Preparation of tambacu protein concentrates using different methodologies
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44318 |
Resumo: | The aim of this study was to develop methodologies to obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate their sensory profile. Concentrates were prepared by one of three methodologies: cooking of the raw material and subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C and final drying (FPC2); and three washing steps of the raw material with ethanol at 70 °C and drying (FPC3). FPC2 had a lower final yield (15.5%) and chroma a* (1.77) and chroma b* values (14.12) but higher moisture (5.22%) and protein content (80.39%) and luminosity (74.97), in addition to having the weakest fish taste compared to FPC1 and FPC3. FPC1 had the strongest odour, darkest colour, and strongest fish taste compared to FPC2 and FPC3. Ash, pH values, and water activity were not different between the concentrates. It is concluded that the methodology where lipid removal steps are carried out after cooking and drying (FPC2) is more effective for the removal of lipids and deodorization of tambacu protein concentrate. |
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Semina. Ciências Agrárias (Online) |
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Preparation of tambacu protein concentrates using different methodologiesElaboração de concentrados proteicos de tambacu a partir de diferentes metodologiasChemical compositionEthanolUtilization of residuesLipid removal steps.Aproveitamento de resíduosComposição químicaDeslipidificaçãoEtanol.The aim of this study was to develop methodologies to obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate their sensory profile. Concentrates were prepared by one of three methodologies: cooking of the raw material and subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C and final drying (FPC2); and three washing steps of the raw material with ethanol at 70 °C and drying (FPC3). FPC2 had a lower final yield (15.5%) and chroma a* (1.77) and chroma b* values (14.12) but higher moisture (5.22%) and protein content (80.39%) and luminosity (74.97), in addition to having the weakest fish taste compared to FPC1 and FPC3. FPC1 had the strongest odour, darkest colour, and strongest fish taste compared to FPC2 and FPC3. Ash, pH values, and water activity were not different between the concentrates. It is concluded that the methodology where lipid removal steps are carried out after cooking and drying (FPC2) is more effective for the removal of lipids and deodorization of tambacu protein concentrate.Este trabalho teve por objetivo desenvolver metodologias para a obtenção de concentrados proteicos de pescado a partir de aparas da filetagem de tambacu, caracterizando sua composição físico-química e perfil sensorial. Foram utilizadas três metodologias: cozimento da matéria-prima e posterior secagem (CP1), cozimento, secagem, deslipidificação com etanol a 70°C e secagem final (CP2) e três lavagens da matéria-prima com etanol a 70°C e secagem (CP3). O CP2 apresentou o menor rendimento final (15,5%), porém maior teor de umidade (5,22%), proteína (80,39%) e luminosidade (74,97), além de menores médias para croma a* (1,77), croma b * (14,12), além de sabor de peixe mais fraco comparado aos CP1 e CP3. O CP1 apresentou odor mais forte, cor mais escura e o sabor de peixe mais forte em relação ao CP2 e CP3. Os valores de pH e atividade de água não foram diferentes entre os concentrados. Conclui-se que a metodologia de deslipidificação após o cozimento e secagem (CP2) é mais eficaz para a remoção dos lipídeos e desodorização do concentrado proteico de tambacu.UEL2022-01-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionresearchapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4431810.5433/1679-0359.2022v43n1p415Semina: Ciências Agrárias; Vol. 43 No. 1 (2022); 415-430Semina: Ciências Agrárias; v. 43 n. 1 (2022); 415-4301679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44318/30598Copyright (c) 2021 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessFernandes, Natieli InácioSilva, Claucia Aparecida Honorato daBueno, Gabriela Cristina FerreiraSouza, Maria Luiza Rodrigues deGoes, Elenice Souza dos Reis2022-09-29T16:07:55Zoai:ojs.pkp.sfu.ca:article/44318Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-09-29T16:07:55Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Preparation of tambacu protein concentrates using different methodologies Elaboração de concentrados proteicos de tambacu a partir de diferentes metodologias |
title |
Preparation of tambacu protein concentrates using different methodologies |
spellingShingle |
Preparation of tambacu protein concentrates using different methodologies Fernandes, Natieli Inácio Chemical composition Ethanol Utilization of residues Lipid removal steps. Aproveitamento de resíduos Composição química Deslipidificação Etanol. |
title_short |
Preparation of tambacu protein concentrates using different methodologies |
title_full |
Preparation of tambacu protein concentrates using different methodologies |
title_fullStr |
Preparation of tambacu protein concentrates using different methodologies |
title_full_unstemmed |
Preparation of tambacu protein concentrates using different methodologies |
title_sort |
Preparation of tambacu protein concentrates using different methodologies |
author |
Fernandes, Natieli Inácio |
author_facet |
Fernandes, Natieli Inácio Silva, Claucia Aparecida Honorato da Bueno, Gabriela Cristina Ferreira Souza, Maria Luiza Rodrigues de Goes, Elenice Souza dos Reis |
author_role |
author |
author2 |
Silva, Claucia Aparecida Honorato da Bueno, Gabriela Cristina Ferreira Souza, Maria Luiza Rodrigues de Goes, Elenice Souza dos Reis |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Fernandes, Natieli Inácio Silva, Claucia Aparecida Honorato da Bueno, Gabriela Cristina Ferreira Souza, Maria Luiza Rodrigues de Goes, Elenice Souza dos Reis |
dc.subject.por.fl_str_mv |
Chemical composition Ethanol Utilization of residues Lipid removal steps. Aproveitamento de resíduos Composição química Deslipidificação Etanol. |
topic |
Chemical composition Ethanol Utilization of residues Lipid removal steps. Aproveitamento de resíduos Composição química Deslipidificação Etanol. |
description |
The aim of this study was to develop methodologies to obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate their sensory profile. Concentrates were prepared by one of three methodologies: cooking of the raw material and subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C and final drying (FPC2); and three washing steps of the raw material with ethanol at 70 °C and drying (FPC3). FPC2 had a lower final yield (15.5%) and chroma a* (1.77) and chroma b* values (14.12) but higher moisture (5.22%) and protein content (80.39%) and luminosity (74.97), in addition to having the weakest fish taste compared to FPC1 and FPC3. FPC1 had the strongest odour, darkest colour, and strongest fish taste compared to FPC2 and FPC3. Ash, pH values, and water activity were not different between the concentrates. It is concluded that the methodology where lipid removal steps are carried out after cooking and drying (FPC2) is more effective for the removal of lipids and deodorization of tambacu protein concentrate. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-10 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion research |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44318 10.5433/1679-0359.2022v43n1p415 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44318 |
identifier_str_mv |
10.5433/1679-0359.2022v43n1p415 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44318/30598 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
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. 43 No. 1 (2022); 415-430 Semina: Ciências Agrárias; v. 43 n. 1 (2022); 415-430 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 |
_version_ |
1799306085964709888 |