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| Registros recuperados : 3 | |
| 2. |  | TOROHARA, K. M.; BOMBO, A. J.; SAMPAIO, G. R.; PINO, L. M.; TORRES, E. F. S.; BASTOS, D. H. M. Obtenção e avaliação de um extrato de erva-mate (Ilex paraguariensis) com atividade antioxidante. In: CONGRESO SUDAMERICANO DE LA YERBA MATE, 4.; REUNIÓN TÉCNICA DE LA YERBA MATE, 4., EXPOSICIÓN DE AGRONEGOCIOS DE LA YERBA MATE, 2., 2006, Posadas. Actas. Posadas: INTA, 2006. p. 304-309.| Biblioteca(s): Embrapa Florestas. |
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| 3. | | FOGAÇA, F. H. dos S.; BOMBO, A. J.; PORTELLA, C. de G.; SANT'ANA, L. S.; CARNEIRO, D. J. Influência da lavagem do minced no rendimento e na composição de aminoácidos do surimi de tilápia (Oreochromis niloticus). In: SIMPÓSIO DE CONTROLE DO PESCADO: SEGURANÇA ALIMENTAR, INOVAÇÃO TECNOLÓGICA E MERCADO, 3., 2008, São Vicente. São Vicente: Instituto de Pesca, SP, 2008. 4 p.| Biblioteca(s): Embrapa Meio-Norte. |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
18/07/2013 |
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Data da última atualização: |
30/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
FOGACA, F. H. dos S.; TRINCA, L. A.; BOMBO, A. J.; SANT'ANA, L. S. |
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Afiliação: |
FABIOLA 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. |
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Título: |
Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Journal of Food Quality, Malden, v. 36, n. 3, p. 209-216, June 2013. |
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ISSN: |
1745-4557 |
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Idioma: |
Inglês |
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Conteúdo: |
The 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. |
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Palavras-Chave: |
Design and Statistical Analysis; Moisture. |
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Thesagro: |
Hamburger; Tecnologia de alimento; Tilápia. |
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Thesaurus NAL: |
Scanning Electron Microscopy; Shear Stress. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/86230/1/JournalFoodQualityFabiolaFogaca.pdf
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Marc: |
LEADER 01790naa a2200253 a 4500
001 1962441
005 2022-05-30
008 2013 bl uuuu u00u1 u #d
022 $a1745-4557
100 1 $aFOGACA, F. H. dos S.
245 $aOptimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology.
260 $c2013
520 $aThe 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.
650 $aScanning Electron Microscopy
650 $aShear Stress
650 $aHamburger
650 $aTecnologia de alimento
650 $aTilápia
653 $aDesign and Statistical Analysis
653 $aMoisture
700 1 $aTRINCA, L. A.
700 1 $aBOMBO, A. J.
700 1 $aSANT'ANA, L. S.
773 $tJournal of Food Quality, Malden$gv. 36, n. 3, p. 209-216, June 2013.
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Embrapa Meio-Norte (CPAMN) |
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