Open AccessIdentifying the nutritional composition of fish waste, bones, scales, and fins
Author(s) -
Afrah Abid Maktoof,
Roaa Jafar Elherarlla,
Saleem Ethaib
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/871/1/012013
Subject(s) - cyprinus , fish <actinopterygii> , water content , composition (language) , food science , food waste , moisture , waste material , extraction (chemistry) , fish products , environmental science , biology , chemistry , fishery , waste management , ecology , chromatography , engineering , linguistics , philosophy , geotechnical engineering , organic chemistry
Extraction valuable products from fish waste such as protein, lipid has gained more research attention around the worldwide. In this study, a fish waste was subjected to approximate analysis to determine the nutritional composition includes protein, lipid, and carbohydrates as well as moisture and ash content. The fish waste included scales, fins, and bones isolated from Cyprinus carpi fish samples. The fish samples were divided into three samples groups and named G1, G2, and G3.The results showed high protein content in fish waste and the highest value 27.3 % found in bones (G3). The highest value of lipid content also was recorded in bones 7%. The higher moisture content was detected in scales parts 73% accompanied with a significant difference (P-value <0.05) in the scales moisture contents among the three fish waste groups. In addition the results revealed that the protein and lipid content increased with increasing weight and size of fish. In general, this study presents a high nutritional value of fish waste, providing another a viable source for sustainable food industry.