Comparación del contenido de proteína en el procesamiento de harina de poecilia reticulata como aprovechamiento del subproducto de la pesca

Abstract

The aquaculture industry in the last decades has been increasing with the production of aquatic species in captivity such as white shrimp Penaeus vannamei, which allows the country to have a great amount of foreign currency, especially sources of employment at the local level allowing a great growth, which with the passing of time continues to grow. In this type of culture, it is necessary to fight against different pests that compete for food, space and oxygen in the culture ponds and for several decades pesticides such as barbasco, saponin, among others, have been applied to eliminate fish such as the well-known millionaire Poecilia reticulata that has a great adaptation in the different culture ecosystems, which allows them to reproduce exponentially, Since this species can store sperm for up to 10 months, this allows it to colonize new ecosystems where it can find the minimum conditions to begin the process of adaptation, this can cause a great imbalance in the culture ecosystem, even making crosses with other fish species and also directly influences the disappearance of native species. Due to the aforementioned arguments, the present work pursues to "take advantage of these pests" to give them an added value and above all to diminish the environmental impact that they can cause if these wastes are not well managed, in this way trying to take advantage of this raw material to obtain fishmeal based on a protein source that could be applicable in the diets of certain terrestrial and aquatic organisms that require protein consumption in their diets. In the experiment three tests were made and each sample contained 7kg of millionaire fish, using 21 kg of raw material for each sample, these were cooked for 20 minutes in 4000ml of water, the first sample was subjected to a temperature of 50, the second was subjected to 60 and the third was at 70, all measured in degrees Celsius (°C); It is worth mentioning that the time was recorded once each test reached its respective temperature, then each sample was cooled to the environment for another 20 minutes and then subjected to a manual pressing, to separate the excess liquid and obtain a homogeneous cake with each of the samples, These were placed in aluminum molds and then placed in the oven for 24 hours at a temperature of 115°C. After this period of time and after cooling to room temperature, they were ground and regrinded at 400μm to obtain fishmeal. Analyses of protein, moisture, fat, carbohydrates and ash were performed to determine its nutritional value, in order to analyze and verify which of the samples could have the best protein levels required to obtain a good quality fishmeal according to the parameters required by the country's regulatory bodies.