Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/13694 |
Resumo: | The aim of this study was to extract the starch from the Tommy Atkins mango (Mangifera Indica) and to evaluate the effect on the chemical and physico-chemical characteristics of tilapia pâtés. Starch was extracted and total starch, protein, moisture, ash, acidity, gelling, swelling and solubility, water and oil absorption capacity, and microbiological (thermotolerant coliforms, Escherichia coli, molds and yeasts, and Staphylococcus aureus) analyzes were performed. Pâtés were formulated with mango starch and corn starch, and the pH, lipids, moisture, ash, microbiological (Thermotolerant coliforms, Escherichia Coli, Salmonella sp., Staphylococcus aureus), instrumental color, sensory and stability characteristics were analyzed during storage. The extracted material presented 72.69% total starch, 2.96% protein, gelation in concentrations of 8 to 14%, greater swelling power and solubility at 95 °C, water retention capacity of 58 g/100 g and 45 g/100g of oil. The application of mango starch in pâté did not change its physical-chemical characteristics in comparison with pâté using corn starch. There were low counts of total coliforms, molds and yeasts in the starch and an absence of Salmonella, Escherichia Coli, Staphylococcus Aureus in the starch and pâtés in the microbiological analyzes. It was found that the pâté samples were stable for 30 days of cold storage, with low color and microbiological changes. The pâtés obtained good acceptance in the sensory evaluation with scores between 7 and 8. This study showed that the application of mango starch in tilapia pâté formulations is feasible, thereby constituting a means of reusing this residue. |
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Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorialEfecto del almidón de mango y almendra Tommy Atkins (Mangifera Indica) como espesante en patés de pescado: Fisicoquímica y sensorialEfeito do amido da amêndoa da manga Tommy Atkins (Mangifera Indica) como espessante em patês de pescado: Caracterização físico-química e sensorialResíduos agroindustriaisEstabilidadeTilápiaAceitação sensorial.Residuos agroindustrialesEstabilidadTilapiaAceptación sensorial.Agro-industrial wasteStabilityTilapiaSensory acceptance.The aim of this study was to extract the starch from the Tommy Atkins mango (Mangifera Indica) and to evaluate the effect on the chemical and physico-chemical characteristics of tilapia pâtés. Starch was extracted and total starch, protein, moisture, ash, acidity, gelling, swelling and solubility, water and oil absorption capacity, and microbiological (thermotolerant coliforms, Escherichia coli, molds and yeasts, and Staphylococcus aureus) analyzes were performed. Pâtés were formulated with mango starch and corn starch, and the pH, lipids, moisture, ash, microbiological (Thermotolerant coliforms, Escherichia Coli, Salmonella sp., Staphylococcus aureus), instrumental color, sensory and stability characteristics were analyzed during storage. The extracted material presented 72.69% total starch, 2.96% protein, gelation in concentrations of 8 to 14%, greater swelling power and solubility at 95 °C, water retention capacity of 58 g/100 g and 45 g/100g of oil. The application of mango starch in pâté did not change its physical-chemical characteristics in comparison with pâté using corn starch. There were low counts of total coliforms, molds and yeasts in the starch and an absence of Salmonella, Escherichia Coli, Staphylococcus Aureus in the starch and pâtés in the microbiological analyzes. It was found that the pâté samples were stable for 30 days of cold storage, with low color and microbiological changes. The pâtés obtained good acceptance in the sensory evaluation with scores between 7 and 8. This study showed that the application of mango starch in tilapia pâté formulations is feasible, thereby constituting a means of reusing this residue.El objetivo de este estudio fue extraer el almidón del mango Tommy Atkins (Mangifera Indica) y evaluar el efecto sobre las características químicas y físico-químicas de los patés de tilapia. Se extrajo el almidón y se analizó el almidón total, proteínas, humedad, cenizas, acidez, gelificación, hinchamiento