02084naa a2200277 a 450000100080000000500110000800800410001902400400006010000280010024501150012826000090024352012760025265000130152865000160154165000090155765000110156665000250157765000130160265300330161570000180164870000260166670000250169270000180171770000260173577300450176121701762024-12-13       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.4194/AFS2192DOI1 aREZENDE-DE-SOUZA, J. H.  aCryoprotective agents to improve the quality of tambaqui surimi (Colossoma macropomum).h[electronic resource]  c2024  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.  aAmazonia  aColorimetry  aFish  aSurimi  aColossoma Macropomum  aTambaqui  aTechno-functional properties1 aCASSOL, G. Z.1 aMORAES-NETO, V. F. de1 aFOGACA, F. H. dos S.1 aBORTOLINI, J.1 aSAVAY-DA-SILVA, L. K.  tAquatic Food Studies, v . 4gn. 1, 2024.