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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
06/12/2024 |
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Data da última atualização: |
13/12/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
REZENDE-DE-SOUZA, J. H.; CASSOL, G. Z.; MORAES-NETO, V. F. de; FOGACA, F. H. dos S.; BORTOLINI, J.; SAVAY-DA-SILVA, L. K. |
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Afiliação: |
JONATÃ HENRIQUE REZENDE-DE-SOUZA, UNIVERSIDADE FEDERAL DO MATO GROSSO; GEODRIANE ZATTA CASSOL, UNIVERSIDADE FEDERAL DO MATO GROSSO; VENANCIO FERREIRA DE MORAES-NETO, UNIVERSIDADE ESTADUAL DE CAMPINAS; FABIOLA HELENA DOS SANTOS FOGACA, CTAA; JULIANO BORTOLINI, UNIVERSIDADE FEDERAL DO MATO GROSSO; LUCIANA KIMIE SAVAY-DA-SILVA, UNIVERSIDADE FEDERAL DO MATO GROSSO. |
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Título: |
Cryoprotective agents to improve the quality of tambaqui surimi (Colossoma macropomum). |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Aquatic Food Studies, v . 4, n. 1, 2024. |
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DOI: |
https://doi.org/10.4194/AFS219 |
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Idioma: |
Inglês |
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Conteúdo: |
One major method in fish processing to maximize utilization is through surimi preparation, extensively used in various products. To ensure desired organoleptic qualities, cryoprotective agents are crucial. This study aimed to evaluate the production potential of Amazon fish surimi prepared with different blends of cryoprotectants: CF (no cryoprotectant), S1 (2% sodium chloride, 1% sucrose), S2 (8% sorbitol, 0.5% sodium tripolyphosphate), and S3 (8% sucrose, 8% sorbitol, 0.5% sodium tripolyphosphate). Proximal composition and techno-functional properties were assessed. Moisture content (<79%) indicated excellent quality across all treatments. S2 had high protein (17.91%) and low lipid content, second only to S3. Increasing cryoprotectant concentration led to higher carbohydrate content and energy value. Color differences were insignificant except for luminosity (L*) influenced by sucrose in S1. Cryoprotectant treatments showed no significant texture or water retention differences, displaying a bending profile well-suited for the product. Univariate statistics and Principal Component Analysis concluded S2 blend as most suitable for tambaqui surimi (Colossoma macropomum) production regarding final nutritional and techno-functional gel characteristics. |
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Palavras-Chave: |
Techno-functional properties. |
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Thesagro: |
Colossoma Macropomum; Tambaqui. |
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Thesaurus Nal: |
Amazonia; Colorimetry; Fish; Surimi. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02084naa a2200277 a 4500
001 2170176
005 2024-12-13
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.4194/AFS219$2DOI
100 1 $aREZENDE-DE-SOUZA, J. H.
245 $aCryoprotective agents to improve the quality of tambaqui surimi (Colossoma macropomum).$h[electronic resource]
260 $c2024
520 $aOne major method in fish processing to maximize utilization is through surimi preparation, extensively used in various products. To ensure desired organoleptic qualities, cryoprotective agents are crucial. This study aimed to evaluate the production potential of Amazon fish surimi prepared with different blends of cryoprotectants: CF (no cryoprotectant), S1 (2% sodium chloride, 1% sucrose), S2 (8% sorbitol, 0.5% sodium tripolyphosphate), and S3 (8% sucrose, 8% sorbitol, 0.5% sodium tripolyphosphate). Proximal composition and techno-functional properties were assessed. Moisture content (<79%) indicated excellent quality across all treatments. S2 had high protein (17.91%) and low lipid content, second only to S3. Increasing cryoprotectant concentration led to higher carbohydrate content and energy value. Color differences were insignificant except for luminosity (L*) influenced by sucrose in S1. Cryoprotectant treatments showed no significant texture or water retention differences, displaying a bending profile well-suited for the product. Univariate statistics and Principal Component Analysis concluded S2 blend as most suitable for tambaqui surimi (Colossoma macropomum) production regarding final nutritional and techno-functional gel characteristics.
650 $aAmazonia
650 $aColorimetry
650 $aFish
650 $aSurimi
650 $aColossoma Macropomum
650 $aTambaqui
653 $aTechno-functional properties
700 1 $aCASSOL, G. Z.
700 1 $aMORAES-NETO, V. F. de
700 1 $aFOGACA, F. H. dos S.
700 1 $aBORTOLINI, J.
700 1 $aSAVAY-DA-SILVA, L. K.
773 $tAquatic Food Studies, v . 4$gn. 1, 2024.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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