Reaproveitamento de resíduos provenientes de pescados: uma revisão

• Autor(a) principal: Sousa, Átila Pereira Veras de
• Data de Publicação: 2021
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/61694
• topic: Resíduos; Pescado; Reaproveitamento

Fish is considered a highly nutritious food for conta ining high levels of protein, being rich in unsaturated fats, vitamins and minerals. As it is a complete and healthy foo d, its consumption has grown a lot in recent years, making it a great alternative to animal proteins. In parallel to the increased consumption of fish, there is a variety of solid waste gener ated by the processing industry, such as head, tail, scales, fins , cartilage, viscera and skin, representing more than 50% of the animal's weight and becoming a environmental and economic damage when im properly disposed of. Thus, this review aimed to prese nt the different ways of reusing the waste generated by fish processing, reporting on the importance of each one. For the research, the following keywords were used: fish reuse, waste, flour, oil, compost, silage. The topics covered described studies referring to the processes used in waste arising from the processing of different types of fish. Alternatives such as the production of biodiesel from fish oil, incrementing animal feed from fishmeal rich in protein and silage, in addition to composting as an alternative to irregular disposal of the large volume of waste generated by the industry are essential tools for the sustainable development. Therefore, the reuse of waste is a way of generating added value in many cases and is essential for the sustain ability of the sector, requiring education and dissemination of these practices so that small producers are also part of this process.