Aproveitamento do resíduo de filetagem da tilápia do Nilo para produção de farinhas com potencial aplicação na alimentação humana

• Autor(a) principal: Chambo, Ana Paula Sartório
• Data de Publicação: 2018
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Estadual de Maringá (RI-UEM)
• Texto Completo: http://repositorio.uem.br:8080/jspui/handle/1/4699
• topic: Farinha de peixe; Aquicultura; Carcaça de peixe; Estabilidade oxidativa; Pescado; Ciências Agrárias; Zootecnia

Nile tilápia is one of the most commonly produced fish species in the world, but its industrialization process is low yielding large quantities of waste that need to be better exploited. The objective was to promote the use of residues from the processing of Nile tilápia for the preparation of flours, characterizing them from a nutritional, oxidative and microbiological stability point of view and promoting their application in products intended for human consumption, such as French bread. Three experiments were carried out. In the first experiment (Experiment I) three flours with head, carcass and mechanically separated meat (CMS) of Nile tilápia were elaborated. These were evaluated for yield, microbiological, chemical and physical quality. In the second experiment (Experiment II), CMS flours stabilized with BHT, tea-green and resveratrol at 0.02, 0.06 and 0.1% concentrations were prepared and without antioxidant in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test at 60oC. In the third experiment (Experiment III) four formulations of French bread were elaborated with increasing levels of Nile tilápia carcass meal (0, 5, 10 and 15%). The loaves were evaluated for their chemical composition, technological quality and sensorial profile. The results of Experiment I revealed that head and carcass meal presented higher yields than CMS. In the centesimal composition, were found mean values for protein of 50.3%, 56.6% and 79.0%, lipids of 4.6%, 7.2% and 13% and ashes of 38.4%, 32.6% and 4.3%, respectively for head, carcass and CMS flours. Also the predominance of oleic fatty acids; palmitic, linoleic and amino acids; glutamic acid, leucine, lysine and glycine were observed. Chromaticity component L * ranged from 77.19 to 55.32, a * from 4.44 to 4.88 and b * from 4.13 to 9.51. There was a variation of 366?m to 986?m in the Mean Particle Size Diameter (DGM) of the flour particles. In experiment II, it was possible to observe that the centesimal composition of the CMS flour did not change during the shelf-life (p> 0.05) indicating values of 8.51%, 74.84%, 12.61% and 4, 04%, for moisture, protein, lipids and minerals, respectively. Flour colorimetry was not influenced by treatments or time in the oven (p> 0.05), obtaining averages for the L * component of 52.07, a * of 4.67 and b * of 8.89. The pH (7.2) and the water activity (0.375) decreased during the shelf-life (p <0.05), reaching values of 7.2 and 0.309 in 240h. There was no difference (p> 0.05) for the peroxide index and for the TBARS between the control treatment and the antioxidants tested at any of the concentrations during the 60oC oven test, whose minimum and maximum values were 10 and 45 meq.kg-1 and 1.59 to 2.95 mg MDA.kg -1. In the experiment III, the addition of the levels of 0, 5, 10 and 15% of meal of tilápia carcasses in loaves, linearly decreased the moisture and carbohydrate content (P <0.05), and increased (P <0.0001) the protein contents (9.91 to 14.30%) and ashes (1.74 to 4.65%). The lipids and the caloric value of the loaves were not affected (P> 0.05) by inclusion levels, however, 15% of Nile tilápia flour resulted in a higher amount of polyunsaturated fatty acids (4.63%) in relation to bread without inclusion (4.46%). It was observed a linear increase (P <0.0001) in the firmness of the loaves (3.65 to 13.17 N), and a linear decrease (P <0.001) of the volume and specific volume. The sensorial attributes presented a linear negative effect (P <0.01), with an acceptance index varying from 85.24% (0% inclusion) to 70.57% (15% inclusion). It was concluded that the methodology applied in the elaboration of Nile tilápia, head and carcass meal (Experiment I) was efficient in generating a quality product, producing high protein and mineral flours. The CMS flour elaborated in Experiment II, presented high nutritional value and microbiological quality for human consumption. However, this product has high instability and BHT is more efficient in retarding the lipid oxidation of flour than the natural antioxidants tested. The use of tilápia carcass meal in the elaboration of French bread (Experiment III) influenced the increase of protein content, mineral matter, polyunsaturated fatty acids, and decrease carbohydrates. However, it left the loaves firmer and smaller, reducing their technological yield and sensory acceptance. Due to these undesirable factors, it is recommended to use up to 10% of tilápia flour in French bread as it provides nutritional enhancement without significant loss of sensory quality