Navegando por Assunto "Farinha de peixe"

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Acesso aberto (Open Access)
Estudo da viabilidade de implantação de técnica de reaproveitamento dos resíduos do frigorífico Frigopeixe em Tefé-AM
(Universidade Federal do Pará, 2019-05-06) CAXEIXA, Luiz Augusto Reis; CUNHA, Edinaldo José de Sousa; http://lattes.cnpq.br/8714515962963079
The large amount of organic solid waste from the fishing industry is a serious socio-environmental problem. The treatment of organic solid wastes, such as the residues of the fish slaughterhouses, has a great reutilization potential, being able to generate by-products that attend both environmental and economic aspects. The aim was to study and propose ways to treat the fish processing residues from Frigopeixe Frigorífico, aiming to provide a sustainable destination for that material in order to achieve the goal of decrease to zero the disposal of those residues in the sanitary landfill of the city of Tefé, without burden the company. In particular, three techniques of reuse of fish waste were studied: composting, silage and fish meal. The study took into account the company production per harvest of 969 tons, on average, and waste generated quantity of 171 tons, on average, the extent of the technique in the reuse of the waste, the cost of implantation, period of storage, maintenance and return on investment, as well as the socio-environmental gain with that implementation. Each of the techniques studied presented great potentials of reuse of the residues, but the production of fish meal proved to be very expensive in its installation and maintenance, becoming, initially, not feasible. The other two techniques have a more adequate profile with the production and investment dimensions of the company, being able to be made a joint deployment, being a technique complementary to the other in the reuse of waste, composting and silage.
Acesso aberto (Open Access)
Extruded snacks with the addition of different fish meals
(Universidade Federal do Pará, 2015-12) GOES, Elenice Souza dos Reis; SOUZA, Maria Luiza Rodrigues de; CAMPELO, Daniel Abreu Vasconcelos; YOSHIDA, Grazyella Massako; XAVIER, Tadeu Orlandi; MOURA, Lorena Batista de; MONTEIRO, Antonio Roberto Giriboni
Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal) and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snacks, protein rates increased with the increment of fish meal, reaching 11.85% in the tuna snack. Tuna and sardine snacks had the highest iron levels. The most abundant fatty acids were linoleic, oleic, palmitic, linolenic and stearic acids, with sardine, salmon and tuna snacks presenting the highest values of n-3 series fatty acids. Greater luminosity rate was reported for salmon snack, followed by tilapia, tuna and sardine snacks. The highest sensory acceptance index was verified in tilapia (78.07%) and salmon (72.40%). A 9% addition of residue meals of tilapia, salmon and tuna improved the nutritional value of the snacks.