Extraction, characterization and application of gelatina obtained from nile tilapia scale, Oreochromis niloticus (Linnaeus, 1758)

Detalhes bibliográficos
Autor(a) principal: Maria Emanuella de Oliveira Martins
Data de Publicação: 2015
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFC
Texto Completo: http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14325
Resumo: Nile tilapia, Oreochromis niloticus (Linnaeus, 1758), is one of the most cultivated species in our country. The fish processing industries generate large amounts of waste. In the tilapia processing waste materials represent more than 60%. Collagen is the main protein of connective tissue and is the most abundant protein in mammals, birds and fish. A commercial use of the collagen is gelatin, obtained by partial hydrolysis of collagen. Edible coatings and films are types of protection that can be applied in a food. The proteins are among the major macromolecules found in edible films. Seafood is very susceptible to deterioration process mainly because there are some specific factors. Any skin as mechanically separated meat residues (CMS) tilapia have been used for the extraction of gelatin, as well the scale was also used for this allocation. Closing a production cycle with the full use of fish and product innovation. The objective of this work is to extract gelatin from the scales of Nile tilapia (Oreochromis niloticus) and applied as a coating on cold fish fillet to evaluate their performance as the deterioration process. For the extraction of gelatin were performed essentially five steps (demineralization, acid and alkali treatments alternately and extraction in distilled water under heating). The extracted gelatin was characterized as the chemical composition, minerals, water activity (Aw), pH, gel strength, color, extraction yield, differential scanning calorimetry (DSC), thermogravimetric (TGA), infrared spectroscopy (FTIR) and electrophoresis. We were prepared two coating solutions of gelatin (1% and 1.5%) both with 0.2% (v / v) glycerol. The steaks were subjected to spray application of coating solution, placed in plastic bags and stored in refrigerator at temperature 2.6 Â C Â 0.8 for 18 days. Physical and chemical analysis (Determination of pH, volatile nitrogenous bases (TVB-N), Determination of reactive substances tiobabitÃrico acid) and microbiological (psychrotrophic bacteria) of fillets coated every three days during the 18 days of storage . The extraction of gelatin from this residue may be a new alternative, since it presents a favorable caracterisiticas gelatin quality, mainly due to good gel strength (461.640 g); low water activity (Aw 0.461); Low moisture and ash content (15.16% and 5.39%, respectively), high protein content (86.86%); next to the white color (L =; 88.711; a = -0.295 b = 2.851) and good thermal properties for uses up to 200 Â C. The application of gelatin as coating tilapia fillet to a possible inhibition in the deterioration process not proved to be completely effective. This result can probably be attributed to initial quality of the fillet which showed initial bacterial count of 6.0 log CFU / g.
id UFC_3e2f095d2593a54d23197ded79986fef
oai_identifier_str oai:www.teses.ufc.br:9528
network_acronym_str UFC
network_name_str Biblioteca Digital de Teses e Dissertações da UFC
spelling info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisExtraction, characterization and application of gelatina obtained from nile tilapia scale, Oreochromis niloticus (Linnaeus, 1758) ExtraÃÃo, caracterizaÃÃo e aplicaÃÃo da gelatina obtida da escama de tilÃpia do Nilo, (Oreochromis niloticus (Linnaeus, 1758)2015-05-08Bartolomeu Warlene Silva de Souza80964915391http://lattes.cnpq.br/4420376733052998Andrà Luis Coelho da Silva625 499 953 68http://lattes.cnpq.br/3701975151596050 Antonio Augusto Martins Oliveira Soares Vicente0000000000001620868300http://lattes.cnpq.br/3625880233818214Maria Emanuella de Oliveira MartinsUniversidade Federal do CearÃPrograma de PÃs-GraduaÃÃo em Engenharia de PescaUFCBROreochromis niloticus