Protein hydrolysate of mechanically separated meat from Nile tilapia
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Pesquisa Agropecuária Brasileira (Online) |
Texto Completo: | https://seer.sct.embrapa.br/index.php/pab/article/view/26837 |
Resumo: | The objective of this work was to enzymatically obtain hydrolysate tilapia protein powder by two drying methods, and to perform a physicochemical characterization of the final products, as well as to evaluate their thermal stability. Proximal composition, aminogram, fatty acid profile, pH, color, water activity, and microbiological analyses were performed. Crude protein was the prominent component, with 87% in the spray-dried powder and 89% in the lyophilized powder, showing no statistical difference. The samples showed no bacterial growth, which may be associated with the low water activity in the products. Dry samples had b* positive, and the freeze-dried ones were more yellowish than the spray-dried ones. Both drying methods promoted similar luminosity near the white color. In the thermal analysis, samples showed 26% mass loss at 200°C, and degradation started at 290°C. Enzymatic hydrolysis is efficient, and the hydrolysate tilapia protein powder contains all essential amino acids. The hydrolysate shows similar protein content for both spray-dried and freeze-dried samples, and the final products are stable at high temperatures. |
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Protein hydrolysate of mechanically separated meat from Nile tilapiaHidrolisado proteico de carne mecanicamente separada de tilápia-do-niloOreochromis niloticus; fish by-product; hydrolyzation; protein supplementOreochromis niloticus; subproduto de pescado; hidrólise; suplemento proteicoThe objective of this work was to enzymatically obtain hydrolysate tilapia protein powder by two drying methods, and to perform a physicochemical characterization of the final products, as well as to evaluate their thermal stability. Proximal composition, aminogram, fatty acid profile, pH, color, water activity, and microbiological analyses were performed. Crude protein was the prominent component, with 87% in the spray-dried powder and 89% in the lyophilized powder, showing no statistical difference. The samples showed no bacterial growth, which may be associated with the low water activity in the products. Dry samples had b* positive, and the freeze-dried ones were more yellowish than the spray-dried ones. Both drying methods promoted similar luminosity near the white color. In the thermal analysis, samples showed 26% mass loss at 200°C, and degradation started at 290°C. Enzymatic hydrolysis is efficient, and the hydrolysate tilapia protein powder contains all essential amino acids. The hydrolysate shows similar protein content for both spray-dried and freeze-dried samples, and the final products are stable at high temperatures.O objetivo deste trabalho foi obter, por via enzimática, um hidrolisado proteico de tilápia em pó, por dois métodos de secagem, e realizar uma caracterização físico-química dos produtos finais, bem como avaliar sua estabilidade térmica. Foram realizadas análises de composição proximal, aminograma, perfil de ácidos graxos, pH, cor, atividade da água e análises microbiológicas. A proteína bruta foi o componente proeminente, com 87% no pó obtido por secagem por aspersão e 89% no pó liofilizado, e não apresentou diferença estatística. As amostras não apresentaram crescimento bacteriano, o que pode estar associado à baixa atividade de água dos produtos. As amostras secas tiveram b* positivo, e as amostras secas por liofilização mostraram-se mais amareladas do que as obtidas por aspersão. A secagem em ambos os métodos promoveu luminosidades semelhantes, próximas à cor branca. Na análise térmica, as amostras apresentaram perda de massa de 26% a 200°C, e a degradação foi observada a temperaturas a partir de 290°C. A hidrólise enzimática é eficiente, e os hidrolisados proteicos de tilápia em pó contém todos os aminoácidos essenciais. O hidrolisado apresenta teor de proteína semelhante em amostras secas por aspersão e liofilizadas, e os produtos finais são estáveis em altas temperaturas.