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| Registros recuperados : 12 | |
| 4. |  | LOEBMANN, D.; MAI, A. C. G.; MAGALHÃES, J. A.; ARZABE, C. Morfometria de recém-nascidos do jacaré-tinga Caiman crocodilus (Linnaeus, 1758) (reptilia, crocodiliana) em ambiente natural na região do Baixo Parnaíba, Piauí. In: CONGRESSO BRASILEIRO DE MEDICINA VETERINÁRIA, 32., 2005, Uberlândia. Resumos... Uberlândia: Sociedade Brasileira de Medicina Veterinária, 2005. Não paginado.| Biblioteca(s): Embrapa Meio Norte / UEP-Parnaíba. |
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| 5. | | LOEBMANN, D.; MAI, A. C. G.; MAGALHAES, J. A.; ARZABE, C. Morfometria de recém-nascidos do jacaré-tinga Caiman crocodilus (Linnaeus, 1758) (reptilia, crocodiliana) em ambiente natural na região do Baixo Parnaíba, Piauí. In: CONGRESSO BRASILEIRO DE MEDICINA VETERINÁRIA, 32., 2005, Uberlândia. Resumos... Uberlândia: Sociedade Brasileira de Medicina Veterinária, 2005. 1 CD-ROM.| Biblioteca(s): Embrapa Meio-Norte. |
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| Registros recuperados : 12 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
23/06/2015 |
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Data da última atualização: |
25/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
FOGACA, F. H. dos S.; SANT'ANA, L. S.; LARA, J. A. F. de; MAI, A. C. G.; CARNEIRO, D. J. |
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Afiliação: |
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. |
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Título: |
Restructured products from tilapia industry by products: the effects of tapioca starch and washing cycles. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food and Bioproducts Processing, Rugby, v. 94, p. 482-488, 2015. |
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ISSN: |
0960-3085 |
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DOI: |
10.1016/j.fbp.2014.07.003 |
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Idioma: |
Inglês |
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Notas: |
Autoria na publicação: FABÍOLA HELENA FOGAÇA. |
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Conteúdo: |
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. MenosThe 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-intoler... Mostrar Tudo |
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Palavras-Chave: |
Carne de peixe industrializada; Lipid oxidation; Mechanically recovered fish meat; Microestrutura; Oxidação lipídica. |
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Thesagro: |
Composição química; Cor; Produção; Tilápia. |
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Thesaurus NAL: |
Chemical composition; Microstructure; surimi. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/125737/1/ArtigoFabiolaFoodBioproducts2015.pdf
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Marc: |
LEADER 02578naa a2200349 a 4500
001 2018386
005 2022-05-25
008 2015 bl uuuu u00u1 u #d
022 $a0960-3085
024 7 $a10.1016/j.fbp.2014.07.003$2DOI
100 1 $aFOGACA, F. H. dos S.
245 $aRestructured products from tilapia industry by products$bthe effects of tapioca starch and washing cycles.
260 $c2015
500 $aAutoria na publicação: FABÍOLA HELENA FOGAÇA.
520 $aThe 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.
650 $aChemical composition
650 $aMicrostructure
650 $asurimi
650 $aComposição química
650 $aCor
650 $aProdução
650 $aTilápia
653 $aCarne de peixe industrializada
653 $aLipid oxidation
653 $aMechanically recovered fish meat
653 $aMicroestrutura
653 $aOxidação lipídica
700 1 $aSANT'ANA, L. S.
700 1 $aLARA, J. A. F. de
700 1 $aMAI, A. C. G.
700 1 $aCARNEIRO, D. J.
773 $tFood and Bioproducts Processing, Rugby$gv. 94, p. 482-488, 2015.
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