By-Products from the Processing of Canned African Catfish (Clarias gariepinus): Potential for the Production of Fishmeal, Collagen, and Gelatin

Abstract

By-products generated during the canning process of African catfish (Clarias gariepinus), particularly heads and skins, represent a promising source of biologically and industrially valuable compounds. This study investigated the valorization of these by-products for the production of fishmeal, collagen, and gelatin. Biochemical analysis of fishmeal derived from the heads revealed high protein (48.42%) and ash (32.88%) contents. Collagen and gelatin extracted from the skins exhibited protein concentrations of 89.09% and 77.40%, respectively. Fourier Transform Infrared (FTIR) spectroscopy confirmed the characteristic structural features of these biomolecules, consistent with reference samples and previously reported data. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) of the gelatin extract showed protein bands with molecular weights ranging from 20 to 150 kDa, with α-type polypeptide chains identified between 100 and 150 kDa. These findings highlight the significant valorization potential of African catfish processing by-products and suggest promising applications in the pharmaceutical, food, and biomedical industries.