Characterization of different techniques for obtaining minced fish from tilapia waste

Abstract

The majority of tilapia farming is used for the production of fillets, resulting in the generation of waste that can be used to increase food stocks by producing minced fish. The aim of this study was to characterize and evaluate the viability of boiling and mechanical techniques for obtaining minced fish in relation to performance, physical-chemical and microbiological parameters and to reduce the waste generated in the process of filleting Nile tilapia. Based on performance outcomes, the mechanical technique proved to be 12% more efficient than the boiling one. The cost of the boiling technique was higher due to performance and operating costs. On both techniques microbiological alterations were not observed. Centesimal analysis results showed a difference in humidity between the techniques, which was expected due to loss of water during the boiling process, which possibly also affected protein levels. Dver all, the use of a deboning machine allied lower operating cost, better performance, quality and practicality. The debone machine technique it's feasible considering the large volume of waste generated daily on fish farms, which requires a speedy and effective disposal. Further, makes possible obtaining a nutritional raw material of high added-value and contributing to the reduction of environmental impacts.

Development and evaluation of low-fat ready-made dishes prepared by the sous vide process from hybrid sorubim fillets by using different treatments

“…The absence of these microorganisms in fresh fish indicates that the cleaning and filleting processes were carried out properly, demonstrating that there were good hygiene procedures during processing, as it is normally transmitted by inadequate manipulation (Leira et al 2019).…”

Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish

“…The UWMF yield was 68.7% in relation to the beheaded and eviscerated broadband anchovy (BEA). According Leira et al (2019) mechanical deboning process is traditionally used to obtain residual flesh from fish carcasses. Finne et al (1980) reported the yield of mechanical deboning process from fish carcasses around 20 to 31.3%.…”

“…In the mechanical deboning process, minced fish with high nutritional value is obtained (Leira et al, 2019). The proximate composition values of BEA and UWMF indicated that the deboning process only affected the ash content, promoting a significant reduction of this component in UWMF (Table 2).…”

Use of products of vegetable origin and waste from hortofruticulture for alternative culture media

“…Ways of reusing food waste have been constantly developed and improved, as food waste reaches alarming levels today (Ramírez et al, 2020). Thus, the development of methodologies for the use of different types of food waste, whether of animal or vegetable origin, has aroused the interest of the scientific community, in order to obtain new products or compounds of interest, or to optimize processes (Navarro-Peraza et al, 2020;Leira et al, 2019;Costa et al, 2020).…”