Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation

Detalhes bibliográficos
Autor(a) principal: Fogaça, Fabiola Helena dos Santos
Data de Publicação: 2015
Outros Autores: Otani, Fabrizia Sayuri, Portella, Carolina De Gaspari, Santos-Filho, Luiz Gonzaga Alves dos, Sant'Ana, Léa Silvia
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/16910
Resumo: The aim of this study was to obtain products (surimi and fishburger) from mechanically separated meat (MSM) of Nile tilapia (Oreochromis niloticus), and evaluate its aspects chemical, microbiological, nutritional and sensory attributes. For fishburger preparation the MSM was submitted to successive washes cycles, to obtaining a protein concentrate defined as surimi. The composition of MSM and surimi was determined by analysis of moisture, protein, lipid and amino acid profile. Microbiological analysis were performed for Staphylococcus sp., coliforms at 45 ° C and Salmonella sp. Sensory analysis of fishburger was performed by the global acceptance testing, for evaluation of parameters such as general appearance, odor, flavor and texture. The surimi showed lower protein (14.81%) and lipid (7.15%) content and higher moisture (75.44%) compared to the MSM (P <0.05). The amino acid profile of MSM and surimi was similar, with high nutritional value caused by its essential amino acids presence. Microbiological analysis showed that the product was according with the sanitary standard required. Sensorial analysis determined notes near to 7.0 for appearance, flavor, odor, texture and overall acceptability. Based on these results, it is concluded that the surimi can be used in the preparation of fishburger by presenting desirable attributes for sensory, nutritional and microbiological parameters, and encourage the use of co-products generated in the tilapia filleting industry.
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spelling Characterization of surimi from mechanically deboned tilapia meat and fishburger preparationCaracterização de surimi obtido a partir da carne mecanicamente separada de tilápia do Nilo e elaboração de fishburgerAmino acidsGlobal testQuality attributesMinced.AminoácidosAceitação globalAtributos de qualidadeCMS.Ciências agráriasThe aim of this study was to obtain products (surimi and fishburger) from mechanically separated meat (MSM) of Nile tilapia (Oreochromis niloticus), and evaluate its aspects chemical, microbiological, nutritional and sensory attributes. For fishburger preparation the MSM was submitted to successive washes cycles, to obtaining a protein concentrate defined as surimi. The composition of MSM and surimi was determined by analysis of moisture, protein, lipid and amino acid profile. Microbiological analysis were performed for Staphylococcus sp., coliforms at 45 ° C and Salmonella sp. Sensory analysis of fishburger was performed by the global acceptance testing, for evaluation of parameters such as general appearance, odor, flavor and texture. The surimi showed lower protein (14.81%) and lipid (7.15%) content and higher moisture (75.44%) compared to the MSM (P <0.05). The amino acid profile of MSM and surimi was similar, with high nutritional value caused by its essential amino acids presence. Microbiological analysis showed that the product was according with the sanitary standard required. Sensorial analysis determined notes near to 7.0 for appearance, flavor, odor, texture and overall acceptability. Based on these results, it is concluded that the surimi can be used in the preparation of fishburger by presenting desirable attributes for sensory, nutritional and microbiological parameters, and encourage the use of co-products generated in the tilapia filleting industry. Este estudo teve como objetivos obter produtos (surimi e fishburger) a partir da carne mecanicamente separada (CMS) de tilápia do Nilo (Oreochromis niloticus) e avaliar seus aspectos químicos, microbiológicos, nutricionais e sensoriais. Para elaboração do fishburger, a CMS foi submetida a lavagens sucessivas, obtendo-se um concentrado protéico definido como surimi. A caracterização química da CMS e do surimi foi determinada pelas análises da composição química (umidade, proteína e lipídeos) e do perfil de aminoácidos. As análises microbiológicas foram realizadas para Estafilococos, coliformes a 45 °C e Salmonella sp. A análise sensorial do fishburger foi realizada por meio da aplicação do teste de aceitação global, teste de aceitação global, avaliando-se parâmetros como aparência, sabor, odor e textura. O surimi apresentou menores teores proteico (14,81%) e lipídico (7,15%) e maior umidade (75,44%) em comparação à CMS (P<0,05). Os perfis de aminoácidos da CMS e do surimi foram semelhantes, apresentando alto valor nutricional pela sua composição de aminoácidos essenciais. A análise microbiológica demonstrou que o produto estava dentro do padrão sanitário exigido pela legislação. A análise sensorial