Elaboração e caracterização de “isinglass” de bexigas natatórias de peixes
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | http://ri.ufs.br/jspui/handle/riufs/16626 |
Resumo: | Isinglass is a gelatin derived from tropical fish swim bladders which is readily soluble in organic acids and has been used to clarify beverages. The present work was aimed at obtaining isinglasses from swim bladders of fish, white hake (Cynoscion leiarchus) and Catfish (Catfish catfish), make tax-chemical characterization (composition) and physical (weight, yield and color) of bladders and isinglasses and assess the rheological properties of isinglasses (gel strength and viscosity). The bladders were weighed, washed, immersed in 0.8 M NaCl for 10 minutes, washed again, cut and subjected to two treatments for each species. Bladders Catfish: T1BA) immersion in a solution of 0.5 M acetic acid and T2BV) Immersion in commercial alcohol vinegar, both at a ratio of 1:30 (g / ml). Bladders hake: T1PA) immersion in a solution of 0.5 M acetic acid T2PV) Immersion in commercial alcohol vinegar, both at a ratio of 1:50 (g / ml). For extraction of collagen, the bladders were immersed in these solutions and kept at 4 ° C for two days. Subsequently the material was filtered, thereby obtaining a collagen solution, which was heated for 2 hours at 55 ° C, was placed in plastic trays and cooled to gases, 55 ° C for formation of gelatin films. The yields were isinglasses 24.55% (T1BA), 24, 05% (T2BV), 39.26% (T1PA) and 34.90% (T2PV). Significant differences were observed only in treatments of White Hake. The protein contents of isinglasses ranged from 81.99% (T2BV) to 82.98% (T1PA) difference was observed for the treatments of white hake. The pH in all treatments were considered acids when compared with the literature, due to the extraction method. The isinglasses treatment with vinegar had lower values Bloom (T2BV - 68.07 and T2PV gf - gf 78.30) while the other showed average Bloom (T1BA - gf and T1PA 140.47 - 151.22 gf). The treatment of bladders with acetic acid showed a higher melting temperature, thus indicating a higher-quality gelatin, which was also observed for gel strength. The isinglasses T1BA, T2BV T2PV and showed lower viscosity than T1PA and all the samples before or gelation temperature of 10 ° C (gelling temperature). |
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Maia, Leina Maria HerculanoNunes, Maria Lúcia2022-10-13T21:28:18Z2022-10-13T21:28:18Z2012-04-02MAIA, Leina Maria Herculano. Elaboração e caracterização de “isinglass” de bexigas natatórias de peixes. 2012. 65 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2012.http://ri.ufs.br/jspui/handle/riufs/16626Isinglass is a gelatin derived from tropical fish swim bladders which is readily soluble in organic acids and has been used to clarify beverages. The present work was aimed at obtaining isinglasses from swim bladders of fish, white hake (Cynoscion leiarchus) and Catfish (Catfish catfish), make tax-chemical characterization (composition) and physical (weight, yield and color) of bladders and isinglasses and assess the rheological properties of isinglasses (gel strength and viscosity). The bladders were weighed, washed, immersed in 0.8 M NaCl for 10 minutes, washed again, cut and subjected to two treatments for each species. Bladders Catfish: T1BA) immersion in a solution of 0.5 M acetic acid and T2BV) Immersion in commercial alcohol vinegar, both at a ratio of 1:30 (g / ml). Bladders hake: T1PA) immersion in a solution of 0.5 M acetic acid T2PV) Immersion in commercial alcohol vinegar, both at a ratio of 1:50 (g / ml). For extraction of collagen, the bladders were immersed in these solutions and kept at 4 ° C for two days. Subsequently the material was filtered, thereby obtaining a collagen solution, which was heated for 2 hours at 55 ° C, was placed in plastic trays and cooled to gases, 55 ° C for formation of gelatin films. The yields were isinglasses 24.55% (T1BA), 24, 05% (T2BV), 39.26% (T1PA) and 34.90% (T2PV). Significant differences were observed only in treatments of White Hake. The protein contents of isinglasses ranged from 81.99% (T2BV) to 82.98% (T1PA) difference was observed for the treatments of white hake. The pH in all treatments were considered acids when compared with the literature, due to the extraction method. The isinglasses treatment with vinegar had lower values Bloom (T2BV - 68.07 and T2PV gf - gf 78.30) while the other showed average Bloom (T1BA - gf and T1PA 140.47 - 151.22 gf). The treatment of bladders with acetic acid showed a higher melting temperature, thus indicating a higher-quality gelatin, which was also observed for gel strength. The isinglasses T1BA, T2BV T2PV and showed lower viscosity than T1PA and all the samples before or gelation temperature of 10 ° C (gelling temperature).