Matriz de tecnologías y productos obtenidos a partir de peces con fines agroindustriales
DOI:
https://doi.org/10.59410/PREPRINT-UEA-vAGI2626ep02-1229Keywords:
desarrollo agroindustrial, rutas tecnológicas, pescado, nivel de madurez de la tecnologíaResumen
El pescado y sus subproductos constituyen una fuente importante de proteínas, colágeno, péptidos bioactivos, lípidos y otros compuestos de interés que pueden ser aprovechados mediante diferentes tecnologías de transformación para obtener productos de valor agregado. Sin embargo, la información científica se encuentra dispersa, dificultando establecer rutas integradas de aprovechamiento con potencial agroindustrial. El objetivo de esta investigación fue desarrollar una matriz tecnológica para identificar tecnologías empleadas en el aprovechamiento de subproductos de especies de peces seleccionadas y los productos obtenidos. Para ello, se realizó una revisión sistemática de literatura mediante la aplicación parcial de la metodología PRISMA, utilizando bases de datos científicas y criterios de selección para identificar estudios relevantes. Se analizaron las especies y partes anatómicas utilizadas, como piel, vísceras, cabezas, huesos, escamas, cartílago y músculo, además de las tecnologías, operaciones unitarias, condiciones de procesamiento y productos de valor agregado. Entre las operaciones identificadas se encuentran el lavado, corte, hidrólisis, extracción, separación, filtración, purificación, concentración y liofilización. Finalmente, la información fue organizada en una matriz tecnológica de materia prima–tecnología–producto, permitiendo establecer y comparar rutas tecnológicas de transformación. Además, se incorporó el Nivel de Madurez Tecnológica (TRL) para evaluar el desarrollo y potencial de escalamiento de las alternativas, facilitando la identificación de procesos con aplicación agroindustrial para la valorización integral de los recursos pesqueros.
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Derechos de autor 2026 Jonathan Fernando Benitez Andrade, Amaury Pérez Martínez (Autor/a)
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
