Utilização da enzima transglutaminase em medalhões de aparas e CMS de espinhaço de tilápia

• Autor(a) principal: Machado, Thais Moron
• Data de Publicação: 2014
• Outros Autores: Neiva, Cristiane Rodrigues Pinheiro, Noffri, Rafaela Isadora de, Casarini, Luiz Miguel, Quinones, Eliane Marta, Cunha, Michele Granato, Venturini, Anna Cecilia [UNIFESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNIFESP
• Texto Completo: http://repositorio.unifesp.br/11600/42865
• topic: fish by-products; sensory evaluation; texture; aggregate value

The use of by-products generated in the filleting of fish constitutes a promising alternative for developing new products. The aim of this study was develop the product tilapia medallion using parings and minced fish of spine of tilapia associated with the enzyme transglutaminase, analyzing instrumentally the texture and identify the best formulation evaluated sensorially. Were tested formulations containing different percentages of parings and minced fish of spine of tilapia, and preliminary sensory tests selected two of the four initial formulations, the products B (40% parings + 60% minced fish) and C (60% parings + 40% minced fish). The products B e C were subjected to physico-chemical, microbiological and sensory analysis. The products presented high levels of fat and ash, because the parings from the ventral parts of the fish are rich in fat and additives used in formulations, respectively. The C product had more tender texture that the product B, probably due to the higher concentration of parings from the ventral parts used in its formulation. The sensory analysis to acceptance not detected significant difference between the formulations.