Evaluation of process parameters in the industrial scale production of fish nuggets

Detalhes bibliográficos
Autor(a) principal: Silva,Adriane da
Data de Publicação: 2011
Outros Autores: Zitkoski,João, Mazutti,Marcio Antônio, Mossi,Altemir, Oliveira,José Vladimir, Oliveira,Débora de, Cichoski,Alexandre José, Treichel,Helen
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200019
Resumo: This work reports the use of experimental design for the assessment of the effects of process parameters on the production of fish nuggets in an industrial scale environment. The effect of independent factors on the physicochemical and microbiological parameters was investigated through a full 24 experimental design. The studied factors included the temperature of fish fillet and pulp in the mixer, the temperature of the added fat, the temperature of water and the ratio of protein extraction time to emulsion time. The physicochemical analyses showed that the higher temperature of the pulp and fillet of fish, the lower the protein in the final product. Microbiological analyses revealed that the counting of Staphylococcus coagulase positive, total and thermo-tolerant coliforms were in accordance with the current legislation.
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spelling Evaluation of process parameters in the industrial scale production of fish nuggetsfish nuggetsexperimental designprocess parametersThis work reports the use of experimental design for the assessment of the effects of process parameters on the production of fish nuggets in an industrial scale environment. The effect of independent factors on the physicochemical and microbiological parameters was investigated through a full 24 experimental design. The studied factors included the temperature of fish fillet and pulp in the mixer, the temperature of the added fat, the temperature of water and the ratio of protein extraction time to emulsion time. The physicochemical analyses showed that the higher temperature of the pulp and fillet of fish, the lower the protein in the final product. Microbiological analyses revealed that the counting of Staphylococcus coagulase positive, total and thermo-tolerant coliforms were in accordance with the current legislation.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200019Food Science and Technology v.31 n.2 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000200019info:eu-repo/semantics/openAccessSilva,Adriane daZitkoski,JoãoMazutti,Marcio AntônioMossi,AltemirOliveira,José VladimirOliveira,Débora deCichoski,Alexandre JoséTreichel,Heleneng2011-08-02T00:00:00Zoai:scielo:S0101-20612011000200019Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-08-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Evaluation of process parameters in the industrial scale production of fish nuggets
title Evaluation of process parameters in the industrial scale production of fish nuggets
spellingShingle Evaluation of process parameters in the industrial scale production of fish nuggets
Silva,Adriane da
fish nuggets
experimental design
process parameters
title_short Evaluation of process parameters in the industrial scale production of fish nuggets
title_full Evaluation of process parameters in the industrial scale production of fish nuggets
title_fullStr Evaluation of process parameters in the industrial scale production of fish nuggets
title_full_unstemmed Evaluation of process parameters in the industrial scale production of fish nuggets
title_sort Evaluation of process parameters in the industrial scale production of fish nuggets
author Silva,Adriane da
author_facet Silva,Adriane da
Zitkoski,João
Mazutti,Marcio Antônio
Mossi,Altemir
Oliveira,José Vladimir
Oliveira,Débora de
Cichoski,Alexandre José
Treichel,Helen
author_role author
author2 Zitkoski,João
Mazutti,Marcio Antônio
Mossi,Altemir
Oliveira,José Vladimir
Oliveira,Débora de
Cichoski,Alexandre José
Treichel,Helen
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Silva,Adriane da
Zitkoski,João
Mazutti,Marcio Antônio
Mossi,Altemir
Oliveira,José Vladimir
Oliveira,Débora de
Cichoski,Alexandre José
Treichel,Helen
dc.subject.por.fl_str_mv fish nuggets
experimental design
process parameters
topic fish nuggets
experimental design
process parameters
description This work reports the use of experimental design for the assessment of the effects of process parameters on the production of fish nuggets in an industrial scale environment. The effect of independent factors on the physicochemical and microbiological parameters was investigated through a full 24 experimental design. The studied factors included the temperature of fish fillet and pulp in the mixer, the temperature of the added fat, the temperature of water and the ratio of protein extraction time to emulsion time. The physicochemical analyses showed that the higher temperature of the pulp and fillet of fish, the lower the protein in the final product. Microbiological analyses revealed that the counting of Staphylococcus coagulase positive, total and thermo-tolerant coliforms were in accordance with the current legislation.
publishDate 2011
dc.date.none.fl_str_mv 2011-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200019
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200019
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000200019
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.31 n.2 2011
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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