Proximate and microbiological characterization of nuggets of mandi-pintado (Pimelodus britskii)

Detalhes bibliográficos
Autor(a) principal: Veit, Juliana Cristina
Data de Publicação: 2011
Outros Autores: Freitas, Jakeline Marcela Azambuja de, Reis, Elenice Souza dos, Maluf, Marcia Luzia Ferrarezi, Feiden, Aldi, Boscolo, Wilson Rogério
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1679-0359.2011v32n3p1041
Resumo: This study aimed to evaluate centesimal and microbiological parameters of mandi-pintado nuggets. With the results from the biometry of the fish, it was possible to observe that the species shows high main trunk yield and low content of visceral fat. After the utilization of the body proportions, the steaks were grounded and breaded, and the samples (in natura and nuggets) were separated to carry out centesimal and microbiological composition. The patties show 14,67% protein, 10,12% lipids, 16,43% carbohydrates, 2,70% mineral matter and 56,08% humidity, therefore fitting the patterns required by the Brazilian legislation. The microbiological results indicated that both the prime matter and the nuggets developed were ready for the processing and for the consumption. Therefore, mandi-pintado shows a high yeald of main trunk and a low content of visceral fat, besides from being an ideal raw for the development of nuggets that not only are a highly nutritious kind of food, but can also be easily prepared and have a high aggregated value.
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spelling Proximate and microbiological characterization of nuggets of mandi-pintado (Pimelodus britskii)Caracterização centesimal e microbiológica de nuggets de mandi-pintado (Pimelodus britskii)PattiesTechnology in fishNative fishPimelodus britskii.EmpanadoTecnologia do pescadoPeixe nativoPimelodus britskii.This study aimed to evaluate centesimal and microbiological parameters of mandi-pintado nuggets. With the results from the biometry of the fish, it was possible to observe that the species shows high main trunk yield and low content of visceral fat. After the utilization of the body proportions, the steaks were grounded and breaded, and the samples (in natura and nuggets) were separated to carry out centesimal and microbiological composition. The patties show 14,67% protein, 10,12% lipids, 16,43% carbohydrates, 2,70% mineral matter and 56,08% humidity, therefore fitting the patterns required by the Brazilian legislation. The microbiological results indicated that both the prime matter and the nuggets developed were ready for the processing and for the consumption. Therefore, mandi-pintado shows a high yeald of main trunk and a low content of visceral fat, besides from being an ideal raw for the development of nuggets that not only are a highly nutritious kind of food, but can also be easily prepared and have a high aggregated value.Este trabalho teve como objetivo avaliar os parâmetros centesimais e microbiológicos de nuggets de mandi-pintado. Com os resultados da biometria dos peixes pode-se observar que a espécie trabalhada apresenta alto rendimento de tronco limpo e baixo teor de gordura visceral. Após a realização das proporções corporais, os filés foram moídos e empanados, e as amostras (in natura e de nuggets) foram separadas para a realização da composição centesimal e microbiológica. Os empanados apresentaram 14,67% de proteína, 10,12% de lipídios, 16,43% de carboidratos, 2,70% de matéria mineral e 56,08% de umidade, ou seja, dentro dos padrões exigidos pela legislação brasileira. Os resultados microbiológicos indicaram que tanto a matéria prima quanto os nuggets desenvolvidos estavam aptos para o processamento e/ou consumo. Portanto, o mandi-pintado apresenta alto rendimento de tronco limpo e baixo teor de gordura visceral, além de ser uma matéria prima ideal para o desenvolvimento de nuggets, sendo este um alimento altamente nutritivo, de fácil preparo e com grande valor agregado.UEL2011-08-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa científicaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1679-0359.2011v32n3p104110.5433/1679-0359.2011v32n3p1041Semina: Ciências Agrárias; Vol. 32 No. 3 (2011); 1041-1048Semina: Ciências Agrárias; v. 32 n. 3 (2011); 1041-10481679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1679-0359.2011v32n3p1041/8378Veit, Juliana CristinaFreitas, Jakeline Marcela Azambuja deReis, Elenice Souza dosMaluf, Marcia Luzia FerrareziFeiden, AldiBoscolo, Wilson Rogérioinfo:eu-repo/semantics/openAccess2015-11-19T18:37:50Zoai:ojs.pkp.sfu.ca:article/3831Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:37:50Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Proximate and microbiological characterization of nuggets of mandi-pintado (Pimelodus britskii)
Caracterização centesimal e microbiológica de nuggets de mandi-pintado (Pimelodus britskii)
title Proximate and microbiological characterization of nuggets of mandi-pintado (Pimelodus britskii)
spellingShingle Proximate and microbiological characterization of nuggets of mandi-pintado (Pimelodus britskii)
Veit, Juliana Cristina
Patties
Technology in fish
Native fish
Pimelodus britskii.
