Use of tilápia fillet residues in pâté with the addition of oregano essential oil

Detalhes bibliográficos
Autor(a) principal: Matiucci, Marcos Antônio
Data de Publicação: 2021
Outros Autores: Santos, Iza Catarini dos, Oliveira, Gislaine Gonçalves, Araújo, Elder dos Santos, Corrêa, Stefane Santos, Ribeiro, Ricardo Pereira, Souza, Maria Luiza Rodrigues de, Feihrmann, Andresa Carla
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/13059
Resumo: Four pâté formulations were developed using the tilapia fillet residue with the addition of oregano oil: control without oil addition; 0.03%; 0.06% and 0.09% oil. Analyzes of centesimal composition, pH, aw, color and lipid oxidation (TBARS) were performed. All samples were in accordance with Brazilian legislation for physical-chemical standards and showed a decrease in pH during the storage period under refrigeration. There was no significant difference in the L* and the values ​​of a* showed a decrease during storage. Regarding lipid oxidation, the sample 0.09% was similar to the control. In this sense, it is concluded that the production of pâté with the addition of oregano oil may be an alternative for the use of the waste from the tilapia processing industry.
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spelling Use of tilápia fillet residues in pâté with the addition of oregano essential oilUtilización de residuos de filete de tilapia em la producción de paté com la adición de aceite esencial de oréganoAproveitamento de resíduos da filetagem de tilápia na produção de patê com adição de óleo essencial de oréganoÓleo essencialTilápiaCo-produtoPatê.Aceite esencialTilapiaCoproductoPaté.Essential oilTilapiaCo-productPâté.Four pâté formulations were developed using the tilapia fillet residue with the addition of oregano oil: control without oil addition; 0.03%; 0.06% and 0.09% oil. Analyzes of centesimal composition, pH, aw, color and lipid oxidation (TBARS) were performed. All samples were in accordance with Brazilian legislation for physical-chemical standards and showed a decrease in pH during the storage period under refrigeration. There was no significant difference in the L* and the values ​​of a* showed a decrease during storage. Regarding lipid oxidation, the sample 0.09% was similar to the control. In this sense, it is concluded that the production of pâté with the addition of oregano oil may be an alternative for the use of the waste from the tilapia processing industry.Se desarrollaron cuatro formulaciones de paté utilizando el residuo de filete de tilapia con la adición de aceite de orégano: control sin adición de aceite; 0,03%; 0,06% y 0,09% de aceite. Se realizaron análisis de composición centesimal, pH, aw, color y oxidación de lípidos (TBARS). Todas las muestras estuvieron dentro de los estándares físico-químicos estipulados por la legislación brasileña y mostraron una disminución del pH durante el período de almacenamiento de 90 días en refrigeración. No hubo diferencia significativa en el parámetro L * y los valores de a * mostraron una disminución durante el almacenamiento. En cuanto a la oxidación de lípidos, la muestra al 0.09% fue similar al control. En este sentido, se concluye que la producción de paté con la adición de aceite de orégano puede ser una alternativa para el aprovechamiento de los desechos de la industria procesadora de tilapia.Foram desenvolvidas 4 formulações de patê utilizando o resíduo da filetagem de tilápia com adição de óleo de orégano: controle sem adição de óleo; 0,03%; 0,06% e 0,09% de óleo. Realizou-se análises de composição centesimal, pH, aw, cor e oxidação lipídica (TBARS). Todas as amostras estavam dentro dos padrões físico-químicos estipulados pela legislação brasileira e apresentaram diminuição do pH durante o período de armazenamento de 90 dias sob refrigeração. Não houve diferença significativa no parâmetro L* e os valores de a* apresentaram uma diminuição durante o armazenamento. Em relação a oxidação lipídica a amostra 0,09% foi semelhante ao controle. Nesse sentido, conclui-se que a produção de patê com adição de óleo de orégano pode ser uma alternativa para o uso do resíduo da indústria de beneficiamento de tilápia.Research, Society and Development2021-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1305910.33448/rsd-v10i2.13059Research, Society and Development; Vol. 10 No. 2; e59510213059Research, Society and Development; Vol. 10 Núm. 2; e59510213059Research, Society and Development; v. 10 n. 2; e595102130592525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/13059/11646Copyright (c) 2021 Marcos Antônio Matiucci; Iza Catarini dos Santos; Gislaine Gonçalves Oliveira; Elder dos Santos Araújo; Stefane Santos Corrêa; Ricardo Pereira Ribeiro; Maria Luiza Rodrigues de Souza; Andresa Carla Feihrmannhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMatiucci, Marcos AntônioSantos, Iza Catarini dos Oliveira, Gislaine Gonçalves Araújo, Elder dos SantosCorrêa, Stefane SantosRibeiro, Ricardo Pereira Souza, Maria Luiza Rodrigues de Feihrmann, Andresa Carla2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/13059Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:28.234316Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Use of tilápia fillet residues in pâté with the addition of oregano essential oil
Utilización de residuos de filete de tilapia em la producción de paté com la adición de aceite esencial de orégano
Aproveitamento de resíduos da filetagem de tilápia na produção de patê com adição de óleo essencial de orégano
title Use of tilápia fillet residues in pâté with the addition of oregano essential oil
spellingShingle Use of tilápia fillet residues in pâté with the addition of oregano essential oil
Matiucci, Marcos Antônio
Óleo essencial
Tilápia
Co-produto
Patê.
