Evaluation of oil extracted from fish entrails to obtain artisanal soap

Abstract

Traditionally, the fish is marketed whole and postharvest handling is limited to gill removal, gutting and scaling. As a result of this process, large amounts of by-products are generated, which are usually discarded, causing numerous environmental problems. Within these by-products are the viscera, which represent around 15% of the weight of each individual and contain approximately 35% of oil that is often discarded. For the reason this article proposes a simple methodology for the elaboration of handmade soap from the oil extracted from the viscera of fish that are commercialized in the region. For this, the first thing that was done was to eliminate the unpleasant smell of the same raw material through natural products such as: coffee and rosemary, later the handmade soap was made using the proposed methodology. The results showed a positive effect on the smell of the oil with rosemary and coffee in proportions of 1mL:200mg and 1mL:100mg respectively and an added value to the residual oil from fish entrails when used in the production of bar soaps for domestic use, decreasing thus the environmental impact that this type of waste can generate.