Diseño de un proceso industrial para la obtención de colágeno a partir de escamas de pescado recogidas en Riobamba

Abstract

The aim of this technical project was to design the industrial process to obtain collagen from fish scales. The study of two methods for extraction was carried out and the one that allowed denaturing the protein in an aqueous medium with high temperatures where partially hydrolyzed collagen is produced was chosen. Through the chosen method, operations were added that allowed improving the organoleptic properties, as well as obtaining a powdered product. The starting point was cleaning the raw material, drying the flakes for 8 hours, sifting the material to remove impurities, denaturing the protein at 60°C, evaporating the solution for 5 hours, drying the liquor in trays to form sheets and grinding. The heating and evaporation tanks were designed to produce 90 kg. of product per month. The physicochemical and microbiological characterization was carried out based on the NTE INEN 1961 standard: Edible gelatin. Requirements due to the type of product obtained. The results indicated a 78.25% protein content, while the microbiological analysis remained within the norm, which guarantees the safety of the product. The economic analysis was carried out and it was found that the project is viable. To ensure that the protein content remains within the norm, it is necessary to reduce or avoid placing a reagent that reduces the characteristic odor of the scale.