Aceite esencial
Tilapia
Coproducto
Paté.
Essential oil
Tilapia
Co-product
Pâté.
title_short Use of tilápia fillet residues in pâté with the addition of oregano essential oil
title_full Use of tilápia fillet residues in pâté with the addition of oregano essential oil
title_fullStr Use of tilápia fillet residues in pâté with the addition of oregano essential oil
title_full_unstemmed Use of tilápia fillet residues in pâté with the addition of oregano essential oil
title_sort Use of tilápia fillet residues in pâté with the addition of oregano essential oil
author Matiucci, Marcos Antônio
author_facet Matiucci, Marcos Antônio
Santos, Iza Catarini dos
Oliveira, Gislaine Gonçalves
Araújo, Elder dos Santos
Corrêa, Stefane Santos
Ribeiro, Ricardo Pereira
Souza, Maria Luiza Rodrigues de
Feihrmann, Andresa Carla
author_role author
author2 Santos, Iza Catarini dos
Oliveira, Gislaine Gonçalves
Araújo, Elder dos Santos
Corrêa, Stefane Santos
Ribeiro, Ricardo Pereira
Souza, Maria Luiza Rodrigues de
Feihrmann, Andresa Carla
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Matiucci, Marcos Antônio
Santos, Iza Catarini dos
Oliveira, Gislaine Gonçalves
Araújo, Elder dos Santos
Corrêa, Stefane Santos
Ribeiro, Ricardo Pereira
Souza, Maria Luiza Rodrigues de
Feihrmann, Andresa Carla
dc.subject.por.fl_str_mv Óleo essencial
Tilápia
Co-produto
Patê.
Aceite esencial
Tilapia
Coproducto
Paté.
Essential oil
Tilapia
Co-product
Pâté.
topic Óleo essencial
Tilápia
Co-produto
Patê.
Aceite esencial
Tilapia
Coproducto
Paté.
Essential oil
Tilapia
Co-product
Pâté.
description Four pâté formulations were developed using the tilapia fillet residue with the addition of oregano oil: control without oil addition; 0.03%; 0.06% and 0.09% oil. Analyzes of centesimal composition, pH, aw, color and lipid oxidation (TBARS) were performed. All samples were in accordance with Brazilian legislation for physical-chemical standards and showed a decrease in pH during the storage period under refrigeration. There was no significant difference in the L* and the values ​​of a* showed a decrease during storage. Regarding lipid oxidation, the sample 0.09% was similar to the control. In this sense, it is concluded that the production of pâté with the addition of oregano oil may be an alternative for the use of the waste from the tilapia processing industry.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/13059
10.33448/rsd-v10i2.13059
url https://rsdjournal.org/index.php/rsd/article/view/13059
identifier_str_mv 10.33448/rsd-v10i2.13059
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/13059/11646
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 2; e59510213059
Research, Society and Development; Vol. 10 Núm. 2; e59510213059
Research, Society and Development; v. 10 n. 2; e59510213059
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052832380092416

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