“Isinglass” é uma gelatina derivada de bexigas natatórias de peixes tropicais que é facilmente solúvel em ácidos orgânicos e tem sido usada para clarificar bebidas alcoólicas. O presente trabalho objetivou obter ‘isinglasses” a partir de bexigas natatórias dos peixes Pescada-branca (Cynoscion leiarchus) e Bagre (Bagre bagre), realizar caracterização fisco-química (composição centesimal) e física (peso, rendimento e cor) das bexigas e dos “isinglasses” e avaliar as propriedades reológica dos “isinglasses” (força de gel e viscosidade). As bexigas foram pesadas, lavadas, imersas em solução de 0,8M de NaCl por 10 minutos, lavadas novamente, cortadas e submetidas a dois tratamentos para cada espécie. Bexigas de Bagre: T1BA) Imersão em solução de ácido acético 0,5M e T2BV) Imersão em vinagre de álcool comercial, ambas na proporção de 1:30 (g/mL). Bexigas de Pescada Branca: T1PA) Imersão em solução de ácido acético 0,5M T2PV) Imersão em vinagre de álcool comercial, ambas na proporção de 1:50 (g/mL). Para extração do colágeno, as bexigas foram imersas nestas soluções e mantidas a 4ºC, por dois dias. Posteriormente, o material foi filtrado, obtendo-se assim uma solução de colágeno, a qual foi aquecida por 2 horas à 55ºC, foi colocada em bandejas plásticas e levadas a estufa, 55ºC, para formação de filmes de gelatina. Os rendimentos dos isinglasses foram de 24,55% (T1BA), 24, 05% (T2BV), 39,26% (T1PA) e 34,90% (T2PV). Houve diferença significativa somente nos tratamentos da Pescada Branca. Os teores de proteína dos “isinglasses” variaram de 81,99% (T2BV) a 82,98% (T1PA) sendo observada diferença significativa para os tratamentos da Pescada Branca. Os valores de pH em todos os tratamentos foram considerados ácidos quando comparados com os da literatura, em decorrência do método de extração. Os isinglasses dos tratamentos com vinagre apresentaram baixos valores de Bloom (T2BV – 68,07 gf e T2PV – 78,30 gf) enquanto os demais apresentaram médio Bloom (T1BA – 140,47 gf e T1PA – 151,22 gf). O tratamento das bexigas com ácido acético apresentou maior temperatura de fusão, indicando assim uma gelatina de melhor qualidade, o que também foi observado quanto à força de gel. Os isinglasses T1BA, T2BV e T2PV apresentaram viscosidade menor do que T1PA e todas as amostras gelificaram antes ou na temperatura de 10°C, considerada adequada para a gelatina.Fundação de Apoio a Pesquisa e à Inovação Tecnológica do Estado de Sergipe - FAPITEC/SESão CristóvãoporTecnologia de alimentosGelatina de peixeExtração ácidaGelatina de peixeCaracterização reológicaAcid extractionFish gelatinRheological characterizationCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSElaboração e caracterização de “isinglass” de bexigas natatórias de peixesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16626/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALLEINA_MARIA_HERCULANO_MAIA.pdfLEINA_MARIA_HERCULANO_MAIA.pdfapplication/pdf2745354https://ri.ufs.br/jspui/bitstream/riufs/16626/2/LEINA_MARIA_HERCULANO_MAIA.pdfb242e1c9f900bd2db5871064cf39c856MD52TEXTLEINA_MARIA_HERCULANO_MAIA.pdf.txtLEINA_MARIA_HERCULANO_MAIA.pdf.txtExtracted texttext/plain120050https://ri.ufs.br/jspui/bitstream/riufs/16626/3/LEINA_MARIA_HERCULANO_MAIA.pdf.txt8c76baa3e5ef11490cb1dc5c349107dbMD53THUMBNAILLEINA_MARIA_HERCULANO_MAIA.pdf.jpgLEINA_MARIA_HERCULANO_MAIA.pdf.jpgGenerated Thumbnailimage/jpeg1232https://ri.ufs.br/jspui/bitstream/riufs/16626/4/LEINA_MARIA_HERCULANO_MAIA.pdf.jpg1cb3cd7316444ceb3f092d5bbe9f6539MD54riufs/166262022-10-13 18:28:18.314oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-10-13T21:28:18Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Elaboração e caracterização de “isinglass” de bexigas natatórias de peixes |
title |
Elaboração e caracterização de “isinglass” de bexigas natatórias de peixes |
spellingShingle |
