Study, survey and alalysis of waste composition and the application to use the food waste from seafood in talaythai market in Samut Sakorn

Abstract

This research is a survey study. And analyze the waste composition And guidelines for the use of seafood waste in the Thai seafood market, Samut Sakhon Province According to the survey, 96.27 percent of the waste comes from restaurants. This is because Most fresh seafood restaurants Will feed the seafood whole Therefore, there is no garbage such as shrimp, if it is a restaurant, the customers will have left shrimps on the head. But the fresh restaurants give away the shrimp and crab, so the garbage from the fresh restaurant only has fishbone, which is very small. Because most customers accept the whole fish There were also some places where the vendors cut the fish and left their bones. But when analyzed by type of waste, it found that shell waste was the highest. Which is up to 55.29 percent. Followed by shrimp shells, fish bone and fish heads and crab shells, the study found that seafood debris had material properties with low moisture content. It also contains calcium as the main component. For example, shellfish contain calcium as the main component, which is found in approximately 98.50 percent. Not only striped shells Fishbone, shrimp and crab shells are also low humidity and high in calcium. The bizarre one was holding a sea bass head and a grouper head with a high amount of organic matter. And with low ash content, food waste that should be analyzed for the possibility of recycling are striped shells, cockle shells, shrimp shells, fishbone shells, fishbone, dumplings, tuna and crab shells.