), 525–531. https://doi.org/10.4025/actascitechnol.v39i5.29723

Issue

Vol. 39 (2017): Special Supplement

Section

Science, Food Technology and Food Engineering

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