Caracterização do surimi de tilápia do Nilo: morfologia e propiedades físicas, químicas e sensoriais
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Data
2009-03-16
Autores
Fogaça, Fabíola Helena dos Santos [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O surimi é uma carne de pescado, submetida a lavagens sucessivas, onde se eliminam gordura, sangue, substâncias odoríferas e proteínas solúveis em água, resultando em uma pasta branca, sem odor e sabor característicos de peixe, permitindo melhor aproveitamento do pescado e dos resíduos gerados pelo processamento dos peixes. O estudo teve o propósito de caracterizar o surimi de tilápia nilótica, determinando suas características morfológicas, físicas, químicas e sensoriais. A partir de ensaios prévios foi delineado um planejamento experimental baseado na metodologia da superfície de resposta, composto por duas variáveis independentes: número de lavagens da carne mecanicamente separada - CMS (uma, três ou cinco) e porcentagem de adição de amido de mandioca (zero, 10 ou 20%). As variáveis respostas foram: força de cisalhamento (FC) e umidade (U %), pois estão diretamente correlacionadas com a qualidade fmal do surimi. Os resultados mostraram efeito linear da adição de amido e do número de lavagens na umidade do surimi, sendo que o tratamento com 10% de amido de mandioca e três lavagens da CMS apresentou os melhores valores. A FC apresentou diferença entre os tratamentos, não sendo possível definir um tratamento com melhor textura segundo os parâmetros avaliados. Os parâmetros físicos e químicos: pH, atividade de água, degradação lipídica e proteica, composição centesimal, cor, e o rendimento foram determinados para o surimi elaborado com: I) uma lavagem da CMS, 2) cinco lavagens da CMS, 3) uma lavagem e 20% de amido de mandioca, 4) cinco lavagens e 20% de amido de mandioca e 5) três lavagens e 10% de amido de mandioca, segundo a metodologia da superfície de resposta. O rendimento do surimi foi alto devido à capacidade de retenção de água do produto durante o processamento. As análises de pH e Aa não...
Surimi is a fish protein concentrate, submitted to successive washings, for removing fat, blood, odorous substance and water soluble protein, resulting in a white paste, without fish characteristic (odor and flavor), allowing better exploitation for fishes and their industrials residues. The objective of this study was tilapia surimi characterization, through the morphology, sensorial and physicochemical properties determination. From previous works, a central composite designs was modelled, with two independent variables: numbers of washings (1, 3 or 5) and cassava starch addition (zero, 10 or 20%), baseaded on the response surface methodology. The response variables were: moisture (%) and breaking force (FC) directIy correlated with the good quality of surimi. The results showed a linear effect of cassava starch addition and minced washing cycles. The treatment with 10% of cassava starch and three minced washings showed the better response variables. The FC showed differences between treatments, but wasn't possible to define a better treatment for texture analysis. The physic and chemical parameters: pH, Wa, lipid and protein oxidation, centesimal composition, color and surimi yield were determinated for surimi treatments: 1) one minced washing cycle, 2) tive minced washing cycles, 3) one washing cycle and 20% of cassava starch addition, 4) tive washing cycle and 20% of cassava starch addition and 5) three washing cycle and 10% of cassava starch addition. The surimi yield was higher due to the high water retention capacity of surimi during the washing processing. The pH and water activity analysis showed no differences between the treatments. The chemical composition was different for tilapia minced and surimi, the minced showed lower protein and lipid levels caused by washing of the minced. Treatments with 20% of cassava starch showed lower protein and lipid concentration... (Complete abstract click electronic access below)
Surimi is a fish protein concentrate, submitted to successive washings, for removing fat, blood, odorous substance and water soluble protein, resulting in a white paste, without fish characteristic (odor and flavor), allowing better exploitation for fishes and their industrials residues. The objective of this study was tilapia surimi characterization, through the morphology, sensorial and physicochemical properties determination. From previous works, a central composite designs was modelled, with two independent variables: numbers of washings (1, 3 or 5) and cassava starch addition (zero, 10 or 20%), baseaded on the response surface methodology. The response variables were: moisture (%) and breaking force (FC) directIy correlated with the good quality of surimi. The results showed a linear effect of cassava starch addition and minced washing cycles. The treatment with 10% of cassava starch and three minced washings showed the better response variables. The FC showed differences between treatments, but wasn't possible to define a better treatment for texture analysis. The physic and chemical parameters: pH, Wa, lipid and protein oxidation, centesimal composition, color and surimi yield were determinated for surimi treatments: 1) one minced washing cycle, 2) tive minced washing cycles, 3) one washing cycle and 20% of cassava starch addition, 4) tive washing cycle and 20% of cassava starch addition and 5) three washing cycle and 10% of cassava starch addition. The surimi yield was higher due to the high water retention capacity of surimi during the washing processing. The pH and water activity analysis showed no differences between the treatments. The chemical composition was different for tilapia minced and surimi, the minced showed lower protein and lipid levels caused by washing of the minced. Treatments with 20% of cassava starch showed lower protein and lipid concentration... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Acceptance, Starch, Surimi gel, Tilapia minced, Waste, Peixe como alimento, Amido, Resíduo, Aceitação, Gel de surimi, Polpa de tilápia
Como citar
FOGAÇA, Fabíola Helena dos Santos. Caracterização do surimi de tilápia do Nilo: morfologia e propiedades físicas, químicas e sensoriais. 2009. xiii, 75 f. Tese (doutorado) - Universidade Estadual Paulista, Centro de Aqüicultura, 2009.