Gelatina de escama Revestimento DeterioraÃÃo do pescadoTilÃpia do NiloOreochromis niloticus Scale gelatin Coating Fish deteriorationRECURSOS PESQUEIROS E ENGENHARIA DE PESCANile tilapia, Oreochromis niloticus (Linnaeus, 1758), is one of the most cultivated species in our country. The fish processing industries generate large amounts of waste. In the tilapia processing waste materials represent more than 60%. Collagen is the main protein of connective tissue and is the most abundant protein in mammals, birds and fish. A commercial use of the collagen is gelatin, obtained by partial hydrolysis of collagen. Edible coatings and films are types of protection that can be applied in a food. The proteins are among the major macromolecules found in edible films. Seafood is very susceptible to deterioration process mainly because there are some specific factors. Any skin as mechanically separated meat residues (CMS) tilapia have been used for the extraction of gelatin, as well the scale was also used for this allocation. Closing a production cycle with the full use of fish and product innovation. The objective of this work is to extract gelatin from the scales of Nile tilapia (Oreochromis niloticus) and applied as a coating on cold fish fillet to evaluate their performance as the deterioration process. For the extraction of gelatin were performed essentially five steps (demineralization, acid and alkali treatments alternately and extraction in distilled water under heating). The extracted gelatin was characterized as the chemical composition, minerals, water activity (Aw), pH, gel strength, color, extraction yield, differential scanning calorimetry (DSC), thermogravimetric (TGA), infrared spectroscopy (FTIR) and electrophoresis. We were prepared two coating solutions of gelatin (1% and 1.5%) both with 0.2% (v / v) glycerol. The steaks were subjected to spray application of coating solution, placed in plastic bags and stored in refrigerator at temperature 2.6  C  0.8 for 18 days. Physical and chemical analysis (Determination of pH, volatile nitrogenous bases (TVB-N), Determination of reactive substances tiobabitÃrico acid) and microbiological (psychrotrophic bacteria) of fillets coated every three days during the 18 days of storage . The extraction of gelatin from this residue may be a new alternative, since it presents a favorable caracterisiticas gelatin quality, mainly due to good gel strength (461.640 g); low water activity (Aw 0.461); Low moisture and ash content (15.16% and 5.39%, respectively), high protein content (86.86%); next to the white color (L =; 88.711; a = -0.295 b = 2.851) and good thermal properties for uses up to 200  C. The application of gelatin as coating tilapia fillet to a possible inhibition in the deterioration process not proved to be completely effective. This result can probably be attributed to initial quality of the fillet which showed initial bacterial count of 6.0 log CFU / g.A tilÃpia do Nilo, Oreochromis niloticus (LINNAEUS,1758), à uma das espÃcies mais cultivadas no nosso paÃs. As indÃstrias de beneficiamento de pescado geram grandes quantidades de resÃduos. No beneficiamento de tilÃpias seus resÃduos representam mais de 60%. O colÃgeno à a principal proteÃna do tecido conjuntivo, sendo a proteÃna mais abundante em mamÃferos, aves e peixes. Uma utilizaÃÃo comercial do colÃgeno à a gelatina, obtida pela hidrÃlise parcial do colÃgeno. Revestimentos e filmes comestÃveis sÃo tipos de proteÃÃo que podem ser aplicadas em um alimento. As proteÃnas estÃo entre as principais macromolÃculas encontradas em filmes comestÃveis. O pescado à muito susceptÃvel ao processo de deterioraÃÃo principalmente devido hà alguns fatores prÃprios. Tanto a pele como o resÃduo de carne mecanicamente separada (CMS) de tilÃpia jà foram utilizados para a extraÃÃo de gelatina, assim a escama tambÃm foi utilizada para essa destinaÃÃo. Fechando um ciclo de produÃÃo com o aproveitamento integral do pescado e inovaÃÃo de produtos. O objetivo desse trabalho à extrair gelatina a partir das escamas de tilÃpia