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dc.contributor.authorFOGACA, F. H. dos S.pt_BR
dc.contributor.authorSANT'ANA, L. S.pt_BR
dc.contributor.authorLARA, J. A. F. dept_BR
dc.contributor.authorMAI, A. C. G.pt_BR
dc.contributor.authorCARNEIRO, D. J.pt_BR
dc.date.accessioned2015-06-23T11:11:11Zpt_BR
dc.date.available2015-06-23T11:11:11Zpt_BR
dc.date.created2015-06-23pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationFood and Bioproducts Processing, Rugby, v. 94, p. 482-488, 2015.pt_BR
dc.identifier.issn0960-3085pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1018386pt_BR
dc.descriptionThe tilapia fileting industry generates large amounts of nutritionally significant waste material, and the recovery of this material is important. The manufacture of restructured products from mechanically recovered fish meat (MRFM) obtained from tilapia fileting allows the use of proteins of high biological value that would otherwise be discharged into the environment. The objective of this study was to evaluate the effect of washing cycles (either one cycle or five cycles) and of the addition of tapioca starch (20% vs. a no-starch control) on the characteristics of surimi obtained from MRFM produced by the tilapia industry and destined for use in restructured products. To evaluate the quality attributes of the product, the structure of a surimi protein matrix and its relationship to selected physicochemical parameters and morphological characteristics was assessed. Both the number of washing cycles and the starch addition were found to influence the moisture, protein and lipid content of the MRFM surimi. Higher whiteness was found after five washing cycles. Because the tapioca starch acted as a stabilizer, the fat globules were more stable and well distributed, and an emulsion with better properties resulted. A homogeneous network of fat globules linked to the protein matrix by a layer of tapioca starch was formed. Another advantage of this approach is that tapioca starch is gluten free. This property is important for specific groups in the population, e.g., celiac-intolerant consumers.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCarne de peixe industrializadapt_BR
dc.subjectMicroestruturapt_BR
dc.subjectOxidação lipídicapt_BR
dc.subjectLipid oxidationpt_BR
dc.subjectMechanically recovered fish meatpt_BR
dc.titleRestructured products from tilapia industry by products: the effects of tapioca starch and washing cycles.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2018-03-28T11:11:11Zpt_BR
dc.subject.thesagroTilápiapt_BR
dc.subject.thesagroProduçãopt_BR
dc.subject.thesagroCorpt_BR
dc.subject.thesagroComposição químicapt_BR
dc.subject.nalthesaurusMicrostructurept_BR
dc.subject.nalthesaurusChemical compositionpt_BR
dc.subject.nalthesaurussurimipt_BR
dc.description.notesAutoria na publicação: FABÍOLA HELENA FOGAÇA.pt_BR
riaa.ainfo.id1018386pt_BR
riaa.ainfo.lastupdate2018-03-28 -03:00:00pt_BR
dc.identifier.doi10.1016/j.fbp.2014.07.003pt_BR
dc.contributor.institutionFABIOLA HELENA DOS SANTOS FOGACA, CPAMN; Léa Silvia Sant’Ana, CAUNESP; JORGE ANTONIO FERREIRA DE LARA, CPAP; Ana Cecilia Giacometti Mai; Dalton José Carneiro, CAUNESP.pt_BR
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