Technological innovations used in coproducts generated by fish processing

Abstract

Fish farming is one of the aquaculture activities that most advances in food production and is also one of the most questioned in relation to sustainability, since during the processing of fish, significant amounts of waste are generated, such as head, viscera, fins, tail, spine, scales and remains of meat, which are often discarded inappropriately in nature. These residues in turn have high levels of proteins and lipids, which can be processed and reused for the production of fish flour and oil, obtaining mechanically separated meat, collagen, and gelatin, biofuels such as biodiesel, biogas, and the production of protein hydrolysates and fish protein concentrate. Thus, the objective of the present study was to carry out a bibliographic review on the main technological innovations employed in the use of fish by-products, as a way to add value to this raw material, used for various purposes and to reflect on actions that improve the use and development of biologically active products.