Abstract

GARCIA-SIFUENTES, Celia Olivia; SCHEUREN-ACEVEDO, Susana Maria  and  ZAMORANO-APODACA, Julio Cesar. Exploring different by-products considered as residues by the fishery industry in México. Biotecnia [online]. 2020, vol.22, n.2, pp.61-69.  Epub Aug 07, 2020. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v22i2.1246.

The production and under-utilization of by-products from the large distribution centers in México, promotes environmental problems. The physicochemical composition of different by-products produced by the large distribution centers throughout different months was explored evaluating pH, moisture, lipids, ash, proteins, non-protein nitrogen, total volatile bases, hydroxyproline and proline, in three places during three months, each place represented different sample, including: MM (by-products from different fish species), AT (by-products of tuna canning, and TL (tilapia by-products). There were differences in chemical composition among the three months and the evaluated places. Results showed that the most important components that could be recovered are proteins for MM, collagen, lipids and proteins for AT and collagen and lipids for TL. Average values of pH (7.89), moisture (72.75 %) and total volatile bases (188 mg N/100 g) demonstrate the need of improving the by-products management in the MM place. By-products from the three evaluated places showed be an alternative source to obtain important components including non-collagen proteins, collagen, lipids, and ash depending on the sampling place. However, it is important to highlight the need of improving the handling of by-products to achieve greater exploitation.

Keywords : by-products; fishery industry; composition; residues.