Plato de tilapia roja acompañada de patacones y ensalada

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Utilization in the transformation of red tilapia products and by-products for human consumption

The use of tilapia aquaculture by-products for the generation of functional foods constitutes an innovative strategy that responds to the challenges of sustainability and food safety. This document systematizes protocols for the production of edible products such as hamburgers, edible coatings, instant broths, snacks, dried fish, and oil. Each of these products was developed under technical and quality guidelines, guaranteeing their potential as nutritious, safe, and value-added alternatives. Given this, the production of foods derived from aquaculture by-products not only represents a way to reduce waste, but also strengthens food safety and expands the supply of functional products available for human consumption. These alternatives contribute to innovation in the food industry, while generating value in aquaculture communities through more efficient and sustainable processing processes. Furthermore, the incorporation of standardized protocols ensures the replicability and scalability of these practices, offering a viable model for the diversification of national aquaculture production and for the introduction of new products in markets with a growing interest in health and well-being.

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Published
December 9, 2025
ISBN

Details about this monograph

978-958-760-581-5

How to Cite

Jaramillo Cruz, C. A., Cala Delgado, D. L., Passos Correa, J. D., Viveros Marín, J. E., Melo Chávez, M. L., Collazos Escobar, L. F., Garavito Jején, J., Castellanos Espinosa, D. A., Rojas Mantilla, D., López Vargas, J. H., Castro Castro, J. W., & Reina Rengifo, N. Z. (2025). Utilization in the transformation of red tilapia products and by-products for human consumption. Ediciones Universidad Cooperativa de Colombia. https://doi.org/10.16925/