Washings and cryoprotectants for the production of Tilapia Surimi

Detalhes bibliográficos
Autor(a) principal: OLIVEIRA,Dayse Lícia de
Data de Publicação: 2017
Outros Autores: GRASSI,Thiago Luís Magnani, SANTO,Edson Francisco do Espirito, CAVAZZANA,Jefferson Felipe, MARCOS,Marcelo Tacconi de Siqueira, PONSANO,Elisa Helena Giglio
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=S0101-20612017000300432
Resumo: Abstract This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and the variables analyzed were proximate composition, non-nitrogen protein (NNP) removal, texture, color and yield. The protein and moisture contents of the surimi were influenced neither by washings nor by cryoprotectants, while the ash content was higher when NaCl + saccharose were used as the cryoprotectants and the yield was higher when only distilled water was used for the washings. Combining distilled water for the washings and NaCl + saccharose as the cryoprotectants provided the highest lipid and NNP removals. The different treatments produced surimi gels with similar colors and texture.
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spelling Washings and cryoprotectants for the production of Tilapia SurimifishproteinstexturecolorAbstract This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and the variables analyzed were proximate composition, non-nitrogen protein (NNP) removal, texture, color and yield. The protein and moisture contents of the surimi were influenced neither by washings nor by cryoprotectants, while the ash content was higher when NaCl + saccharose were used as the cryoprotectants and the yield was higher when only distilled water was used for the washings. Combining distilled water for the washings and NaCl + saccharose as the cryoprotectants provided the highest lipid and NNP removals. The different treatments produced surimi gels with similar colors and texture.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300432Food Science and Technology v.37 n.3 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.18716info:eu-repo/semantics/openAccessOLIVEIRA,Dayse Lícia deGRASSI,Thiago Luís MagnaniSANTO,Edson Francisco do EspiritoCAVAZZANA,Jefferson FelipeMARCOS,Marcelo Tacconi de SiqueiraPONSANO,Elisa Helena Giglioeng2017-09-13T00:00:00Zoai:scielo:S0101-20612017000300432Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-09-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Washings and cryoprotectants for the production of Tilapia Surimi
title Washings and cryoprotectants for the production of Tilapia Surimi
spellingShingle Washings and cryoprotectants for the production of Tilapia Surimi
OLIVEIRA,Dayse Lícia de
fish
proteins
texture
color
title_short Washings and cryoprotectants for the production of Tilapia Surimi
title_full Washings and cryoprotectants for the production of Tilapia Surimi
title_fullStr Washings and cryoprotectants for the production of Tilapia Surimi
title_full_unstemmed Washings and cryoprotectants for the production of Tilapia Surimi
title_sort Washings and cryoprotectants for the production of Tilapia Surimi
author OLIVEIRA,Dayse Lícia de
author_facet OLIVEIRA,Dayse Lícia de
GRASSI,Thiago Luís Magnani
SANTO,Edson Francisco do Espirito
CAVAZZANA,Jefferson Felipe
MARCOS,Marcelo Tacconi de Siqueira
PONSANO,Elisa Helena Giglio
author_role author
author2 GRASSI,Thiago Luís Magnani
SANTO,Edson Francisco do Espirito
CAVAZZANA,Jefferson Felipe
MARCOS,Marcelo Tacconi de Siqueira
PONSANO,Elisa Helena Giglio
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv OLIVEIRA,Dayse Lícia de
GRASSI,Thiago Luís Magnani
SANTO,Edson Francisco do Espirito
CAVAZZANA,Jefferson Felipe
MARCOS,Marcelo Tacconi de Siqueira
PONSANO,Elisa Helena Giglio
dc.subject.por.fl_str_mv fish
proteins
texture
color
topic fish
proteins
texture
color
description Abstract This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and the variables analyzed were proximate composition, non-nitrogen protein (NNP) removal, texture, color and yield. The protein and moisture contents of the surimi were influenced neither by washings nor by cryoprotectants, while the ash content was higher when NaCl + saccharose were used as the cryoprotectants and the yield was higher when only distilled water was used for the washings. Combining distilled water for the washings and NaCl + saccharose as the cryoprotectants provided the highest lipid and NNP removals. The different treatments produced surimi gels with similar colors and texture.
publishDate 2017
dc.date.none.fl_str_mv 2017-07-01
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=S0101-20612017000300432
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300432
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.18716
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.37 n.3 2017
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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