| Summary: | Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia This work was based on three studies conducted in different contexts that complement each other and are a response to the need of the company Gelpeixe, recovering the waste from fish processing. In a first part of the work the results of training performed at Gelpeixe are presented; intervention activities of the Food Engineer in this area were developed, from management to quality control, going through production tasks. At this stage, operation of the frozen fish industry, implementation of HACCP, stock control, perception of quantity and quality of products generated and production control were understood. Simultaneously, the second component was developed at IPMA: a laboratory study to retrieve proteins by alkaline solubilisation. The features of recovered proteins of salmon (Salmo salar L.) by-product and the by-products of fresh material were chemically evaluated. It was found that the recovered protein mass has 73.7% (m/m) protein, whereas the fresh by-product has 21.2% . As a final goal, the necessary equipment to design a protein recovery industry of by-products generated at Gelpeixe was assessed. The initial investment of this unit is high and its return is slow due to low demand for this material and little appreciation by other potential users of this raw material
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