Produção e caracterização da farinha de peixe obtida a partir dos resíduos de tilápia utilizando secador solar.

Abstract

The non-ecological habit of fishermen places the fish near of weir is causing bad smell and accumulation of the presence of insects, increasing the environmental problem. This study aimed to produce and characterize fishmeal from waste generated in the process of filleting tilapia using solar dryer. To carry out the work the fish were obtained from the Association of Lamb weir fishermen (ASPAC) and the processing was carried out at the headquarters of the group of fisherwomen Women of the Lamb Weir Association (MPAC) located in the municipality of Congo / PB. After processing, tilapia showed a 33 % yield for fillet production and a value of approximately 67 % of solid waste (scales, skin, viscera and carcases). For production of flour, 532,75 g was used housing (290.67 g for F1 and 242.08 g for F2), and the process was performed in duplicate and was obtained flour 1 (F1) and 2 (F1), with approximately 62 % yield. After preparation, the flour was packaged in glass jars and stored in a refrigerator. The characterization of the flour was performed to verify the quality and nutritional value, for it has been determined percentages of protein, fatty acids and moisture. The Flour (F1 and F2) were the mean values of 43, 05 % protein; 8.74 % moisture; 3.1 % fatty acids, respectively. Microbiological analyzes were done Salmonella typhimurium, Pseudomonas aeruginosa, Klebsiella pneumonitte and Escherichia coli. The flour showed nutrition characteristics for the basic formulation of pet food.