Fish meal production from tilapia, pacu and carp carcasses for inclusion in food products

Authors

DOI:

https://doi.org/10.33448/rsd-v10i16.21134

Keywords:

Fatty acids; Carp carcass; Tilapia spine; Pacu waste.

Abstract

The aim of this study was to develop and characterize flours from tilapia, pacu and carp carcasses for inclusion in food products, aiming at nutritional enrichment. Carcasses of the three species were hot smoked and later subjected to milling, resulting in flour. Analyzes of process yields, proximate composition, calcium, iron, phosphorus, fatty acids and microbiological analysis were carried out. The yields of in natura, smoked and smoking carcasses were higher for tilapia. Tilapia and carp in natura carcasses had higher moisture and crude protein values ​​than pacu carcasses. The flour made from carp carcasses had the highest crude protein content (36.15%). Pacu flour had significantly higher lipid content (26.33%) compared to tilapia and carp. 23 fatty acids were identified in the prepared flours. Those that had the greatest representation were 18:1n-9 (oleic), 16:0 (palmitic), 18:2n-6 (linoleic), 18:0 (stearic) and 16:1n-7 (palmitoleic). The flours were presented as products with a high content of crude protein, minerals (calcium, iron and phosphorus) and total lipids, in addition to having in their compositions essential fatty acids for the human diet. The microbiological analysis of the flours showed results within the limits established by Brazilian legislation. Therefore, the fishmeal obtained in this study can be used to enrich various products for human consumption.

References

American Public Health Association -APHA. (2001). Compendium of methods for the microbiological examination of foods. APHA

AOAC. Association of Official Analytical Chemists. (2010). Official methods of analysis of the AOAC International. 18th Ed., 3th Rev: Washington, DC.

Bligh, E. G & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(8), 911-17.

Brasil. (1997). Ministério da Agricultura e do Abastecimento. Secretaria de Defesa Agropecuária – DAS. Departamento de Inspeção de Produtos de Origem Animal DIPOA. Divisão de Normas Técnicas – DNT. Decreto Lei nº 30.691, de 29 de março de 1952, alterado pelos Decretos nº 1.255, de 25 de junho de 1962, nº 1.236, de 2 de setembro de 1994, nº 1.812, de 18 de fevereiro de 1996, e nº 2.244 de 4 de junho de 1997. Regulamento da Inspeção Industrial e Sanitária de Produtos de Origem Animal. Brasília, DF, 1997. 241 p.

Butte, N. F., Fox, M. K., Briefel, R. R., Siega-Riz, A. M., Dwyer, J. T., Deming, D. M., & Reidy, K. C. (2010). Nutrient intakes of US infants, toddlers, and preschoolers meet or exceed dietary reference intakes. Journal of the American Dietetic Association, 110(12), S27-S37.

Chilton, F. H., Dutta, R., Reynolds, L. M., Sergeant, S., Mathias, R. A., & Seeds, M. C. (2017). Precision nutrition and omega-3 polyunsaturated fatty acids: A case for personalized supplementation approaches for the prevention and management of human diseases. Nutrients, 9(11), 1165.

Clement, S., & Lovell, R. T. (1994). Comparison of processing yield and nutrient composition of cultured Nile tilapia (Oreochromis niloticus) and channel catfish (Ictalurus punctatus). Aquaculture, 119(2-3), 299-310.

Eijsink, L. M., Krom, M. D., & De Lange, G. J. (1997). The use of sequential extraction techniques for sedimentary phosphorus in eastern Mediterranean sediments. Marine Geology, 139(1-4), 147-155.

Gil, A., & Gil, F. (2015). Peixe, uma fonte mediterrânea de PUFA n-3: Os benefícios não justificam a limitação do consumo. British Journal of Nutrition, 113 (S2), S58-S67.

Girard, J. P. (1991). Tecnología de la carne y de los productos cárnicos (No. 637.5 G4412t Ej. 1 018942). Acribia.

Godoy, L.C., Franco, M.L.R.S., Souza, N.E., Stevanato, F, B. & Visentainer, J. V. (2013). Development, preservation, and chemical and fatty acid profiles of nile tilpaia carcass meal for humanfeeding. Journal of Food Processing and Preservation, 37(2), 93-99.

Goes, E. S.R., Souza, M. L. R., Kimura, K. S., Coradini, M. F., Verdi, R., & Mikcha, J. M. G. (2016a). Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes. Acta Scientiarum. Technology, 38(2), 241-246.

Goes, E. S. R., Souza, M. L. R., Michka, J. M. G., Kimura, K. S., Lara, J. A. F., Delbem, A. C. B., & Gasparino, E. (2016b). Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics. Food Science and Technology, 36(1), 76-82.

