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The Cutting By-Product of Fish Filleting on the Band Saw Machine: Nutritional Quality and Technological Potential

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Abstract

The by-products that come from frozen fish filleting on the band saw machine are discarded and the literature has no information about their proximate composition and potentialities. In this study, the physicochemical properties and technological potential of by-products from the filleting on the saw machine from three tropical fish species were evaluated: Golden fish (Brachyplathystoma flavicans), Serra Spanish mackerel (Scomberomorus brasiliensis), and Green weakfish (Cynoscion virescens). High protein content was observed in all samples (16.11 to 17.87 g/100 g) and the electrophoretic profile showed that these proteins are strongly similar to those found in the edible muscular portion of fish. The ash and collagen content did not exceed 3.16% and 1.98%, respectively. All samples showed considerable levels of lipid oxidation products (7.19 to 11.27 mg MDA/kg of sample), conferring to the matrix the potential to be used as a flavoring agent, especially the Serra Spanish mackerel sample. The results suggest that the by-products generated after fish filleting on the band saw machine have nutritional features similar to the edible muscular portion of fish (n-6/n3: 0.29–0.55; PUFA/MUFA: 0.34–0.57) and may be used as a raw material for the production of products with higher added value.

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Acknowledgements

The authors would like to thank Litoral Pescados Company for the donation of the study material. They also would like to thank CNPq for the grant awarded to MMFS, DASL students.

Funding

The authors declare that the present study was financed in part by the Coordenacão de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001, and Fundação de Apoio à Pesquisa do Estado da Paraíba (FAPESQ) through the project 005/2019.

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Authors and Affiliations

  1. Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraíba, Joao Pessoa, Paraíba, 58051-900, Brazil

    Darlinne Amanda Soares Lima, Miriane Moreira Fernandes Santos, Ana Maria Barbosa Lima Sousa, Taliana Kênia Alencar Bezerra, Marta Suely Madruga & Fábio Anderson Pereira da Silva

  2. Department of Management and Agroindustrial Technology, Federal University of Paraíba, Bananeiras, Paraíba, Brazil

    Íris Braz da Silva Araújo

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  1. Darlinne Amanda Soares Lima
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Correspondence to Fábio Anderson Pereira da Silva.

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Lima, D.A.S., Santos, M.M.F., Sousa, A.M.B.L. et al. The Cutting By-Product of Fish Filleting on the Band Saw Machine: Nutritional Quality and Technological Potential. Waste Biomass Valor 13, 4575–4584 (2022). https://doi.org/10.1007/s12649-022-01818-6

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