Data/hora: 03/06/2024 02:33:37

Biblioteca(s): | Embrapa Pantanal.
Data corrente: | 19/10/2015
Data da última atualização: | 31/03/2016
Autoria: | FOGACA, F. H. dos S.; SANT'ANA, L. S.; LARA, J. A. F. de; MAIA, A. C. G.; CARNEIRO, D. J.
Afiliação: | FABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LÉA SILVIA SANT'ANA, CAUNESP; JORGE ANTONIO FERREIRA DE LARA, CPAP; ANA CECILIA GIACOMETTI MAIA; DALTON JOSÉ CARNEIRO, CAUNESP.
Título: | Restructured products from tilapia industry byproducts: the effects of tapioca starch andwashing cycles.
Ano de publicação: | 2015
Fonte/Imprenta: | Food and Bioproducts Processing, v. 94, p. 482-488, 2015.
ISSN: | 0960-3085
DOI: | 10.1016/j.fbp.2014.07.003
Idioma: | Inglês
Conteúdo: | The tilapia fileting industry generates large amounts of nutritionally significant waste material, and the recovery ofthis 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 dischargedinto the environment. The objective of this study was to evaluate the effect of washing cycles (either one cycle or fivecycles) and of the addition of tapioca starch (20% vs. a no-starch control) on the characteristics of surimi obtainedfrom MRFM produced by the tilapia industry and destined for use in restructured products. To evaluate the qualityattributes of the product, the structure of a surimi protein matrix and its relationship to selected physicochemicalparameters and morphological characteristics was assessed. Both the number of washing cycles and the starchaddition were found to influence the moisture, protein and lipid content of the MRFM surimi. Higher whiteness wasfound after five washing cycles. Because the tapioca starch acted as a stabilizer, the fat globules were more stable andwell distributed, and an emulsion with better properties resulted. A homogeneous network of fat globules linked tothe protein matrix by a layer of tapioca starch was formed. Another advantage of this approach is that tapioca starchis gluten free. This property is important for specific groups in the population, e.g., celiac-intolerant consumers.
Palavras-Chave: | Lipid oxidation.
Thesagro: | Peixe; Tapioca; Tilapia.
Thesaurus Nal: | chemical composition; Fish meat; Lipid peroxidation; Surimi.
Categoria do assunto: | L Ciência Animal e Produtos de Origem Animal
Registro original: | Embrapa Pantanal (CPAP)
Exemplares: | CPAP - (59376-1) - UPC - SP - PP - SP18096 -  - 18096 - DIS