Gonçalves, A. A., & Prentice-Hernández, C. (1998). Fumaça líquida: uma tecnologia para defumar pescado. Boletim SBCTA, 32(2), 189-199.

Hossain, M. A. (2011). Fish as source of n-3 polyunsaturated fatty acids (PUFAs), which one is better-farmed or wild. Advance Journal of food science and technology, 3(6), 455-466.

IBGE - Instituto Brasileiro de Geografia e Estatística. (2020). Produção da Pecuária Municipal 2019. https://biblioteca.ibge.gov.br/visualizacao/periodicos/84/ppm_2019_v47_br_informativo.pdf

Idea, P., Pinto, J., Ferreira, R., Figueiredo, L., Spínola, V., & Castilho, P. C. (2020). Fish processing industry residues: A review of valuable products extraction and characterization methods. Waste and Biomass Valorization, 11(7), 3223-3246.

Ikape, S. I., & Solomon, S. G. (2018). Filleting yield, body characteristics and length weight relationship of four fish species from lower River Benue Makurdi Nigeria. Aquatic Research, 1(3), 115-126.

International Organization For Standardization (ISO 5509). 1978. Animal and vegetable fats and oils – Preparation of methyl esters of fatty acids.– ISO, 1-6.

Justen, A. P., Souza, M. L. R., Monteiro, A. R., Mikcha, J. M., Gasparino, E., Delbem, Á. B., Carvalho, M. R. B., Del Vesco, A. P. (2017). Preparation of extruded snacks with flavored flour obtained from the carcasses of Nile tilapia: physicochemical, sensory, and microbiological analysis. Journal of Aquatic Food Product Technology, 26(3), 258-266.

Kassebaum, N. J., Jasrasaria, R., Naghavi, M., Wulf, S. K., Johns, N., Lozano, R., ... & Murray, C. J. (2014). A systematic analysis of global anemia burden from 1990 to 2010. Blood, The Journal of the American Society of Hematology, 123(5), 615-624.

Kimura, K. S., Souza, M. L. R. , Gasparino, E., Mikcha, J. M. G., Chambó, A. P. S., Verdi, R., ... & Goes, E. S. R. (2017). Preparation of lasagnas with dried mix of tuna and tilapia. Food Science and Technology, 37, 507-514.

Maga, J. (1988). A smoke in food processing. Colorado, Florida: CRC Press.

Malde, M. K., Graff, I. E., Siljander‐Rasi, H., Venäläinen, E., Julshamn, K., Pedersen, J. I., & Valaja, J. (2010). Fish bones–a highly available calcium source for growing pigs. Journal of animal physiology and animal nutrition, 94(5), e66-e76.

Marti-Quijal, F. J., Remize, F., Meca, G., Ferrer, E., Ruiz, M. J., & Barba, F. J. (2020). Fermentation in fish and by-products processing: An overview of current research and future prospects. Current Opinion in Food Science, 31, 9-16.

Moustarah, F., & Mohiuddin, S. S. (2019). Dietary iron. Treasure Island (FL): StatPearls Publishing.

Pateiro, M., Munekata, P. E., Domínguez, R., Wang, M., Barba, F. J., Bermúdez, R., & Lorenzo, J. M. (2020). Nutritional profiling and the value of processing by-products from gilthead sea bream (Sparus aurata). Marine drugs, 18(2), 101.

Peixe BR. (2021). Associação Brasileira de Piscicultura. Anuário Peixe BR da Piscicultura 2021. São Paulo: Peixe BR.

Pinheiro, L. M. S., Martins, R. T., Pinheiro, L. A. S., & Pinheiro, L. E. L. (2006). Rendimento industrial de filetagem da tilápia tailandesa (Oreochromis spp.). Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 58, 257-262.

Rodríguez, R., Fountoulaki, E., Grigorakis, K., Alexis, M., & Flos, R. (2010). Season and size effects: changes in the quality of gilthead sea bream (Sparus aurata L.). Mediterranean Marine Science, 11(1), 117-132.

Rørå, A. M. B., Kvåle, A., Mørkøre, T., Rørvik, K. A., Hallbjoørn, S., Thomassen, S., & Magny, S. (1998). Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics. Food Research International, 31(8), 601-609.

Schmidt, M. A. (2000). Gorduras inteligentes. São Paulo: Editora Roca LTDA.

Sigurgisladottir, S., Sigurdardottir, M. S., Torrissen, O., Vallet, J. L., & Hafsteinsson, H. (2000). Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets. Food Research International, 33(10), 847-855.

Silva, A. (2000). Composição lipídica e quantificação dos ácidos graxos polinsaturados EPA (20: 5 n-3) e DHA (22: 6 n-3) de peixes de água doce. (2000). Tese (Doutorado em Ciência de Alimentos). Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas.