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraTerres-Ribeiro, Cassandra MeirelesKnak, André MarceloBuzanello, Rosana Aparecida da SilvaLima, Denise Pastore deMontanhini Neto, RobertoRibeiro, Ricardo Pereira2020-12-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/26837Pesquisa Agropecuaria Brasileira; V.55, Jan./Dec., 2020: Publicação contínua em volume anual; e01652Pesquisa Agropecuária Brasileira; V.55, Jan./Dec., 2020: Publicação contínua em volume anual; e016521678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAenghttps://seer.sct.embrapa.br/index.php/pab/article/view/26837/14813Direitos autorais 2020 Pesquisa Agropecuária Brasileirainfo:eu-repo/semantics/openAccess2022-05-18T18:26:38Zoai:ojs.seer.sct.embrapa.br:article/26837Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2022-05-18T18:26:38Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Protein hydrolysate of mechanically separated meat from Nile tilapia Hidrolisado proteico de carne mecanicamente separada de tilápia-do-nilo |
title |
Protein hydrolysate of mechanically separated meat from Nile tilapia |
spellingShingle |
Protein hydrolysate of mechanically separated meat from Nile tilapia Terres-Ribeiro, Cassandra Meireles Oreochromis niloticus; fish by-product; hydrolyzation; protein supplement Oreochromis niloticus; subproduto de pescado; hidrólise; suplemento proteico |
title_short |
Protein hydrolysate of mechanically separated meat from Nile tilapia |
title_full |
Protein hydrolysate of mechanically separated meat from Nile tilapia |
title_fullStr |
Protein hydrolysate of mechanically separated meat from Nile tilapia |
title_full_unstemmed |
Protein hydrolysate of mechanically separated meat from Nile tilapia |
title_sort |
Protein hydrolysate of mechanically separated meat from Nile tilapia |
author |
Terres-Ribeiro, Cassandra Meireles |
author_facet |
Terres-Ribeiro, Cassandra Meireles Knak, André Marcelo Buzanello, Rosana Aparecida da Silva Lima, Denise Pastore de Montanhini Neto, Roberto Ribeiro, Ricardo Pereira |
author_role |
author |
author2 |
Knak, André Marcelo Buzanello, Rosana Aparecida da Silva Lima, Denise Pastore de Montanhini Neto, Roberto Ribeiro, Ricardo Pereira |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Terres-Ribeiro, Cassandra Meireles Knak, André Marcelo Buzanello, Rosana Aparecida da Silva Lima, Denise Pastore de Montanhini Neto, Roberto Ribeiro, Ricardo Pereira |
dc.subject.por.fl_str_mv |
Oreochromis niloticus; fish by-product; hydrolyzation; protein supplement Oreochromis niloticus; subproduto de pescado; hidrólise; suplemento proteico |
topic |
Oreochromis niloticus; fish by-product; hydrolyzation; protein supplement Oreochromis niloticus; subproduto de pescado; hidrólise; suplemento proteico |
description |
The objective of this work was to enzymatically obtain hydrolysate tilapia protein powder by two drying methods, and to perform a physicochemical characterization of the final products, as well as to evaluate their thermal stability. Proximal composition, aminogram, fatty acid profile, pH, color, water activity, and microbiological analyses were performed. Crude protein was the prominent component, with 87% in the spray-dried powder and 89% in the lyophilized powder, showing no statistical difference. The samples showed no bacterial growth, which may be associated with the low water activity in the products. Dry samples had b* positive, and the freeze-dried ones were more yellowish than the spray-dried ones. Both drying methods promoted similar luminosity near the white color. In the thermal analysis, samples showed 26% mass loss at 200°C, and degradation started at 290°C. Enzymatic hydrolysis is efficient, and the hydrolysate tilapia protein powder contains all essential amino acids. The hydrolysate shows similar protein content for both spray-dried and freeze-dried samples, and the final products are stable at high temperatures. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-14 |
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/26837 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/26837 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/26837/14813 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2020 Pesquisa Agropecuária Brasileira info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2020 Pesquisa Agropecuária Brasileira |
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.55, Jan./Dec., 2020: Publicação contínua em volume anual; e01652 Pesquisa Agropecuária Brasileira; V.55, Jan./Dec., 2020: Publicação contínua em volume anual; e01652 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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1793416706866020352 |