Empanado
Tecnologia do pescado
Peixe nativo
Pimelodus britskii.
title_short Proximate and microbiological characterization of nuggets of mandi-pintado (Pimelodus britskii)
title_full Proximate and microbiological characterization of nuggets of mandi-pintado (Pimelodus britskii)
title_fullStr Proximate and microbiological characterization of nuggets of mandi-pintado (Pimelodus britskii)
title_full_unstemmed Proximate and microbiological characterization of nuggets of mandi-pintado (Pimelodus britskii)
title_sort Proximate and microbiological characterization of nuggets of mandi-pintado (Pimelodus britskii)
author Veit, Juliana Cristina
author_facet Veit, Juliana Cristina
Freitas, Jakeline Marcela Azambuja de
Reis, Elenice Souza dos
Maluf, Marcia Luzia Ferrarezi
Feiden, Aldi
Boscolo, Wilson Rogério
author_role author
author2 Freitas, Jakeline Marcela Azambuja de
Reis, Elenice Souza dos
Maluf, Marcia Luzia Ferrarezi
Feiden, Aldi
Boscolo, Wilson Rogério
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Veit, Juliana Cristina
Freitas, Jakeline Marcela Azambuja de
Reis, Elenice Souza dos
Maluf, Marcia Luzia Ferrarezi
Feiden, Aldi
Boscolo, Wilson Rogério
dc.subject.por.fl_str_mv Patties
Technology in fish
Native fish
Pimelodus britskii.
Empanado
Tecnologia do pescado
Peixe nativo
Pimelodus britskii.
topic Patties
Technology in fish
Native fish
Pimelodus britskii.
Empanado
Tecnologia do pescado
Peixe nativo
Pimelodus britskii.
description This study aimed to evaluate centesimal and microbiological parameters of mandi-pintado nuggets. With the results from the biometry of the fish, it was possible to observe that the species shows high main trunk yield and low content of visceral fat. After the utilization of the body proportions, the steaks were grounded and breaded, and the samples (in natura and nuggets) were separated to carry out centesimal and microbiological composition. The patties show 14,67% protein, 10,12% lipids, 16,43% carbohydrates, 2,70% mineral matter and 56,08% humidity, therefore fitting the patterns required by the Brazilian legislation. The microbiological results indicated that both the prime matter and the nuggets developed were ready for the processing and for the consumption. Therefore, mandi-pintado shows a high yeald of main trunk and a low content of visceral fat, besides from being an ideal raw for the development of nuggets that not only are a highly nutritious kind of food, but can also be easily prepared and have a high aggregated value.
publishDate 2011
dc.date.none.fl_str_mv 2011-08-25
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa científica
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1679-0359.2011v32n3p1041
10.5433/1679-0359.2011v32n3p1041
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1679-0359.2011v32n3p1041
identifier_str_mv 10.5433/1679-0359.2011v32n3p1041
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1679-0359.2011v32n3p1041/8378
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 UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 32 No. 3 (2011); 1041-1048
Semina: Ciências Agrárias; v. 32 n. 3 (2011); 1041-1048
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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