Valorisation des coproduits de thon rouge (Thunnus thynnus, linnaeus 1758) : caractérisation des produits et optimisation du procédé

Abstract

This study focuses on the analysis of different methods used to exploit the co-products of bluefin tuna (Thunnus thynnus) caught on the Mostaganem coast. Different fractions were obtained by chemical and other enzymatic treatment using a commercial protease. As expected, solubilization of the raw material occurred, leading to an increase in the protein level (63%) in the final products. With regard to lipids, very small amounts have been recovered in the soluble fraction as they are removed during the centrifugation of the hydrolysates. Thus, the protein isolate produced by chemical treatment, has a product of interest, enriched in protein (55%) and relatively low in fat. The flour obtained, too, is partially enriched in lipids but with significant amounts of protein (57.4%). The relatively high level of protein found in the end products can be an attractive way to value these coproducts for food, feed and the aquaculture industry.