Storage stability of Nile tilapia meat mechanically separated, washed, added with preservatives and frozen
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Pesquisa Agropecuária Brasileira (Online) |
Texto Completo: | https://seer.sct.embrapa.br/index.php/pab/article/view/11193 |
Resumo: | The objective of this work was to evaluate the influence of the washing process and of the addition of sodium erythorbate and sodium tripolyphosphate on the stability of mechanically separated meat (MSM), obtained from Nile tilapia (Oreochromis niloticus) filleting waste. Four treatments were evaluated, in triplicate: washed or nonwashed MSM, stored with or without the addition of preservatives, during 180 day storage at ‑18ºC. To evaluate stability, microbiological, nonprotein nitrogen, volatile basic nitrogen, lipid oxidation by Tbars index, pH value, and drip loss analyses were carried out. The washing process increased moisture content and decreased crude protein, fat, and ash contents in MSM, as well as the levels of nonprotein nitrogen, volatile basic nitrogen, and lipid oxidation after washing. During storage, no differences were detected for nonprotein nitrogen levels, pH values, and drip loss, but there was an increase in volatile basic nitrogen values. The washing process favors tilapia MSM stability, and the addition of sodium tripolyphosphate and erythorbate reduces lipid oxidation of the unwashed product. |
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Storage stability of Nile tilapia meat mechanically separated, washed, added with preservatives and frozenEstabilidade em armazenamento da carne de tilápia‑do‑nilo mecanicamente separada, lavada, adicionada de conservantes e congeladaOreochromis niloticus; additive; storage; carcasseOreochromis niloticus; aditivo; armazenamento; carcaçaThe objective of this work was to evaluate the influence of the washing process and of the addition of sodium erythorbate and sodium tripolyphosphate on the stability of mechanically separated meat (MSM), obtained from Nile tilapia (Oreochromis niloticus) filleting waste. Four treatments were evaluated, in triplicate: washed or nonwashed MSM, stored with or without the addition of preservatives, during 180 day storage at ‑18ºC. To evaluate stability, microbiological, nonprotein nitrogen, volatile basic nitrogen, lipid oxidation by Tbars index, pH value, and drip loss analyses were carried out. The washing process increased moisture content and decreased crude protein, fat, and ash contents in MSM, as well as the levels of nonprotein nitrogen, volatile basic nitrogen, and lipid oxidation after washing. During storage, no differences were detected for nonprotein nitrogen levels, pH values, and drip loss, but there was an increase in volatile basic nitrogen values. The washing process favors tilapia MSM stability, and the addition of sodium tripolyphosphate and erythorbate reduces lipid oxidation of the unwashed product.O objetivo deste trabalho foi avaliar a influência do processo de lavagem e da adição de eritorbato de sódio e tripolifosfato de sódio na estabilidade de carne mecanicamente separada (CMS), obtida a partir de resíduos da filetagem de tilápia‑do‑nilo (Oreochromis niloticus). Foram avaliados quatro tratamentos, em triplicata: CMS, lavada ou não e armazenada, com ou sem a adição de conservantes, durante 180 dias de armazenamento a ‑18ºC. Para a avaliação da estabilidade, foram realizadas análises microbiológicas de nitrogênio não proteico, bases nitrogenadas voláteis, oxidação lipídica pelo índice de Tbars, valor de pH e perda de líquido por descongelamento ("drip"). O processo de lavagem elevou o teor de umidade e diminuiu os teores de proteína bruta, lipídios e cinzas na CMS, bem como os níveis de nitrogênio não proteico, bases nitrogenadas voláteis e oxidação lipídica após a lavagem. Durante o armazenamento, não foram detectadas diferenças nos teores de nitrogênio não proteico, pH e "drip", mas houve aumento nos valores de bases nitrogenadas voláteis. O processo de lavagem favorece a estabilidade da CMS de tilápia, e a adição de tripolifosfato e eritorbato de sódio reduz a oxidação lipídica do produto não lavado.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraCNPqKirschnik, Peter GaberzTrindade, Marco AntonioGomide, Catarina AbdalaMoro, Maria Estela GaglianoneViegas, Elisabete Maria Macedo2013-10-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/11193Pesquisa Agropecuaria Brasileira; v.48, n.8, ago. 2013: Número Temático Aquacultura; 935-942Pesquisa Agropecuária Brasileira; v.48, n.8, ago. 2013: Número Temático Aquacultura; 935-9421678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/11193/12330https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/11193/6674info:eu-repo/semantics/openAccess2013-11-09T08:42:00Zoai:ojs.seer.sct.embrapa.br:article/11193Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2013-11-09T08:42Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Storage stability of Nile tilapia meat mechanically separated, washed, added with preservatives and frozen Estabilidade em armazenamento da carne de tilápia‑do‑nilo mecanicamente separada, lavada, adicionada de conservantes e congelada |
