Fish as feed inputs for aquaculture: practices, sustainability and implications

280 Fish as feed inputs for aquaculture – Practices, sustainability and implications

produced from surimi of anchoita and not directly from minced anchoita to avoid

possible consumer rejection for the flavour and the strong fish smell. The product

was presented as a sausage in collagenous casing, with considerable shelf life due to

pasteurization and neutral taste (Prentice and Lempek, 2006). Minced anchoita was

treated with diluted solutions, washed and centrifuged. Cryoprotectans to protect

the myofibrillar protein against the denaturation caused by cold temperatures

were added. The surimi obtained was frozen and reserved for the second phase,

when it was thawed at room temperature, mechanically chopped and mixed with

ingredients (salt, textured soy protein, seasoning, potato starch and artificial

coloring). The mixture was then homogenized and taken to a casing machine

where it was fed into sausage casings. The filled casings were divided in segments

FIGURE 10

Risotto-type dehydrated product obtained from a fish

protein base, using anchoita as raw material

Courtesy of Luciano Gomes Fisher

FIGURE 11

Fermented anchoita fillets in corn

oil in a jar

Courtesy of Kelly de Moraes

FIGURE 13

Soup-type dehydrated product manufactured

with anchoita protein

FIGURE 12

Fishmeal using anchoita as raw material

Courtesy of Kelly de Moraes