<b>Formulation of fish waste meal for human nutrition

Abstract

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 ). 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.Keywords: waste reuse, Nile tilapia, salmon, tuna, sardine.Elaboração de farinhas de resíduos do beneficiamento de peixes para alimentação humana RESUMO. Este estudo objetivou elaborar e caracterizar farinhas de resíduos do beneficiamento da tilápia, atum, salmão e sardinha para consumo humano. Carcaças de tilápia e salmão, troncos de atum sem nadadeiras e caudas de sardinha foram cozidas, prensadas, moídas e desidratadas, resultando nas farinhas. Maior proteína (83,28%) e menor matéria mineral (5,31%) foram observados na farinha de atum. Farinha de salmão apresentou maior teor de lipídeos (18,81%) e a de sardinha, menor teor (3,98%). Farinha de tilápia apresentou maior matéria mineral (37,66%), cálcio (9,37%) e fósforo (6,08%). Observou-se maior teor de ferro nas farinhas de sardinha e atum (121,95 e 106,38 mg kg ). No perfil de aminoácidos, o ácido glutâmico apareceu em maior proporção em todas as farinhas, seguido pela lisina, leucina, glicina e ácido aspártico. Todas as farinhas apresentaram alto valor biológico e nutricional, sendo boa fonte de cálcio, fósforo e ferro.Palavras-chave: aproveitamento de resíduos, tilápia-do-Nilo, salmão, atum, sardinha.

Preparation of lasagnas with dried mix of tuna and tilapia

“…These values indicate that the mix is a protein food with high content of lipids and ash, similar to the values reported by Souza et al (2016) for tilapia, tuna, salmon and sardine meals.…”

Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

“…These authors identified 24 fatty acids in flour with primarily the following fatty acids: 27.4% of palmitic acid (C16:0), 35.15% of oleic acid (C18:1n-9), 11.82% of linoleic acid (C18:2n-6), and in a lower proportion: 0.88% of alpha-linolenic acid (C18:3n-3), 0.08% of eicosapentanoic acid (C20:5n-3), and 0.59% of docosahexaenoic acid (C22:6n-3) (Petenuci et al, 2010). No presented data regarding tilapia protein concentrate used to prepare noodles in this study presented 21.16% of polyunsaturated fatty acids (PUFA) in tilapia protein concentrate which 4.28% are omega-3 and 12.26% are omega-6 (Souza et al, 2016).…”

“…It is worth noting that the protein quality of the noodles with protein concentrate is greater than others, because fish and their derivatives contain a high biologic protein with a balanced amino acid profile and a good proportion of methionine and cysteine, which are the main limiting amino acids in vegetal protein sources (Neves et al, 2004). Previous studies evaluating the amino acid composition in tilapia protein concentrate (Souza et al, 2016) showed that protein concentrate also contains all essential amino acids, and that the amino acid content is much greater than the standard required by the FAD (Food and Agriculture Drganization of the United Nations) for both children and adults (World Health Drganization, 2007).…”

Effect of Feeding Quails with Mixture Feeds Composed of Crab Waste Meal, Leubim Fish Waste Meal, and Broken Rice Grains as Partly Substitution of Commercial Diet on Egg Quality

“…Ween et al (2017) reported fish meal processed from fresh by-products of whitefish such as cod and saithe was a tremendous protein source with the presence of all nutritionally EAA and low content of free amino acids (0.7%) and biogenic amines (< 1000 mg/kg) that approve the high quality and freshness of the natural resource. Similarly, Souza et al (2017) reported that fish waste meal originated from various kinds of fish including tilapia, tuna, salmon, and sardine had better proportion of glutamic acid, lysine, leucine, glycine, and aspartic acid. According to Cho and Kim (2011), fish meal and fish oils (FO) are major dietary sources of n-3 long-chain polyunsaturated fatty acids (PUFA), docosahexaenoic acid (22:6n-3), and eicosapentaenoic acid (20:5n-3).…”