RESUMOO setor pesqueiro, em especial a pesca extrativa marinha, é uma atividade de grande importância econômica em diversas localidades do Brasil. A industrialização de peixe gera uma quantidade expressiva de resíduos ricos em proteínas e em ácidos graxos de cadeia longa, entre os quais se destacam os insaturados da série ômega-3. Este trabalho teve como objetivo fazer uma revisão sobre as alternativas tecnológicas disponíveis para aproveitamento de resíduos de peixe, como maneira de se agregar valor a este material, sob o enfoque da tecnologia limpa. Este material pode ser processado para a obtenção de óleo, farinha ou silagem que, por sua vez, podem ser aplicados na alimentação animal. O óleo obtido pode ainda ser estabilizado mediante reações de interesterificação, sendo que os triacilgliceróis estruturados assim obtidos podem ser aplicados em rações, com vantagens nutricionais sobre os óleos originais. Os resíduos de peixe podem ser aplicados como substrato para a produção de proteína texturizada, concentrado protéico, carne mecanicamente separada, surimi, produtos reestruturados ou até mesmo óleo, utilizados na alimentação humana. A conversão do óleo obtido a biodiesel é outra proposta de interesse particular no campo de combustíveis alternativos. Palavras-chave: pescado, subprodutos, tecnologias limpasAlternatives for adding value for the fish processing wastes ABSTRACTThe fish farming industry, especially the marine extractive fishery, is an activity of great economic importance in many parts of Brazil. Industrial fish processing operations generate a significant amount of wastes, which are rich in proteins and longchain fatty acids, among which the unsaturated omega-3 fatty acids are prominent. The aim of this study is to make a review about the technological alternatives available for the utilization of fish wastes, such as a way for adding value to this material, focusing on green technologies. This material can be processed to obtain oil, meal or silage, that may be applied in livestock feeding. The obtained oil can further be stabilized by means of interesterification reactions, considering that the structured triglycerides thus obtained can be used in animal feeding, with nutritional advantages over original oils. The fish wastes can be applied as a substrate for the production of texturized proteins, protein concentrate, mechanically deboned meat, surimi, reestructured products or even oil, used for human feeding. The conversion of the extracted oil into biodiesel is another proposal of particular interest in the field of alternative fuels.

The aim of this work was to evaluate the effects of Haematococcus pluvialis (H. pluvialis) (carotenoid source) and H. pluvialis plus soy lecithin on development, carotenoid content, and pigmentation of shrimp (Litopenaeus vannamei). One hundred and eighty shrimps (7.8 g) were divided in six tanks (n = 30) and fed with control food, H. pluvialis, and H. pluvialis plus soy lecithin for 2 weeks. Carotenoids were extracted with acetone and quantified by UV–vis spectrophotometry, and astaxanthin was determined by high‐performance liquid chromatography. Colour was analysed by colorimetry. Lecithin/H. pluvialis group presented higher survival rate (100%) when compared to control group (93.3%). Haematococcus pluvialis and lecithin/H. pluvialis groups presented higher red‐like colour (a* 16.4 and 19.9) than control (a* 20.6). Lecithin/H. pluvialis group presented higher carotenoids content (8.2 mg kg−1 muscle, 26.8 mg kg−1 exoskeleton) and astaxanthin (8.5 mg kg−1 muscle, 23.3 mg kg−1 exoskeleton) than control (carotenoids: 4.2 mg kg−1 muscle, 12.3 mg kg−1 exoskeleton; astaxanthin: 3.2 mg kg−1 muscle, 8.1 mg kg−1 exoskeleton). Feeding with 60 ppm carotenoids (from H. pluvialis) during 2 weeks was sufficient for favouring red‐like pigmentation in shrimp, and lecithin increased astaxanthin content only in exoskeleton.

The reddish colour to shrimp, which has been associated with its high quality, is one of the major factors for its acceptability by consumers. The aim of this work was to analyse consumer preference regarding colour in raw and cooked shrimps. Farmed shrimps Litopenaeus vannamei (13.8 + 1.16 g) were fed with control or supplemented food (60 ppm of carotenoids). The shrimp samples were analysed in naked eye, confirmed by colorimetry and sorted in the following categories: dark grey (L* 27.99; h 168.16), grey (L* 32.58; h 124.60), and light grey (L* 36.2; h 119.35) for raw shrimps; and intense orange (L* 61.49; h 54.69), orange (L* 65.97; h 57.79) and light orange (L* 72.65; h 70.17) for cooked shrimps. A preference ranking test was performed with 35 judges invited to rank the samples in descending order of preference. Consumers prefer lighter raw shrimp (light grey and grey) and brightly orange cooked shrimps (orange and intense orange), which indicates that supplementing shrimp food for pigmentation should be followed by improving its acceptance by consumer. These results indicate a challenge for the shrimp industry, as the lightest raw shrimps are also not so brightly orange coloured after cooking.

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Hyaluronic acid (HA) is an important macromolecule in medical and

Hambúrgueres de carne de pescado (Cyprinus carpio) produzidos em três diferentes condições, congelados e armazenados a ­-­18ºC foram analisados para determinar o rendimento desde a carpa “in natura” até a obtenção da polpa. Estudouse a estabilidade do produto na estocagem sob congelamento mediante perfil sensorial hedônico. Os hambúrgueres produzidos com carne moída não lavada (NLV), lavada uma vez e três vezes (LV1 e LV3) tiveram rendimento de 49,87%, 44,50% e 37,75% respectivamente, considerandose o peso inicial da matériaprima (carpas inteiras). Não foi observada diferença estatisticamente significativa em relação às avaliações do perfil sensorial hedônico de NLV, LV1 e LV3, mesmo após 247 dias de armazenagem sob congelamento. O aparecimento de odor e gosto não característicos foi retardado, provavelmente, pela presença de temperos diversos e de glutamato monossódico na formulação dos hambúrgueres. Abstract Fishburgers of carp (Cyprinus carpio) were produced in three different conditions, frozen and stored at ­-18ºC. It was determined the percentage yield from fresh carp to minced fish on each treatment and it was studied the stability of the products under frozen storage through an hedonic sensory profile. The fishburgers produced with non washed minced meat (NLV), washed once and three times (LV1 and LV3) yielded 49,87%, 44,50% and 37,75% respectively, considering initial weight of raw material (whole carp). No significant statistical differences were observed in relation to the hedonic sensory profile of NLV, LV1 and LV3, even after 247 days of frozen storage. The appearance of non characteristic odor and taste was retarded probably due to the presence of diverse spices and monosodium os parâmetros sensoriais avaliados, os hambúrgueres produzidos com NLV, LV1 e LV3 enquadraramse de qualidade, com médias maiores que 3 ­ glutamate in the formulation of the fishburgers.

Restructured shrimp made with three different formulations were evaluated using subjective and objective texture analysis. The three formulations showed statistical similarities with breaded whole shrimp in terms of gumminess and oily cover in mouth, and differed in relation to firmness, elasticity, cohesivity, adhesivity, moisture release, stickiness in mouth and overall texture impression. The objective texture evaluation showed significant differences in respect to cohesivity, adhesivity and gumminess between breaded whole shrimp and the three formulae, and in reference to hardness, between formulations.

A trypsin -like enzyme from the pyloric caeca of cod (Gadus morhua)