do Nilo (Oreochromis niloticus) e aplicar como revestimento em filà de peixe resfriado para avaliar seu desempenho quanto ao processo de deterioraÃÃo. Para a extraÃÃo da gelatina foram realizadas basicamente cinco etapas (desmineralizaÃÃo, tratamentos Ãcidos e alcalinos alternadamente e extraÃÃo em Ãgua destilada sob aquecimento). A gelatina extraÃda foi caracterizada quanto a composiÃÃo centesimal, minerais, atividade de Ãgua (Aw), pH, forÃa de gel, cor, rendimento de extraÃÃo, calorimetria diferencial de varredura (DSC), termogravimÃtrica (TGA), espectroscopia no infravermelho (FTIR) e eletroforese. Foram preparadas duas soluÃÃes de revestimento a base de gelatina (1% e 1,5%), ambas com 0,2% (v/v) de glicerol. Os filÃs foram submetidos à aplicaÃÃo da soluÃÃo de revestimento por aspersÃo, acondicionados em sacos plÃsticos e armazenados em refrigerador a temperatura 2,6ÂC  0,8 durante 18 dias. Foram realizadas anÃlises fÃsico-quÃmicas (DeterminaÃÃo do pH, Bases nitrogenadas volÃteis totais (BVT-N), DeterminaÃÃo de substÃncias reativas ao Ãcido tiobabitÃrico) e microbiolÃgicas (bactÃrias psicrotrÃficas) dos filÃs revestido a cada trÃs dias durante o perÃodo de 18 dias de armazenamento. A extraÃÃo de gelatina a partir desse resÃduo pode ser uma nova alternativa, jà que a mesma apresenta caracterisiticas favorÃveis a uma gelatina de boa qualidade, principalmente devido a boa forÃa de gel (461,640 g); baixa atividade de Ãgua (Aw 0,461); Baixos teores de umidade e cinzas (15,16% e 5,39%, respectivamente), alto teor de proteÃnas (86,86%); cor prÃxima ao branco (L =;88,711; a= -0,295; b= 2,851) e boas propriedades tÃrmicas para usos atà 200ÂC. A aplicaÃÃo da gelatina como revestimento em filà de tilÃpia para uma possÃvel inibiÃÃo no processo de deterioraÃÃo nÃo mostrou-se completamente efetiva. Esse resultado provavelmente pode-se atribuir a qualidade inicial do filà que apresentou contagem bacteriana inicial de 6,0 log UFC/g.CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superiorhttp://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14325application/pdfinfo:eu-repo/semantics/openAccessporreponame:Biblioteca Digital de Teses e Dissertações da UFCinstname:Universidade Federal do Cearáinstacron:UFC2019-01-21T11:27:38Zmail@mail.com -
dc.title.en.fl_str_mv Extraction, characterization and application of gelatina obtained from nile tilapia scale, Oreochromis niloticus (Linnaeus, 1758)
dc.title.alternative.pt.fl_str_mv ExtraÃÃo, caracterizaÃÃo e aplicaÃÃo da gelatina obtida da escama de tilÃpia do Nilo, (Oreochromis niloticus (Linnaeus, 1758)
title Extraction, characterization and application of gelatina obtained from nile tilapia scale, Oreochromis niloticus (Linnaeus, 1758)
spellingShingle Extraction, characterization and application of gelatina obtained from nile tilapia scale, Oreochromis niloticus (Linnaeus, 1758)
Maria Emanuella de Oliveira Martins
Oreochromis niloticus
Gelatina de escama
Revestimento
DeterioraÃÃo do pescado
TilÃpia do Nilo
Oreochromis niloticus
Scale gelatin
Coating
Fish deterioration
RECURSOS PESQUEIROS E ENGENHARIA DE PESCA
title_short Extraction, characterization and application of gelatina obtained from nile tilapia scale, Oreochromis niloticus (Linnaeus, 1758)
title_full Extraction, characterization and application of gelatina obtained from nile tilapia scale, Oreochromis niloticus (Linnaeus, 1758)
title_fullStr Extraction, characterization and application of gelatina obtained from nile tilapia scale, Oreochromis niloticus (Linnaeus, 1758)
title_full_unstemmed Extraction, characterization and application of gelatina obtained from nile tilapia scale, Oreochromis niloticus (Linnaeus, 1758)
title_sort Extraction, characterization and application of gelatina obtained from nile tilapia scale, Oreochromis niloticus (Linnaeus, 1758)
author Maria Emanuella de Oliveira Martins
author_facet Maria Emanuella de Oliveira Martins
author_role author
dc.contributor.advisor1.fl_str_mv Bartolomeu Warlene Silva de Souza
dc.contributor.advisor1ID.fl_str_mv 80964915391
