Restructured products from tilapia industry by products: the effects of tapioca starch and washing cycles

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dc.contributor.authorFogaça, Fabíola Helena dos Santos
dc.contributor.authorSant'Ana, Léa Silvia [UNESP]
dc.contributor.authorLara, Jorge Antonio Ferreira
dc.contributor.authorMai, Ana Cecilia Giacometti
dc.contributor.authorCarneiro, Dalton José [UNESP}
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2016-04-01T18:45:12Z
dc.date.available2016-04-01T18:45:12Z
dc.date.issued2015
dc.description.abstractThe 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.en
dc.description.affiliationUnespUniversidade Estadual Paulista, Centro de Aquicultura da Unesp de Jaboticabal
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2006/06388-7
dc.format.extent482-488
dc.identifierhttp://dx.doi.org/10.1016/j.fbp.2014.07.003
dc.identifier.citationFood and Bioproducts Processing, v. 94, p. 482-488, 2015.
dc.identifier.doi10.1016/j.fbp.2014.07.003
dc.identifier.issn0960-3085
dc.identifier.lattes2937965588168988
dc.identifier.urihttp://hdl.handle.net/11449/137324
dc.language.isoeng
dc.relation.ispartofFood and Bioproducts Processing
dc.relation.ispartofjcr2.744
dc.relation.ispartofsjr0,957
dc.rights.accessRightsAcesso restrito
dc.sourceCurrículo Lattes
dc.subjectMechanically recovered fish meaten
dc.subjectSurimien
dc.subjectMicrostructureen
dc.subjectColoren
dc.subjectChemical compositionen
dc.subjectLipid oxidationen
dc.titleRestructured products from tilapia industry by products: the effects of tapioca starch and washing cyclesen
dc.typeArtigo
unesp.campusUniversidade Estadual Paulista (Unesp), Centro de Aquicultura da Unesp, Jaboticabalpt

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