Study on value addition of co-products in algerian fisheries

STUDY ON VALUE ADDITION OF CO-PRODUCTS IN ALGERIAN FISHERIES

Mokrane Zakia ^1* , Boudjelal Yasmina ¹ , Hafidi Djihane ¹ and Kord Afaf ²

^{1 Enssmal. National School of Marine Science and Coastal Management, Laboratory of Conservation and Valorization of Marine}

^{Resources, BP 19 University Campus of Dely Ibrahim, 16320 Algiers, Algeria;}

^{2 National Center for Research and Development of Fisheries and Aquaculture}

*Corresponding Author: mokrane.zakia@gmail.com

SUMMARY. This study is a contribution to the search for added-value fishery products and co-products in the fishing sector. Two marine species were selected from a previous survey: in this case, Trachurus sp, which is highly present in sea cucumber landings and holothurians, far from being appreciated by the Algerian consumer, was selected. Two types of flour have been made from Trachurus sp (one meal based on whole individuals and the other without bones and bones), as well as a crude oil extracted from this fish, intended for various applications. Powdered gelatin was extracted from the sea cucumber Holothuria sp. The products obtained were subjected to biochemical and microbiological control in order to determine the quality and the fate of each. The results obtained revealed a high nutritional value (75 % proteins) with acceptable microbiological quality. The results reveal a significant yield and the high quality of the extracted oil. Likewise, the use of infrared spectroscopy on the gelatinous substance obtained from Holothuria sp presents a similar spectrum to that of commercial gelatin.

*Keywords : investigation; co-product; Trachurus sp; flour; fish oil; Holothuria sp; gelatin; biochemical and microbiological quality