obteve notas próximas de 7,0 para aparência, sabor, odor, textura e aceitação geral. Com base nos resultados obtidos, conclui-se que o surimi pode ser utilizado na elaboração do fishburger por apresentar atributos sensoriais, nutricionais e microbiológicos desejáveis e por estimular o aproveitamento dos coprodutos gerados na filetagem da tilápia. UEL2015-04-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa e Desenvolvimento de produtosapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1691010.5433/1679-0359.2015v36n2p765Semina: Ciências Agrárias; Vol. 36 No. 2 (2015); 765-776Semina: Ciências Agrárias; v. 36 n. 2 (2015); 765-7761679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/16910/pdf_629Copyright (c) 2015 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessFogaça, Fabiola Helena dos SantosOtani, Fabrizia SayuriPortella, Carolina De GaspariSantos-Filho, Luiz Gonzaga Alves dosSant'Ana, Léa Silvia2023-01-13T13:52:00Zoai:ojs.pkp.sfu.ca:article/16910Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-01-13T13:52Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation
Caracterização de surimi obtido a partir da carne mecanicamente separada de tilápia do Nilo e elaboração de fishburger
title Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation
spellingShingle Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation
Fogaça, Fabiola Helena dos Santos
Amino acids
Global test
Quality attributes
Minced.
Aminoácidos
Aceitação global
Atributos de qualidade
CMS.
Ciências agrárias
title_short Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation
title_full Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation
title_fullStr Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation
title_full_unstemmed Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation
title_sort Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation
author Fogaça, Fabiola Helena dos Santos
author_facet Fogaça, Fabiola Helena dos Santos
Otani, Fabrizia Sayuri
Portella, Carolina De Gaspari
Santos-Filho, Luiz Gonzaga Alves dos
Sant'Ana, Léa Silvia
author_role author
author2 Otani, Fabrizia Sayuri
Portella, Carolina De Gaspari
Santos-Filho, Luiz Gonzaga Alves dos
Sant'Ana, Léa Silvia
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Fogaça, Fabiola Helena dos Santos
Otani, Fabrizia Sayuri
Portella, Carolina De Gaspari
Santos-Filho, Luiz Gonzaga Alves dos
Sant'Ana, Léa Silvia
dc.subject.por.fl_str_mv Amino acids
Global test
Quality attributes
Minced.
Aminoácidos
Aceitação global
Atributos de qualidade
CMS.
Ciências agrárias
topic Amino acids
Global test
Quality attributes
Minced.
Aminoácidos
Aceitação global
Atributos de qualidade
CMS.
Ciências agrárias
description The aim of this study was to obtain products (surimi and fishburger) from mechanically separated meat (MSM) of Nile tilapia (Oreochromis niloticus), and evaluate its aspects chemical, microbiological, nutritional and sensory attributes. For fishburger preparation the MSM was submitted to successive washes cycles, to obtaining a protein concentrate defined as surimi. The composition of MSM and surimi was determined by analysis of moisture, protein, lipid and amino acid profile. Microbiological analysis were performed for Staphylococcus sp., coliforms at 45 ° C and Salmonella sp. Sensory analysis of fishburger was performed by the global acceptance testing, for evaluation of parameters such as general appearance, odor, flavor and texture. The surimi showed lower protein (14.81%) and lipid (7.15%) content and higher moisture (75.44%) compared to the MSM (P <0.05). The amino acid profile of MSM and surimi was similar, with high nutritional value caused by its essential amino acids presence. Microbiological analysis showed that the product was according with the sanitary standard required. Sensorial analysis determined notes near to 7.0 for appearance, flavor, odor, texture and overall acceptability. Based on these results, it is concluded that the surimi can be used in the preparation of fishburger by presenting desirable attributes for sensory, nutritional and microbiological parameters, and encourage the use of co-products generated in the tilapia filleting industry.
publishDate 2015
dc.date.none.fl_str_mv 2015-04-22
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa e Desenvolvimento de produtos
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/16910
10.5433/1679-0359.2015v36n2p765
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/16910
identifier_str_mv 10.5433/1679-0359.2015v36n2p765
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/16910/pdf_629
dc.rights.driver.fl_str_mv Copyright (c) 2015 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2015 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. 36 No. 2 (2015); 765-776
Semina: Ciências Agrárias; v. 36 n. 2 (2015); 765-776
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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