Preparation of tambacu protein concentrates using different methodologies

Detalhes bibliográficos
Autor(a) principal: Fernandes, Natieli Inácio
Data de Publicação: 2022
Outros Autores: Silva, Claucia Aparecida Honorato da, Bueno, Gabriela Cristina Ferreira, Souza, Maria Luiza Rodrigues de, Goes, Elenice Souza dos Reis
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44318
Resumo: The aim of this study was to develop methodologies to obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate their sensory profile. Concentrates were prepared by one of three methodologies: cooking of the raw material and subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C and final drying (FPC2); and three washing steps of the raw material with ethanol at 70 °C and drying (FPC3). FPC2 had a lower final yield (15.5%) and chroma a* (1.77) and chroma b* values (14.12) but higher moisture (5.22%) and protein content (80.39%) and luminosity (74.97), in addition to having the weakest fish taste compared to FPC1 and FPC3. FPC1 had the strongest odour, darkest colour, and strongest fish taste compared to FPC2 and FPC3. Ash, pH values, and water activity were not different between the concentrates. It is concluded that the methodology where lipid removal steps are carried out after cooking and drying (FPC2) is more effective for the removal of lipids and deodorization of tambacu protein concentrate.
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spelling Preparation of tambacu protein concentrates using different methodologiesElaboração de concentrados proteicos de tambacu a partir de diferentes metodologiasChemical compositionEthanolUtilization of residuesLipid removal steps.Aproveitamento de resíduosComposição químicaDeslipidificaçãoEtanol.The aim of this study was to develop methodologies to obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate their sensory profile. Concentrates were prepared by one of three methodologies: cooking of the raw material and subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C and final drying (FPC2); and three washing steps of the raw material with ethanol at 70 °C and drying (FPC3). FPC2 had a lower final yield (15.5%) and chroma a* (1.77) and chroma b* values (14.12) but higher moisture (5.22%) and protein content (80.39%) and luminosity (74.97), in addition to having the weakest fish taste compared to FPC1 and FPC3. FPC1 had the strongest odour, darkest colour, and strongest fish taste compared to FPC2 and FPC3. Ash, pH values, and water activity were not different between the concentrates. It is concluded that the methodology where lipid removal steps are carried out after cooking and drying (FPC2) is more effective for the removal of lipids and deodorization of tambacu protein concentrate.Este trabalho teve por objetivo desenvolver metodologias para a obtenção de concentrados proteicos de pescado a partir de aparas da filetagem de tambacu, caracterizando sua composição físico-química e perfil sensorial. Foram utilizadas três metodologias: cozimento da matéria-prima e posterior secagem (CP1), cozimento, secagem, deslipidificação com etanol a 70°C e secagem final (CP2) e três lavagens da matéria-prima com etanol a 70°C e secagem (CP3). O CP2 apresentou o menor rendimento final (15,5%), porém maior teor de umidade (5,22%), proteína (80,39%) e luminosidade (74,97), além de menores médias para croma a* (1,77), croma b * (14,12), além de sabor de peixe mais fraco comparado aos CP1 e CP3. O CP1 apresentou odor mais forte, cor mais escura e o sabor de peixe mais forte em relação ao CP2 e CP3. Os valores de pH e atividade de água não foram diferentes entre os concentrados. Conclui-se que a metodologia de deslipidificação após o cozimento e secagem (CP2) é mais eficaz para a remoção dos lipídeos e desodorização do concentrado proteico de tambacu.UEL2022-01-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionresearchapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4431810.5433/1679-0359.2022v43n1p415Semina: Ciências Agrárias; Vol. 43 No. 1 (2022); 415-430Semina: Ciências Agrárias; v. 43 n. 1 (2022); 415-4301679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44318/30598Copyright (c) 2021 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessFernandes, Natieli InácioSilva, Claucia Aparecida Honorato daBueno, Gabriela Cristina FerreiraSouza, Maria Luiza Rodrigues deGoes, Elenice Souza dos Reis2022-09-29T16:07:55Zoai:ojs.pkp.sfu.ca:article/44318Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-09-29T16:07:55Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Preparation of tambacu protein concentrates using different methodologies
Elaboração de concentrados proteicos de tambacu a partir de diferentes metodologias
title Preparation of tambacu protein concentrates using different methodologies
spellingShingle Preparation of tambacu protein concentrates using different methodologies
Fernandes, Natieli Inácio
Chemical composition
Ethanol
Utilization of residues
Lipid removal steps.
Aproveitamento de resíduos
Composição química
Deslipidificação
Etanol.
title_short Preparation of tambacu protein concentrates using different methodologies
title_full Preparation of tambacu protein concentrates using different methodologies
title_fullStr Preparation of tambacu protein concentrates using different methodologies
title_full_unstemmed Preparation of tambacu protein concentrates using different methodologies
title_sort Preparation of tambacu protein concentrates using different methodologies
author Fernandes, Natieli Inácio
author_facet Fernandes, Natieli Inácio
Silva, Claucia Aparecida Honorato da
Bueno, Gabriela Cristina Ferreira
Souza, Maria Luiza Rodrigues de
Goes, Elenice Souza dos Reis
author_role author
author2 Silva, Claucia Aparecida Honorato da
Bueno, Gabriela Cristina Ferreira
Souza, Maria Luiza Rodrigues de
Goes, Elenice Souza dos Reis
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Fernandes, Natieli Inácio
Silva, Claucia Aparecida Honorato da
Bueno, Gabriela Cristina Ferreira
Souza, Maria Luiza Rodrigues de
Goes, Elenice Souza dos Reis
dc.subject.por.fl_str_mv Chemical composition
Ethanol
Utilization of residues
Lipid removal steps.
Aproveitamento de resíduos
Composição química
Deslipidificação
Etanol.
topic Chemical composition
Ethanol
Utilization of residues
Lipid removal steps.
Aproveitamento de resíduos
Composição química
Deslipidificação
Etanol.
description The aim of this study was to develop methodologies to obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate their sensory profile. Concentrates were prepared by one of three methodologies: cooking of the raw material and subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C and final drying (FPC2); and three washing steps of the raw material with ethanol at 70 °C and drying (FPC3). FPC2 had a lower final yield (15.5%) and chroma a* (1.77) and chroma b* values (14.12) but higher moisture (5.22%) and protein content (80.39%) and luminosity (74.97), in addition to having the weakest fish taste compared to FPC1 and FPC3. FPC1 had the strongest odour, darkest colour, and strongest fish taste compared to FPC2 and FPC3. Ash, pH values, and water activity were not different between the concentrates. It is concluded that the methodology where lipid removal steps are carried out after cooking and drying (FPC2) is more effective for the removal of lipids and deodorization of tambacu protein concentrate.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
research
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44318
10.5433/1679-0359.2022v43n1p415
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44318
identifier_str_mv 10.5433/1679-0359.2022v43n1p415
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44318/30598
dc.rights.driver.fl_str_mv Copyright (c) 2021 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 43 No. 1 (2022); 415-430
Semina: Ciências Agrárias; v. 43 n. 1 (2022); 415-430
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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