Extracción de colágeno de cabezas y pieles de trucha arcoíris (Oncorhynchus mykiss)
Resumen
El procesamiento del pescado produce cantidades significativas de subproductos. La disposición de estos desechos puede provocar problemas ambientales y de salud humana; sin embargo, estos subproductos a menudo pueden ser transformados en productos mas beneficiosos y de alto valor. Este estudio investigó las propiedades fisicoquímicas de la gelatina obtenida de las cabezas y pieles de la trucha arcoíris (Oncorhynchus mykiss). El rendimiento de gelatina obtenida de las cabezas y pieles fue del 6,17 y 8,46 %, respectivamente. El contenido de proteína en la gelatina obtenida de la piel (84,68 %) fue mayor que el de la gelatina obtenida de la cabeza (81,9 %) (P<0,05). Ambas gelatinas exhibieron valores de pH ligeramente ácidos (6,42 para las cabezas y 6,20 para las pieles). El análisis FTIR confirmó las características espectrales típicas específicas del colágeno en ambas muestras. La gelatina obtenida de la piel exhibió un color más claro y más rojizo– amarillo en comparación con la gelatina obtenida de la cabeza (P<0,05). Los resultados del análisis sensorial indicaron que ambas muestras de gelatina tenían un olor suave; sin embargo, la gelatina obtenida de la cabeza exhibió un olor fácilmente más perceptible en comparación con el derivado de la piel (P<0,05). Estos resultados indican que las cabezas y pieles de trucha arco íris son fuentes adecuadas para la producción de gelatina y promueven la utilización sostenible de los subproductos generados durante el procesamiento del pescado.
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