Sustentabilidade e reaproveitamento de resíduos de peixes para a obtenção de farinha

Abstract

Fish farming is an activity that brings many economic and social benefits to our country, but it generates large volumes of waste not processing fish, therefore, the inadequate management of these wastes is a worrying environmental problem. On the other hand, these residues are an economical source of protein and other nutrients, which makes it possible to use them to obtain by-products, such as in the preparation of flours that can be included in animal feed as long as it is processed correctly. Therefore, the aim of this study is to assess the sustainability and reuse of fish waste to obtain flour in Humaitá-AM. The socioeconomic profile of fish traders inside and outside the Municipal Market of Humaitá is similar and the level of education is linked to the environmental perception in relation to the waste generated in the commercialization of fish. The reinforcements of the flours choose from the residues were 13.5 and 18.0% for babão and 12.4 and 18.0% for tambaqui (CC and SC, respectively). A proximate composition of the adjusted flours were 3.77, 1.24, 4.32, and 1.73% (moisture); 24.32, 10.30, 25.36 and 14.82% (ashes); 39.67, 42.63, 52.69 and 47.93% (protein); 24.53, 39.43, 11.48 and 27.21% (lipids); 8.43, 6.34, 8.39 and 5.28 (pH); 7.71, 6.41, 6.15 and 8.31% (carbohydrates), for babão and tambaqui and CC and SC, respectively. Microbiological analyzes of flour comply with current legislation. Tambaqui residue flour (CC) has the highest protein content and lowest lipid content, standing out among the flours produced. It is concluded that flours are a great alternative for the source of proteins and minerals in animal feed information and also for the reuse of fish residues that are usually discarded in the Madeira River, causing a large proportion of negative impacts.