Farinhas de tilápia do Nilo e salmão elaboradas por diferentes metodologias e sua aplicação em produto alimentício

• Autor(a) principal: Coradini, Melina Franco
• Data de Publicação: 2018
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Estadual de Maringá (RI-UEM)
• Texto Completo: http://repositorio.uem.br:8080/jspui/handle/1/4710
• topic: Farinha de peixe - Metodologias; Tecnologia do pescado; Farinha de peixe - Alimentação humana; Ácidos graxos; Carcaça de peixe; Pescado; Resíduos de filetagem; Ciências Agrárias; Zootecnia

The main form of fish consumption has been the fillet, because of its practicality and is in absence of spines. During the filleting, process about 50% of its biomass is discarded, generating waste. However, since these wastes are of high quality, it is necessary to trace methodologies to conserve and transform them into products for human consumption, thus stimulating fish intakeThe objective of this study was to manufactured flours using Nile tilapia and salmon through different methodologies including the aromatization technique (smoking) and its inclusion in protein bar. Three experiments were carried out: Experiment 1: Use of deodorization technique in flours manufactured from Nile tilapia residues. There were elaborated flours (cooked, cooked-washed, washed-cooked + mechanical separated meat (MSM), MSM, washed-cooked) with and without deodorization. Experiment 2: Flours produced from salmon and Nile tilapia residues through cooking and flavoring methods. Experiment 3: Substitution of isolated protein from cow whey protein by Nile tilapia protein concentrate in protein bars production. It was used the inclusion of different levels (0%, 33%, 50% and 66%) of Nile tilapia protein concentrate in the protein bar replacing the whey protein. In the experiment 1 the flour obtained by the cooking method presented higher yield (15.35%) of production. The washed-cooked CMS flour without deodorization showed the highest crude protein content (75.15%), while the deodorization had the highest amount of lysine (8%) and essential amino acids (31,66). The deodorized cooked tilapia flour showed lower n-6 / n-3 ratio (0.41). Cooked-washed flours with and without deodorization showed the lowest geometric mean diameter (GDM) (0.28 mm), and the washed flour without deodorization presented higher brightness (71.62), lighter. Flours washed with and without deodorization showed better aroma score (6.45). In experiment 2, the cooked salmon flour had the highest yield (19.78%) and flavored flours had the lowest moisture content. Tilapia flours had the highest crude protein content (50.91%), as the cooked had the highest levels of lysine (4.47%) and lower caloric content. However, when the fatty acids profile is evaluated, the salmon flours are more adequate, especially because they present a higher omega 3 (4.51%), better omega 6/omega 3 ratio and better granulometry (lower DGM - 0.65 mm). Salmon cooked flour showed higher brightness (lighter), and salmon had higher chroma a * and b *, regardless of the process. For the experiment 3, there were no significant differences for crude protein and lipids, while for carbohydrates and caloric value there were negative linear effects (y = 352.89-4.25, R² = 93.80%, y = 65.84 ? 1.41x, R² = 97.10%). For ash, there was an increase in the content as the substitution level increased (y = 1.83 + 0.79x, R² = 95, 23%) and for moisture there was a negative quadratic effect (y = 9.59 + 3.33x -0.59 x²; R² = 81.46%). It was concluded in the first experiment that in relation to nutritional quality the CMS flours with and without deodorization were the best. Regarding the physical aspects the flours that went through the washing process had the best results and in relation to the sensorial acceptance, the use or not of the deodorization, was indifferent. In the second experiment, it was concluded that in relation to the nutritional quality, the cooked Nile tilapia flour had the lowest caloric value, with the best crude protein levels, but in relation to the fatty acid profile the salmon flours were higher. As for the physical aspects the cooked flours obtained the best granulometries and were considered the clearest, while the flavored were more sensorially accepted. It is concluded that the salmon flour prepared by the cooking process is the most suitable for use in food products considering its physical-chemical and nutritional characteristics. In relation to experiment 3, it is possible to substitute up to 66% of whey protein for Nile tilapia protein concentrate without altering its protein content or its organoleptic characteristics but reducing carbohydrates and value caloric