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/4420376733052998
dc.contributor.referee1.fl_str_mv Andrà Luis Coelho da Silva
dc.contributor.referee1ID.fl_str_mv 625 499 953 68
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/3701975151596050
dc.contributor.referee2.fl_str_mv Antonio Augusto Martins Oliveira Soares Vicente
dc.contributor.referee2ID.fl_str_mv 00000000000
dc.contributor.authorID.fl_str_mv 01620868300
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/3625880233818214
dc.contributor.author.fl_str_mv Maria Emanuella de Oliveira Martins
contributor_str_mv Bartolomeu Warlene Silva de Souza
Andrà Luis Coelho da Silva
Antonio Augusto Martins Oliveira Soares Vicente
dc.subject.por.fl_str_mv Oreochromis niloticus
Gelatina de escama
Revestimento
DeterioraÃÃo do pescado
TilÃpia do Nilo
topic Oreochromis niloticus
Gelatina de escama
Revestimento
DeterioraÃÃo do pescado
TilÃpia do Nilo
Oreochromis niloticus
Scale gelatin
Coating
Fish deterioration
RECURSOS PESQUEIROS E ENGENHARIA DE PESCA
dc.subject.eng.fl_str_mv Oreochromis niloticus
Scale gelatin
Coating
Fish deterioration
dc.subject.cnpq.fl_str_mv RECURSOS PESQUEIROS E ENGENHARIA DE PESCA
dc.description.sponsorship.fl_txt_mv CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior
dc.description.abstract.por.fl_txt_mv Nile tilapia, Oreochromis niloticus (Linnaeus, 1758), is one of the most cultivated species in our country. The fish processing industries generate large amounts of waste. In the tilapia processing waste materials represent more than 60%. Collagen is the main protein of connective tissue and is the most abundant protein in mammals, birds and fish. A commercial use of the collagen is gelatin, obtained by partial hydrolysis of collagen. Edible coatings and films are types of protection that can be applied in a food. The proteins are among the major macromolecules found in edible films. Seafood is very susceptible to deterioration process mainly because there are some specific factors. Any skin as mechanically separated meat residues (CMS) tilapia have been used for the extraction of gelatin, as well the scale was also used for this allocation. Closing a production cycle with the full use of fish and product innovation. The objective of this work is to extract gelatin from the scales of Nile tilapia (Oreochromis niloticus) and applied as a coating on cold fish fillet to evaluate their performance as the deterioration process. For the extraction of gelatin were performed essentially five steps (demineralization, acid and alkali treatments alternately and extraction in distilled water under heating). The extracted gelatin was characterized as the chemical composition, minerals, water activity (Aw), pH, gel strength, color, extraction yield, differential scanning calorimetry (DSC), thermogravimetric (TGA), infrared spectroscopy (FTIR) and electrophoresis. We were prepared two coating solutions of gelatin (1% and 1.5%) both with 0.2% (v / v) glycerol. The steaks were subjected to spray application of coating solution, placed in plastic bags and stored in refrigerator at temperature 2.6 Â C Â 0.8 for 18 days. Physical and chemical analysis (Determination of pH, volatile nitrogenous bases (TVB-N), Determination of reactive substances tiobabitÃrico acid) and microbiological (psychrotrophic bacteria) of fillets coated every three days during the 18 days of storage . The extraction of gelatin from this residue may be a new alternative, since it presents a favorable caracterisiticas gelatin quality, mainly due to good gel strength (461.640 g); low water activity (Aw 0.461); Low moisture and ash content (15.16% and 5.39%, respectively), high protein content (86.86%); next to the white color (L =; 88.711; a = -0.295 b = 2.851) and good thermal properties for uses up to 200 Â C. The application of gelatin as coating tilapia fillet to a possible inhibition in the deterioration process not proved to be completely effective. This result can probably be attributed to initial quality of the fillet which showed initial bacterial count of 6.0 log CFU / g.