title |
Storage stability of Nile tilapia meat mechanically separated, washed, added with preservatives and frozen |
spellingShingle |
Storage stability of Nile tilapia meat mechanically separated, washed, added with preservatives and frozen Kirschnik, Peter Gaberz Oreochromis niloticus; additive; storage; carcasse Oreochromis niloticus; aditivo; armazenamento; carcaça |
title_short |
Storage stability of Nile tilapia meat mechanically separated, washed, added with preservatives and frozen |
title_full |
Storage stability of Nile tilapia meat mechanically separated, washed, added with preservatives and frozen |
title_fullStr |
Storage stability of Nile tilapia meat mechanically separated, washed, added with preservatives and frozen |
title_full_unstemmed |
Storage stability of Nile tilapia meat mechanically separated, washed, added with preservatives and frozen |
title_sort |
Storage stability of Nile tilapia meat mechanically separated, washed, added with preservatives and frozen |
author |
Kirschnik, Peter Gaberz |
author_facet |
Kirschnik, Peter Gaberz Trindade, Marco Antonio Gomide, Catarina Abdala Moro, Maria Estela Gaglianone Viegas, Elisabete Maria Macedo |
author_role |
author |
author2 |
Trindade, Marco Antonio Gomide, Catarina Abdala Moro, Maria Estela Gaglianone Viegas, Elisabete Maria Macedo |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
CNPq |
dc.contributor.author.fl_str_mv |
Kirschnik, Peter Gaberz Trindade, Marco Antonio Gomide, Catarina Abdala Moro, Maria Estela Gaglianone Viegas, Elisabete Maria Macedo |
dc.subject.por.fl_str_mv |
Oreochromis niloticus; additive; storage; carcasse Oreochromis niloticus; aditivo; armazenamento; carcaça |
topic |
Oreochromis niloticus; additive; storage; carcasse Oreochromis niloticus; aditivo; armazenamento; carcaça |
description |
The objective of this work was to evaluate the influence of the washing process and of the addition of sodium erythorbate and sodium tripolyphosphate on the stability of mechanically separated meat (MSM), obtained from Nile tilapia (Oreochromis niloticus) filleting waste. Four treatments were evaluated, in triplicate: washed or nonwashed MSM, stored with or without the addition of preservatives, during 180 day storage at ‑18ºC. To evaluate stability, microbiological, nonprotein nitrogen, volatile basic nitrogen, lipid oxidation by Tbars index, pH value, and drip loss analyses were carried out. The washing process increased moisture content and decreased crude protein, fat, and ash contents in MSM, as well as the levels of nonprotein nitrogen, volatile basic nitrogen, and lipid oxidation after washing. During storage, no differences were detected for nonprotein nitrogen levels, pH values, and drip loss, but there was an increase in volatile basic nitrogen values. The washing process favors tilapia MSM stability, and the addition of sodium tripolyphosphate and erythorbate reduces lipid oxidation of the unwashed product. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-10-31 |
dc.type.none.fl_str_mv |
|
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://seer.sct.embrapa.br/index.php/pab/article/view/11193 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/11193 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/11193/12330 https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/11193/6674 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
dc.source.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira; v.48, n.8, ago. 2013: Número Temático Aquacultura; 935-942 Pesquisa Agropecuária Brasileira; v.48, n.8, ago. 2013: Número Temático Aquacultura; 935-942 1678-3921 0100-104x reponame:Pesquisa Agropecuária Brasileira (Online) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Pesquisa Agropecuária Brasileira (Online) |
collection |
Pesquisa Agropecuária Brasileira (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
pab@sct.embrapa.br || sct.pab@embrapa.br |
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1793416690060492800 |