y solubilidad, capacidad de absorción de agua y aceite, y análisis microbiológicos (coliformes termotolerantes, Escherichia coli, mohos y levaduras, Staphylococcus aureus). Los patés fueron formulados con almidón de mango y almidón de maíz, y el pH, lípidos, humedad, ceniza, microbiológicos (Coliformes termotolerantes, Escherichia coli, Salmonella sp., Staphylococcus aureus), color instrumental, sensorial y estabilidad durante el almacenamiento. El material extraído presentó 72,69% de almidón total, 2,96% de proteína, gelificación en concentraciones de 8 a 14%, mayor poder de hinchamiento y solubilidad a 95 ° C, capacidad de retención de agua de 58 g / 100 gy 45 g / 100 g de aceite. La aplicación de almidón de mango en paté no modificó sus características físico-químicas, en comparación con el paté que utiliza almidón de maíz. En los análisis microbiológicos, hubo recuentos bajos de coliformes totales, mohos y levaduras en el almidón y ausencia de Salmonella, Escherichia Coli, Staphylococcus Aureus en el almidón y patés. Se encontró que las muestras de paté se mantuvieron estables durante 30 días de almacenamiento en frío, con bajo color y cambios microbiológicos. En la evaluación sensorial, los patés obtuvieron una buena aceptación con grados entre 7 y 8. Este estudio mostró que la aplicación de almidón de mango en formulaciones de paté de tilapia es factible, configurando una forma de reutilización de este residuo.O objetivo deste estudo foi extrair o amido da amêndoa da manga Tommy Atkins (Mangifera Indica) e avaliar o efeito nas caracaerísticas químicas e fisico-químicas de patês de tilápia. Efetuou a extração do amido e analizaram-se amido total, proteínas, umidade, cinzas, acidez, geleificação, intumescimento e solubilidade, capacidade de absorção de água e óleo, e as análises microbiológicas (Coliformes termotolerantes, Escherichia coli, bolores e leveduras, Staphylococcus aureus). Foram formulados patês com amido de manga e com amido de milho, e avaliou-se o pH, lipídeos, umidade, cinzas, microbiológicas (coliformes termotolerantes, Escherichia coli, Salmonella sp., Staphylococcus aureus), cor instrumental, sensorial e estabilidade durante o armazenamento. O material extraído apresentou 72,69% de amido total, 2,96% de proteína, geleificação nas concentrações de 8 a 14%, maior poder de intumescimento e solubilidade a 95 °C, capacidade de retenção de água de 58 g/100g e de óleo de 45g/100g. A aplicação do amido de manga em patê não alterou suas características físico-químicas, em comparação com o patê utilizando amido de milho. Nas análises microbiológicas houve baixas contagens de coliformes totais, bolores e leveduras no amido e ausência de Salmonella, Escherichia Coli, Staphylococcus Aureus no amido e nos patês. Verificou-se que as amostras de patês mostraram-se estáveis durante 30 dias de armazenamento refrigerado, apresentando baixas alterações de cor e microbiológicas. Na avaliação sensorial os patês obtiveram uma boa aceitação com notas entre 7 e 8. Este estudo mostrou que a aplicação do amido de manga em formulações de patê de tilápia é viável configurando um meio de reaproveitamento desse resíduo.Research, Society and Development2021-03-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1369410.33448/rsd-v10i3.13694Research, Society and Development; Vol. 10 No. 3; e54710313694Research, Society and Development; Vol. 10 Núm. 3; e54710313694Research, Society and Development; v. 10 n. 3; e547103136942525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/13694/12287Copyright (c) 2021 Daiane dos Santos Pinto ; Antônio Gilvan Rodrigues de Souza ; Juliana Nascimento da Costa; Lucas Teixeira Carneiro ; Mirla Dayanny Pinto Farias ; Daniele Maria Alves Teixeira Sáhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPinto , Daiane dos Santos Souza , Antônio Gilvan Rodrigues de Costa, Juliana Nascimento da Carneiro , Lucas Teixeira Farias , Mirla Dayanny Pinto Sá, Daniele Maria Alves Teixeira 2021-03-28T12:03:35Zoai:ojs.pkp.sfu.ca:article/13694Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:58.865094Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial Efecto del almidón de mango y almendra Tommy Atkins (Mangifera Indica) como espesante en patés de pescado: Fisicoquímica y sensorial Efeito do amido da amêndoa da manga Tommy Atkins (Mangifera Indica) como espessante em patês de pescado: Caracterização físico-química e sensorial |