A tilÃpia do Nilo, Oreochromis niloticus (LINNAEUS,1758), à uma das espÃcies mais cultivadas no nosso paÃs. As indÃstrias de beneficiamento de pescado geram grandes quantidades de resÃduos. No beneficiamento de tilÃpias seus resÃduos representam mais de 60%. O colÃgeno à a principal proteÃna do tecido conjuntivo, sendo a proteÃna mais abundante em mamÃferos, aves e peixes. Uma utilizaÃÃo comercial do colÃgeno à a gelatina, obtida pela hidrÃlise parcial do colÃgeno. Revestimentos e filmes comestÃveis sÃo tipos de proteÃÃo que podem ser aplicadas em um alimento. As proteÃnas estÃo entre as principais macromolÃculas encontradas em filmes comestÃveis. O pescado à muito susceptÃvel ao processo de deterioraÃÃo principalmente devido hà alguns fatores prÃprios. Tanto a pele como o resÃduo de carne mecanicamente separada (CMS) de tilÃpia jà foram utilizados para a extraÃÃo de gelatina, assim a escama tambÃm foi utilizada para essa destinaÃÃo. Fechando um ciclo de produÃÃo com o aproveitamento integral do pescado e inovaÃÃo de produtos. O objetivo desse trabalho à extrair gelatina a partir das escamas de tilÃpia do Nilo (Oreochromis niloticus) e aplicar como revestimento em filà de peixe resfriado para avaliar seu desempenho quanto ao processo de deterioraÃÃo. Para a extraÃÃo da gelatina foram realizadas basicamente cinco etapas (desmineralizaÃÃo, tratamentos Ãcidos e alcalinos alternadamente e extraÃÃo em Ãgua destilada sob aquecimento). A gelatina extraÃda foi caracterizada quanto a composiÃÃo centesimal, minerais, atividade de Ãgua (Aw), pH, forÃa de gel, cor, rendimento de extraÃÃo, calorimetria diferencial de varredura (DSC), termogravimÃtrica (TGA), espectroscopia no infravermelho (FTIR) e eletroforese. Foram preparadas duas soluÃÃes de revestimento a base de gelatina (1% e 1,5%), ambas com 0,2% (v/v) de glicerol. Os filÃs foram submetidos à aplicaÃÃo da soluÃÃo de revestimento por aspersÃo, acondicionados em sacos plÃsticos e armazenados em refrigerador a temperatura 2,6ÂC  0,8 durante 18 dias. Foram realizadas anÃlises fÃsico-quÃmicas (DeterminaÃÃo do pH, Bases nitrogenadas volÃteis totais (BVT-N), DeterminaÃÃo de substÃncias reativas ao Ãcido tiobabitÃrico) e microbiolÃgicas (bactÃrias psicrotrÃficas) dos filÃs revestido a cada trÃs dias durante o perÃodo de 18 dias de armazenamento. A extraÃÃo de gelatina a partir desse resÃduo pode ser uma nova alternativa, jà que a mesma apresenta caracterisiticas favorÃveis a uma gelatina de boa qualidade, principalmente devido a boa forÃa de gel (461,640 g); baixa atividade de Ãgua (Aw 0,461); Baixos teores de umidade e cinzas (15,16% e 5,39%, respectivamente), alto teor de proteÃnas (86,86%); cor prÃxima ao branco (L =;88,711; a= -0,295; b= 2,851) e boas propriedades tÃrmicas para usos atà 200ÂC. A aplicaÃÃo da gelatina como revestimento em filà de tilÃpia para uma possÃvel inibiÃÃo no processo de deterioraÃÃo nÃo mostrou-se completamente efetiva. Esse resultado provavelmente pode-se atribuir a qualidade inicial do filà que apresentou contagem bacteriana inicial de 6,0 log UFC/g.
