Extracción de aceites saludables de vísceras de pescado mediante tecnologías convencionales y avanzadas
DOI:
https://doi.org/10.3989/gya.0751231.1999Palabras clave:
Acido Graso, Aceite de Pescado, Extraccion, Viscera, Extracción no convencional, SubproductoResumen
Las vísceras de pescado son un subproducto del procesamiento del pescado que se utiliza de forma limitada para productos de valor añadido. Es muy importante actualmente el tema de la economía circular, para producir productos reciclados y sin desperdicio. Así, con la utilización de vísceras de pescado podemos obtener productos con alto valor añadido. Uno de los componentes valiosos de las vísceras de pescado es su aceite, caracterizado por un alto contenido en ácidos grasos poliinsaturados (PUFA). La exploración de las vísceras de los peces, para una utilización potencial amplia, requiere una revisión exhaustiva de las características viscerales de varias especies de peces. Este artículo revisa las características nutricionales de vísceras de varios pescados, la composición de las diferentes clases de lípidos, las características del aceite de vísceras y varios métodos de extracción del aceite de vísceras de pescado, tanto con tecnologías convencionales como avanzadas. La principal contribución de esta revisión es proporcionar información sobre las vísceras de pescado, su potencial como fuente de aceite de pescado y los métodos de extracción adecuados para diversas aplicaciones y propósitos industriales, incluidos los usos para la salud de los ácidos grasos ω-3.
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