Development, Preservation, and Chemical and Fatty Acid Profiles of Nile Tilapia Carcass Meal for Human Feeding*

Abstract

This study evaluated the use of fish processing residues in the preparation of flavored meal from Nile tilapia (Oreochromis niloticus) carcass. Carcasses were washed, labeled, weighed, spice‐brined and smoked. After smoking, the carcasses were weighed and ground to a meal. The samples were vacuum packed, labeled and frozen (−18C) until analysis. The prepared meal presented mean moisture, protein, total lipids and ash contents of 17.41, 32.51, 19.72 and 26.22%, respectively. Some fatty acids of great physiological and nutritional importance were found among the 23 fatty acids that were identified, such as alpha‐linolenic acid, eicosapentaenoic acid and docosahexaenoic acid. The produced meal can be used to enrichment and preparation of several products for human consumption. PRACTICAL APPLICATIONS Nile tilapia carcasses are not commonly used in human feeding, and, most often, they are disposed of. This study was carried out considering the impact of improper disposal of this residue on the environment and seeking suitable technological alternatives for a nobler use of this residue with both economic potential and social application. The prepared meal can be used to enrich school food, as it is a cheap and viable option to food fit for children consumption.

Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)

“…The lower iron content in this flour is probably due to the lower content of ash in liquid-smoked flour (Table 1). Aromatized flour from tilapia carcasses prepared by Godoy et al (2013) provided 1.78% calcium, 5.47% phosphorus, and 2.36 mg/100 g iron. In the current analysis, flour is richer in calcium and iron than in tilapia´s, mainly due to the prime matter that is involved.…”

“…Similar to fish meat, the processing of alligator carcasses produces a great amount of residues that are normally directed to animal feed. However, they may also be used in food for human consumption (Stevanato et al, 2007;Franco et al, 2009;Petenuci et al, 2010;Godoy et al, 2013) by including them in several food products. Due to the nutritional quality of the prime matter, the manufacture of flours from the carcasses of the Pantanal alligator may add value to the production chain of the species.…”

<b>Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia

“…But, despite its high nutritional value, only 40% of fish products are used for human consumption (Dekkers, Raghavan, Kristinsson, & Marshall, 2011). According to Godoy, Franco, Souza, Stevanato, and Visentainer (2013), aromatized tilapia fishmeal provided 1.78 mg of calcium, 2.36 mg of iron and 5.47 mg of phosphorus de in 100 g of fishmeal. The same authors reported 23 types of fatty acids, among which may be mentioned PUFAS n-3 as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids.…”

“…Further, mineral enrichment in alfajores is also due to the amount of minerals in sea water fish (calcium, phosphorus, iron, and others) (Ariño et al, 2013). Franco et al (2013) assessed chocolate cookies with the inclusion of tilapia fishmeal at different levels (0, 10, 15, 20, 25 and 30%) and obtained a product with 6.25-7.88% humidity; 9.41-15.30% crude protein; 8.21-10.37% ether extract; 1.44-6.43% ashes and a decrease in carbohydrate rates from 74.13 to 61.59%, caused by the respective inclusions of fishmeal in chocolate cookies. Results by Franco et al (2013) showed that the inclusion of fishmeal also increased the rates of crude protein and minerals and reduced carbohydrate rates, similar to what occurred in the alfajor experiment.…”

“…Several experiments have been performed to develop fishmeals for human consumption (Franco et al, 2009;Godoy et al, 2013, Petenuci et al, 2010. Fishmeal or fish protein concentrates may be defined as dehydrated ground products with variable contents of proteins, with or without the taste of fish, depending on the method for their preparation (Jesus & Almeida, 2011).…”