description Nile tilapia, Oreochromis niloticus (Linnaeus, 1758), is one of the most cultivated species in our country. The fish processing industries generate large amounts of waste. In the tilapia processing waste materials represent more than 60%. Collagen is the main protein of connective tissue and is the most abundant protein in mammals, birds and fish. A commercial use of the collagen is gelatin, obtained by partial hydrolysis of collagen. Edible coatings and films are types of protection that can be applied in a food. The proteins are among the major macromolecules found in edible films. Seafood is very susceptible to deterioration process mainly because there are some specific factors. Any skin as mechanically separated meat residues (CMS) tilapia have been used for the extraction of gelatin, as well the scale was also used for this allocation. Closing a production cycle with the full use of fish and product innovation. The objective of this work is to extract gelatin from the scales of Nile tilapia (Oreochromis niloticus) and applied as a coating on cold fish fillet to evaluate their performance as the deterioration process. For the extraction of gelatin were performed essentially five steps (demineralization, acid and alkali treatments alternately and extraction in distilled water under heating). The extracted gelatin was characterized as the chemical composition, minerals, water activity (Aw), pH, gel strength, color, extraction yield, differential scanning calorimetry (DSC), thermogravimetric (TGA), infrared spectroscopy (FTIR) and electrophoresis. We were prepared two coating solutions of gelatin (1% and 1.5%) both with 0.2% (v / v) glycerol. The steaks were subjected to spray application of coating solution, placed in plastic bags and stored in refrigerator at temperature 2.6 Â C Â 0.8 for 18 days. Physical and chemical analysis (Determination of pH, volatile nitrogenous bases (TVB-N), Determination of reactive substances tiobabitÃrico acid) and microbiological (psychrotrophic bacteria) of fillets coated every three days during the 18 days of storage . The extraction of gelatin from this residue may be a new alternative, since it presents a favorable caracterisiticas gelatin quality, mainly due to good gel strength (461.640 g); low water activity (Aw 0.461); Low moisture and ash content (15.16% and 5.39%, respectively), high protein content (86.86%); next to the white color (L =; 88.711; a = -0.295 b = 2.851) and good thermal properties for uses up to 200 Â C. The application of gelatin as coating tilapia fillet to a possible inhibition in the deterioration process not proved to be completely effective. This result can probably be attributed to initial quality of the fillet which showed initial bacterial count of 6.0 log CFU / g.
publishDate 2015
dc.date.issued.fl_str_mv 2015-05-08
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
status_str publishedVersion
format masterThesis
dc.identifier.uri.fl_str_mv http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14325
url http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14325
dc.language.iso.fl_str_mv por
language por
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 Universidade Federal do CearÃ
dc.publisher.program.fl_str_mv Programa de PÃs-GraduaÃÃo em Engenharia de Pesca
dc.publisher.initials.fl_str_mv UFC
dc.publisher.country.fl_str_mv BR
publisher.none.fl_str_mv Universidade Federal do CearÃ
dc.source.none.fl_str_mv reponame:Biblioteca Digital de Teses e Dissertações da UFC
instname:Universidade Federal do Ceará
instacron:UFC
reponame_str Biblioteca Digital de Teses e Dissertações da UFC
collection Biblioteca Digital de Teses e Dissertações da UFC
instname_str Universidade Federal do Ceará
instacron_str UFC
institution UFC
repository.name.fl_str_mv -
repository.mail.fl_str_mv mail@mail.com
_version_ 1643295204620369920