Fish waste silage, a green process for low feedstock availability. A Review

Claudia Carina Libonatti; Daniela Alejandra Agüería; Javier Breccia

doi:10.15517/am.v34i2.51077

Autores/as

Claudia Carina Libonatti National University of the Center of the Buenos Aires Province, Buenos Aires, Argentina https://orcid.org/0000-0002-5379-6730
Daniela Alejandra Agüería National University of the Center of the Buenos Aires Province, Buenos Aires, Argentina
Javier Breccia National University of La Pampa, La Pampa, Argentina

DOI:

https://doi.org/10.15517/am.v34i2.51077

Palabras clave:

pequería, descarte, bacterias ácido lácticas, fermentación, subproductos

Resumen

Introducción. Las actividades pesqueras generan un volumen de desechos relacionados con el procesamiento de especies (vísceras, cabezas y espinas), los descartes de la fauna acompañante, especies de bajo valor comercial y pérdidas relacionadas con problemas de manejo. La producción de harina de pescado es el proceso más común para recuperar los nutrientes de los subproductos del procesamiento del pescado. Sin embargo, aquellos lugares con infraestructura reducida o donde el volumen de residuos producidos no justifique la ecuación económica para la conversión en harina o aceite de pescado, el ensilaje biológico podría ser la tecnología de elección para promover una gestión sostenible de los residuos. Objetivo. Recopilar, organizar y resumir la literatura relacionada con la fermentación biológica de residuos de pescado y sus aplicaciones. Desarrollo. Se realizó una revisión bibliográfica (enero 1994 – diciembre 2020) referida al aprovechamiento integral de los residuos de la pesca, principalmente focalizada a la utilización de las bacterias ácidos lácticas en la biofermentación de los mismos. La información se organizó en diferentes secciones: ensilado de pescado, bacterias acido lácticas, fuentes de hidratos de carbono referidas a la elaboración de ensilados biológicos de pescado. Conclusiones. Los estudios analizados destacan la posibilidad de utilizar una amplia variedad de fuentes de hidratos de carbono, iniciadores biológicos y condiciones de fermentación de desechos de pescado. Los resultados satisfactorios muestran el potencial uso de los desechos de pescado en diferentes aplicaciones. Este trabajo podría aportar a las pesquerías que quieran adoptar esta tecnología para el tratamiento adecuado de los residuos con la finalidad de contribuir a la bioeconomía de reciclaje.

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Citas

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