Aproveitamento do resíduo a partir do beneficiamento de pescado de uma indústria pesqueira no Norte do Brasil

Abstract

The fish processing industries generate significant amounts of daily solid waste organic material which often is not used due to limited knowledge of the fishing sector on technological procedures for health and recovery of wastes. Aiming to minimize environmental damage, waste of raw materials and maximizing profits, partnerships were established between the University and the private sector. The study was conducted in two phases being developed for six months. The first consisted of visits to the industry where they were observed in practice, the methods used by officials and technicians responsible for getting the pulp. The second was held at the Laboratory of Fish Technology, Federal University of Pará, where tests have been developed for the manufacture of food made from fish flesh. Regarding the yield of species processed, the most outstanding were: crucifix sea catfish, Arius proops; acoupa weakfish, Cynoscion acoupa; Caribbean red snapper, Lutjanus purpureus; Gillbacker se catfish, Arius parkeri; whitemouth croaker, Micropogonias furnieri; and wingfin anchovy, Pterengraulis atherinoides. In relation to nutrition information, the product was shown to be rich in protein and dietary fiber, and characterized by the absence of trans fats and low amount of carbohydrates.