Résumé:
Discarded and co-products from the sea represent valuable biological resources that
can generate different molecules of nutritional and biological interest;
Unfortunately, we are no longer able to complete this work as planned because of
the pendemic that struk the world this year, it is for this reason mentionned that we
presented our thesis in a manner different from usual as it did not include our appleid work
Rather, we relied on the results obtained through several co-produit from three
different theses.
The objective of the study is to of different méthodes used to exploit the co-products of
bluefin tuna (Thunnus thynnus) red shrimp Aristeus antennatus (Risso, 1816); fished from
the coasts of Mostaganem
Different fractions were obtained by chemical and other enzymatic treatment; Regarding
the production of flour, we have noticed that its quality depends above all on the coproducts
used for this purpose, whether it is rich in proteins, rich in lipids, of a dry or wet
aspect, it follows the mode of manufacture, the methods used and especially the cooking
temperature of the raw material.
The résulte obtained have shown that the suggest that enzymatic hydrolysis constitutes
an effective method for improving the nutritional quality of seafood co-products
and their derivatives