title |
Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial |
spellingShingle |
Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial Pinto , Daiane dos Santos Resíduos agroindustriais Estabilidade Tilápia Aceitação sensorial. Residuos agroindustriales Estabilidad Tilapia Aceptación sensorial. Agro-industrial waste Stability Tilapia Sensory acceptance. |
title_short |
Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial |
title_full |
Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial |
title_fullStr |
Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial |
title_full_unstemmed |
Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial |
title_sort |
Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial |
author |
Pinto , Daiane dos Santos |
author_facet |
Pinto , Daiane dos Santos Souza , Antônio Gilvan Rodrigues de Costa, Juliana Nascimento da Carneiro , Lucas Teixeira Farias , Mirla Dayanny Pinto Sá, Daniele Maria Alves Teixeira |
author_role |
author |
author2 |
Souza , Antônio Gilvan Rodrigues de Costa, Juliana Nascimento da Carneiro , Lucas Teixeira Farias , Mirla Dayanny Pinto Sá, Daniele Maria Alves Teixeira |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Pinto , Daiane dos Santos Souza , Antônio Gilvan Rodrigues de Costa, Juliana Nascimento da Carneiro , Lucas Teixeira Farias , Mirla Dayanny Pinto Sá, Daniele Maria Alves Teixeira |
dc.subject.por.fl_str_mv |
Resíduos agroindustriais Estabilidade Tilápia Aceitação sensorial. Residuos agroindustriales Estabilidad Tilapia Aceptación sensorial. Agro-industrial waste Stability Tilapia Sensory acceptance. |
topic |
Resíduos agroindustriais Estabilidade Tilápia Aceitação sensorial. Residuos agroindustriales Estabilidad Tilapia Aceptación sensorial. Agro-industrial waste Stability Tilapia Sensory acceptance. |
description |
The aim of this study was to extract the starch from the Tommy Atkins mango (Mangifera Indica) and to evaluate the effect on the chemical and physico-chemical characteristics of tilapia pâtés. Starch was extracted and total starch, protein, moisture, ash, acidity, gelling, swelling and solubility, water and oil absorption capacity, and microbiological (thermotolerant coliforms, Escherichia coli, molds and yeasts, and Staphylococcus aureus) analyzes were performed. Pâtés were formulated with mango starch and corn starch, and the pH, lipids, moisture, ash, microbiological (Thermotolerant coliforms, Escherichia Coli, Salmonella sp., Staphylococcus aureus), instrumental color, sensory and stability characteristics were analyzed during storage. The extracted material presented 72.69% total starch, 2.96% protein, gelation in concentrations of 8 to 14%, greater swelling power and solubility at 95 °C, water retention capacity of 58 g/100 g and 45 g/100g of oil. The application of mango starch in pâté did not change its physical-chemical characteristics in comparison with pâté using corn starch. There were low counts of total coliforms, molds and yeasts in the starch and an absence of Salmonella, Escherichia Coli, Staphylococcus Aureus in the starch and pâtés in the microbiological analyzes. It was found that the pâté samples were stable for 30 days of cold storage, with low color and microbiological changes. The pâtés obtained good acceptance in the sensory evaluation with scores between 7 and 8. This study showed that the application of mango starch in tilapia pâté formulations is feasible, thereby constituting a means of reusing this residue. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-26 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13694 10.33448/rsd-v10i3.13694 |
url |
https://rsdjournal.org/index.php/rsd/article/view/13694 |
identifier_str_mv |
10.33448/rsd-v10i3.13694 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13694/12287 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 3; e54710313694 Research, Society and Development; Vol. 10 Núm. 3; e54710313694 Research, Society and Development; v. 10 n. 3; e54710313694 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052673181089792 |