Elaboração e caracterização de “isinglass” de bexigas natatórias de peixes Maia, Leina Maria Herculano Tecnologia de alimentos Gelatina de peixe Extração ácida Gelatina de peixe Caracterização reológica Acid extraction Fish gelatin Rheological characterization CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Elaboração e caracterização de “isinglass” de bexigas natatórias de peixes |
title_full |
Elaboração e caracterização de “isinglass” de bexigas natatórias de peixes |
title_fullStr |
Elaboração e caracterização de “isinglass” de bexigas natatórias de peixes |
title_full_unstemmed |
Elaboração e caracterização de “isinglass” de bexigas natatórias de peixes |
title_sort |
Elaboração e caracterização de “isinglass” de bexigas natatórias de peixes |
author |
Maia, Leina Maria Herculano |
author_facet |
Maia, Leina Maria Herculano |
author_role |
author |
dc.contributor.author.fl_str_mv |
Maia, Leina Maria Herculano |
dc.contributor.advisor1.fl_str_mv |
Nunes, Maria Lúcia |
contributor_str_mv |
Nunes, Maria Lúcia |
dc.subject.por.fl_str_mv |
Tecnologia de alimentos Gelatina de peixe Extração ácida Gelatina de peixe Caracterização reológica |
topic |
Tecnologia de alimentos Gelatina de peixe Extração ácida Gelatina de peixe Caracterização reológica Acid extraction Fish gelatin Rheological characterization CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Acid extraction Fish gelatin Rheological characterization |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Isinglass is a gelatin derived from tropical fish swim bladders which is readily soluble in organic acids and has been used to clarify beverages. The present work was aimed at obtaining isinglasses from swim bladders of fish, white hake (Cynoscion leiarchus) and Catfish (Catfish catfish), make tax-chemical characterization (composition) and physical (weight, yield and color) of bladders and isinglasses and assess the rheological properties of isinglasses (gel strength and viscosity). The bladders were weighed, washed, immersed in 0.8 M NaCl for 10 minutes, washed again, cut and subjected to two treatments for each species. Bladders Catfish: T1BA) immersion in a solution of 0.5 M acetic acid and T2BV) Immersion in commercial alcohol vinegar, both at a ratio of 1:30 (g / ml). Bladders hake: T1PA) immersion in a solution of 0.5 M acetic acid T2PV) Immersion in commercial alcohol vinegar, both at a ratio of 1:50 (g / ml). For extraction of collagen, the bladders were immersed in these solutions and kept at 4 ° C for two days. Subsequently the material was filtered, thereby obtaining a collagen solution, which was heated for 2 hours at 55 ° C, was placed in plastic trays and cooled to gases, 55 ° C for formation of gelatin films. The yields were isinglasses 24.55% (T1BA), 24, 05% (T2BV), 39.26% (T1PA) and 34.90% (T2PV). Significant differences were observed only in treatments of White Hake. The protein contents of isinglasses ranged from 81.99% (T2BV) to 82.98% (T1PA) difference was observed for the treatments of white hake. The pH in all treatments were considered acids when compared with the literature, due to the extraction method. The isinglasses treatment with vinegar had lower values Bloom (T2BV - 68.07 and T2PV gf - gf 78.30) while the other showed average Bloom (T1BA - gf and T1PA 140.47 - 151.22 gf). The treatment of bladders with acetic acid showed a higher melting temperature, thus indicating a higher-quality gelatin, which was also observed for gel strength. The isinglasses T1BA, T2BV T2PV and showed lower viscosity than T1PA and all the samples before or gelation temperature of 10 ° C (gelling temperature). |
publishDate |
2012 |
dc.date.issued.fl_str_mv |
2012-04-02 |
dc.date.accessioned.fl_str_mv |
2022-10-13T21:28:18Z |
dc.date.available.fl_str_mv |
2022-10-13T21:28:18Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
MAIA, Leina Maria Herculano. Elaboração e caracterização de “isinglass” de bexigas natatórias de peixes. 2012. 65 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2012. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/16626 |
identifier_str_mv |
MAIA, Leina Maria Herculano. Elaboração e caracterização de “isinglass” de bexigas natatórias de peixes. 2012. 65 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2012. |
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http://ri.ufs.br/jspui/handle/riufs/16626 |
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Universidade Federal de Sergipe |
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