Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/962441
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dc.contributor.authorFOGACA, F. H. dos S.pt_BR
dc.contributor.authorTRINCA, L. A.pt_BR
dc.contributor.authorBOMBO, A. J.pt_BR
dc.contributor.authorSANT'ANA, L. S.pt_BR
dc.date.accessioned2013-07-18T11:11:11Zpt_BR
dc.date.available2013-07-18T11:11:11Zpt_BR
dc.date.created2013-07-18pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationJournal of Food Quality, Malden, v. 36, n. 3, p. 209-216, June 2013.pt_BR
dc.identifier.issn1745-4557pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/962441pt_BR
dc.descriptionThe by-products generated from industrial filleting of tilapia surimi can be used for the manufacture of surimi. The surimi production uses large amounts of water, which generates a wastewater rich in organic compounds (lipids, soluble proteins and blood). Optimizing the number of washing cycles will contribute to a more sustainable production. A mathematical model of mechanically recovered tilapia meat (Oreochromis niloticus) for the processing of surimi (minced fish washing cycles and tapioca starch addition) based on two quality parameters (texture and moisture) was constructed by applying the response surface methodology (RSM). Each factor had an important effect on the moisture and texture of surimi. This study found that the optimal formulation for producing the best surimi using the by-products of tilapia filleting in manufacturing fish burger were the addition of 10% tapioca starch and three minced fish washing cycles. A microstructural evaluation supported the findings of the mathematical model.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectMoisturept_BR
dc.subjectDesign and Statistical Analysispt_BR
dc.titleOptimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2013-07-18T11:11:11Zpt_BR
dc.subject.thesagroTilápiapt_BR
dc.subject.thesagroHamburgerpt_BR
dc.subject.thesagroTecnologia de alimentopt_BR
dc.subject.nalthesaurusShear Stresspt_BR
dc.subject.nalthesaurusScanning Electron Microscopypt_BR
riaa.ainfo.id962441pt_BR
riaa.ainfo.lastupdate2013-07-18pt_BR
dc.contributor.institutionFABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LUZIA APARECIDA TRINCA, Instituto de Biociências de Botucatu, UNESP; ÁUREA JULIANA BOMBO, USP, Faculdade de Saúde Pública; LÉA SILVIA SANT’ANA, UNESP, Centro de Aqüicultura.pt_BR
Appears in Collections:Artigo em periódico indexado (CPAMN)

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