Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1018386
Research center of Embrapa/Collection: Embrapa Meio-Norte - Artigo em periódico indexado (ALICE)
Date Issued: 2015
Type of Material: Artigo em periódico indexado (ALICE)
Authors: FOGACA, F. H. dos S.
SANT'ANA, L. S.
LARA, J. A. F. de
MAI, A. C. G.
CARNEIRO, D. J.
Additional Information: FABIOLA HELENA DOS SANTOS FOGACA, CPAMN; Léa Silvia Sant’Ana, CAUNESP; JORGE ANTONIO FERREIRA DE LARA, CPAP; Ana Cecilia Giacometti Mai; Dalton José Carneiro, CAUNESP.
Title: Restructured products from tilapia industry by products: the effects of tapioca starch and washing cycles.
Publisher: Food and Bioproducts Processing, Rugby, v. 94, p. 482-488, 2015.
Language: en
Notes: Autoria na publicação: FABÍOLA HELENA FOGAÇA.
Keywords: Carne de peixe industrializada
Microestrutura
Oxidação lipídica
Lipid oxidation
Mechanically recovered fish meat.
Description: The 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.
Thesagro: Tilápia
Produção
Cor
Composição química
NAL Thesaurus: Microstructure
Chemical composition
surimi.
Data Created: 2015-06-23
ISSN: 0960-3085
Appears in Collections:Artigo em periódico indexado (CPAMN)

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