Preservation of Fish Bones as Semi-finished Products

The conservation of fish waste with a view to their reuse remains an objective to be pursued and improved by humanity. The main obstacle that can block their recycling is the level of salt in the fish bones. Their valuation can create a new living economic source, mainly organically for animal feed. The objective of this study is to increase the lifespan of this waste for desalination. These fish bones were drained, heated, crushed and finally sieved to have a powder. The recovered powder was cheeked and evaluated every week for six months to assess the physicochemical characteristics such as Temperature (T degrees C), Activity ofWater (AW), Humidity (%), pH, Pourcentage of Salt (%) and Histamine (ppm). In other hand the organoleptic properties was also evaluated such as Color, Taste, Odor and Flavor. The results obtained show a high stabilization levels concerning the physic-chemical parameters and the organoleptic properties studied during the six months of this research. Those results can be confirm the possibility of the conservation of our fishbones, which can be used for future projects and limiting their use as waste. Indeed, this study showed approximately the shelf life of salted fish bone powder which is currently 6 months.