Rodrigues de Souza, Maria LuizaYoshida, Grazyella Massako [UNESP]Vasconcelos Campelo, Daniel AbreuMoura, Lorena Batista deXavier, Tadeu OrlandiReis Goes, Elenice Souza dos2018-11-262018-11-262017-01-01Acta Scientiarum-technology. Maringa: Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, v. 39, p. 525-531, 2017.1806-2563http://hdl.handle.net/11449/164612This study aimed to elaborate and characterize meals containing waste from processing of tilapia, tuna, salmon and sardine for human consumption. Carcasses of tilapia and salmon, tuna torsos without fins and sardine tails were cooked, pressed, milled and dehydrated, resulting in waste meal. Greater protein (83.28%) and lower mineral matter (5.31%) were observed in tuna meal. Salmon meal presented greater content of lipids (18.81%) and sardine meal, lower content (3.98%). Tilapia meal presented greater mineral matter (37.66%), calcium (9.37%) and phosphorus (6.08%). Higher content of iron was observed in sardine and tuna meals. Higher amounts of fatty acids from n-3 series were found in salmon (53.71 g kg(-1)), sardine (47.46 g kg(-1)) and tuna (36.98 g kg(-1)). Concerning amino acids, glutamic acid showed greater proportion in all meals, followed by lysine, leucine, glycine and aspartic acid. All meals presented high biological and nutritional values and are regarded as important sources of calcium, phosphorus and iron.525-531engwaste reuseNile tilapiasalmontunasardineArtigo10.4025/actascitechnol.v39i5.29723WOS:000443742600002Acesso restrito