Use of soft waste of the Peruvian scallops Argopecten purpuratus (Lamarck, 1819) to produce high protein meal

• Autores: Colán-Ramos, Claudio, Gómez-Sánchez, Muriel, Alcazar-Zamora, Juan Arturo, Aguirre-Velarde, Arturo
• Formato: artículo
• Fecha de Publicación: 2019
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revistas - Universidad Nacional Mayor de San Marcos
• Lenguaje: español
• OAI Identifier: oai:ojs.csi.unmsm:article/16085
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/16085
• Nivel de acceso: acceso abierto
• Materia: Argopecten purpuratus; residual meal; protein content; fatty acids; mariculture;; organic waste; harina residual; contenido proteico; ácidos grasos; maricultura;; residuos orgánicos

The scallop soft waste obtained during processing is discarded, generating environmental liabilities to the mariculture industry in Peru. However, these residues constitute a potential raw material to produce meal for balanced feeds. In this sense, a methodology was developed for the elaboration of meal from the soft residues of the Peruvian scallop. The product obtained had a composition of 61% protein, 7.5% fat and 11.7% moisture. The development of technologies that allow the processing of large volumes of waste could contribute to the more efficient and profitable use of this raw material.