Optimization of the surimi production from Mechanically Recovered Fish Meat (MRFM) using response surface methodology

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dc.contributor.authorFogaça, Fabíola H S. [UNESP]
dc.contributor.authorTrinca, Luzia Aparecida [UNESP]
dc.contributor.authorBombo, Áurea Juliana
dc.contributor.authorSilvia Sant'Ana, Léa [UNESP]
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2014-05-27T11:29:36Z
dc.date.available2014-05-27T11:29:36Z
dc.date.issued2013-06-01
dc.description.abstractThe 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. Practical Applications: The use of mechanically recovered fish meat (MRFM) for the production of surimi enables the utilization of the by-products of filleting fish. However, the inferior quality of the surimi produced from MRFM in relation to that produced with fillets necessitates the addition of starch; secondly, surimi production consumes a large volume of water. RSM provides a valuable means for optimizing the number of washing cycles and starch amounts utilized in fish burger production. Tapioca starch, widely produced in Brazil, has desirable characteristics (surface sheen, smooth texture, neutral taste and clarity in solution) for use in MRFM-produced surimi. © 2013 Wiley Periodicals, Inc.en
dc.description.affiliationEmbrapa Meio-Norte, Parnaíba, PI
dc.description.affiliationUNESP Centro de Aqüicultura da UNESP, Via de Acesso Prof. Paulo Donato Castellane, s/n, Jaboticabal, SP
dc.description.affiliationInstituto de Biociências de Botucatu UNESP, Botucatu, SP
dc.description.affiliationDepartamento de Nutrição USP, Faculdade de Saúde Pública, São Paulo, SP
dc.description.affiliationUnespUNESP Centro de Aqüicultura da UNESP, Via de Acesso Prof. Paulo Donato Castellane, s/n, Jaboticabal, SP
dc.description.affiliationUnespInstituto de Biociências de Botucatu UNESP, Botucatu, SP
dc.format.extent209-216
dc.identifierhttp://dx.doi.org/10.1111/jfq.12019
dc.identifier.citationJournal of Food Quality, v. 36, n. 3, p. 209-216, 2013.
dc.identifier.doi10.1111/jfq.12019
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.lattes3720489366427955
dc.identifier.scopus2-s2.0-84878613521
dc.identifier.urihttp://hdl.handle.net/11449/75551
dc.identifier.wosWOS:000319834700007
dc.language.isoeng
dc.relation.ispartofJournal of Food Quality
dc.relation.ispartofjcr0.841
dc.relation.ispartofsjr0,447
dc.relation.ispartofsjr0,447
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectInferior qualityen
dc.subjectMicrostructural evaluationen
dc.subjectOptimal formulationen
dc.subjectOreochromis niloticusen
dc.subjectQuality parametersen
dc.subjectResponse surface methodologyen
dc.subjectSoluble proteinsen
dc.subjectSustainable productionen
dc.subjectManufactureen
dc.subjectMathematical modelsen
dc.subjectMoistureen
dc.subjectOptimizationen
dc.subjectRecoveryen
dc.subjectStarchen
dc.subjectSurface propertiesen
dc.subjectTexturesen
dc.subjectWashingen
dc.subjectFishen
dc.subjectManihot esculentaen
dc.subjectTilapiaen
dc.titleOptimization of the surimi production from Mechanically Recovered Fish Meat (MRFM) using response surface methodologyen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
unesp.author.lattes3720489366427955
unesp.author.orcid0000-0003-1106-8505[2]

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Jaboticabal - CAUNESP - Centro de Aquicultura da Unesp