Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology.
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/962441 |
Resumo: | The 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. |
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Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology.Design and Statistical AnalysisMoistureTilápiaHamburgerTecnologia de alimentoShear StressScanning Electron MicroscopyThe 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.FABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LUZIA APARECIDA TRINCA, Instituto de Biociências de Botucatu, UNESP; ÁUREA JULIANA BOMBO, USP, Faculdade de Saúde Pública; LÉA SILVIA SANT’ANA, UNESP, Centro de Aqüicultura.FOGACA, F. H. dos S.TRINCA, L. A.BOMBO, A. J.SANT'ANA, L. S.2013-07-18T11:11:11Z2013-07-18T11:11:11Z2013-07-1820132013-07-18T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of Food Quality, Malden, v. 36, n. 3, p. 209-216, June 2013.1745-4557http://www.alice.cnptia.embrapa.br/alice/handle/doc/962441enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T01:57:14Zoai:www.alice.cnptia.embrapa.br:doc/962441Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-16T01:57:14falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T01:57:14Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology. |
title |
Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology. |
spellingShingle |
Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology. FOGACA, F. H. dos S. Design and Statistical Analysis Moisture Tilápia Hamburger Tecnologia de alimento Shear Stress Scanning Electron Microscopy |
title_short |
Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology. |
title_full |
Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology. |
title_fullStr |
Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology. |
title_full_unstemmed |
Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology. |
title_sort |
Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology. |
author |
FOGACA, F. H. dos S. |
author_facet |
FOGACA, F. H. dos S. TRINCA, L. A. BOMBO, A. J. SANT'ANA, L. S. |
author_role |
author |
author2 |
TRINCA, L. A. BOMBO, A. J. SANT'ANA, L. S. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
FABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LUZIA APARECIDA TRINCA, Instituto de Biociências de Botucatu, UNESP; ÁUREA JULIANA BOMBO, USP, Faculdade de Saúde Pública; LÉA SILVIA SANT’ANA, UNESP, Centro de Aqüicultura. |
dc.contributor.author.fl_str_mv |
FOGACA, F. H. dos S. TRINCA, L. A. BOMBO, A. J. SANT'ANA, L. S. |
dc.subject.por.fl_str_mv |
Design and Statistical Analysis Moisture Tilápia Hamburger Tecnologia de alimento Shear Stress Scanning Electron Microscopy |
topic |
Design and Statistical Analysis Moisture Tilápia Hamburger Tecnologia de alimento Shear Stress Scanning Electron Microscopy |
description |
The 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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-07-18T11:11:11Z 2013-07-18T11:11:11Z 2013-07-18 2013 2013-07-18T11:11:11Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Journal of Food Quality, Malden, v. 36, n. 3, p. 209-216, June 2013. 1745-4557 http://www.alice.cnptia.embrapa.br/alice/handle/doc/962441 |
identifier_str_mv |
Journal of Food Quality, Malden, v. 36, n. 3, p. 209-216, June 2013. 1745-4557 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/962441 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503379968327680 |