Las escamas del pescado, una mirada alternativa como fuente de colágeno y su uso en la industria alimentaria.

Abstract

Collagen is an essential biomolecule or biopolymer in living beings, which is found in greater proportion in bones and skin, representing 25-30% of the general proteins of the animal body. Type I collagen is the most widely used and is found in cattle, pigs, sheep, goats, crustaceans and fish, among which aquaculture is the most striking for the industry. In Colombia, fish is one of the livestock products that have a high consumption and production with some residues such as flakes that contain collagen. Inside The described methods for the extraction of collagen are acid extraction, enzymatic to, saline and ultrasonid or, being used the first of those already named. Taking into account the large number of fish with scales that exist in Colombia, obtaining collagen from these wastes is shown as an important window for use within the food industry, taking advantage of its benefits, in light of current consumer demands , Allows you to substitute fat reducing health risks without sacrificing the quality and useful life of the product.