Silva, D. J. & Queiroz, A. C. (2002). Análise De Alimentos: Métodos Químicos e Biológicos. (3a ed.), Universidade Federal de Viçosa, p. 235, 2002.

Simopoulos, A. P., Leaf, A., & Salem, N. (1999). Essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. Annals of nutrition & metabolism, 43(2), 127-130.

Souza, M. L. R. (2002). Comparação de seis métodos de filetagem, em relação ao rendimento de filé e de subprodutos do processamento da Tilápia-do-Nilo (Oreochromis niloticus). Revista Brasileira de Zootecnia, 31, 1076-1084.

Souza, M. L. R. (2003). Processamento do filé e da pele da tilápia do Nilo (Oreochromis niloticus): Aspectos tecnológicos, composição centesimal, rendimento, vida útil do filé defumado e teste de resistência da pele curtida (Tese de Doutorado em Aquicultura). Centro de Aquicultura da Universidade Estadual Paulista (UNESP/Jaboticabal), Jaboticabal.

Souza, M. L. R., Yoshida, G. M., Campelo, D. A. V., Moura, L. B., Xavier, T. O., & dos Reis Goes, E. S. (2017). Formulation of fish waste meal for human nutrition. Acta Scientiarum. Technology, 39, 525-531.

Souza, M. L. R., Viegas, E. M. M., Kronka, S. N., Amaral, L. A., Parisi, G., Coradini, M. F., & Goes, E. S. R. (2020). Cold and hot smoked nile tilapia fillets: quality and yield of pigmented and unpigmented fillets. Italian Journal of Food Science, 32(2), 450-465.

Souza, M. L. R., Urbich, A. V., Müller, B.O., Coradini, M. F., Oliveira, G. G., Matiucci, M. A., ... & Goes, E. S.R. (2021). Sopa instantânea com inclusão de farinhas de peixes. Research, Society and Development, 10(8), e35910817247-e35910817247.

Steffens, W. (1997). Effects of variation in essential fatty acids in fish feeds on nutritive value of freshwater fish for humans. Aquaculture, 151(1-4), 97-119.

Strànsky, K., Jursík, T., & Vítek, A. (1997). Standard equivalent chain length values of monoenic and polyenic (methylene interrupted) fatty acids. Journal of High Resolution Chromatography, 20(3), 143-158.

Turchini, G.M.; Torstensen, B.E.; Ng, W.K. (2009). Fish oil replacement in finfish nutrition. Reviews in Aquaculture, 1(1), 10-57.

Uribarri, J., & Calvo, M. S. (2017). Dietary Phosphorus: Health, Nutrition, and Regulatory Aspects. Boca Raton: CRC Press, Taylor & Francis Group.

Visentainer, J. V. (2003). Composição de ácidos graxos e quantificação dos ácidos graxos LNA, EPA e DHA no tecido muscular de tilápias (Oreochromis niloticus), submetidas a diferentes tratamentos com óleo de linhaça. Tese. Campinas: Universidade Estadual de Campinas.

Wołoszyn, J., Haraf, G., Okruszek, A., Wereńska, M., Goluch, Z., & Teleszko, M. (2020). Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties. Poultry science, 99(2), 1216-1224.

Zara, R. F. (2005). Qualidade de filés de Tilápia do Nilo (Oreochromis niloticus) submetidos à defumação com extrato aquoso de alecrim (Rosmarinus officinalis). Dissertação (Mestrado em Química). Universidade Estadual de Maringá.

Zhou, H. Y., Cheung, R. Y. H., Chan, K. M., & Wong, M. H. (1998). Metal concentrations in sediments and tilapia collected from inland waters of Hong Kong. Water Research, 32(11), 3331-3340.

Downloads

Published

19/12/2021

How to Cite

SOUZA, M. L. R. de .; GODOY, L. C. de .; VISENTAINER, J. V. .; SOUZA, N. E. de .; FRANCO, N. do P. .; OLIVEIRA, G. G. .; FEIHRMANN, A. C. .; GOES, E. S. dos R. . Fish meal production from tilapia, pacu and carp carcasses for inclusion in food products. Research, Society and Development, [S. l.], v. 10, n. 16, p. e583101621134, 2021. DOI: 10.33448/rsd-v10i16.21134. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/21134. Acesso em: 26 apr. 2024.

Issue

Vol. 10 No. 16

Section

Agrarian and Biological Sciences

License

Copyright (c) 2021 Maria Luiza Rodrigues de Souza; Leandro Cesar de Godoy; Jesuí Vergílio Visentainer; Nilson Evelazio de Souza; Nilson do Prado Franco; Gislaine Gonçalves Oliveira; Andresa Carla Feihrmann; Elenice Souza dos Reis Goes

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.