Washings and cryoprotectants for the production of Tilapia Surimi
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1678-457x.18716 http://hdl.handle.net/11449/179232 |
Resumo: | This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and the variables analyzed were proximate composition, non-nitrogen protein (NNP) removal, texture, color and yield. The protein and moisture contents of the surimi were influenced neither by washings nor by cryoprotectants, while the ash content was higher when NaCl + saccharose were used as the cryoprotectants and the yield was higher when only distilled water was used for the washings. Combining distilled water for the washings and NaCl + saccharose as the cryoprotectants provided the highest lipid and NNP removals. The different treatments produced surimi gels with similar colors and texture. |
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Repositório Institucional da UNESP |
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Washings and cryoprotectants for the production of Tilapia SurimiColorFishProteinsTextureThis research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and the variables analyzed were proximate composition, non-nitrogen protein (NNP) removal, texture, color and yield. The protein and moisture contents of the surimi were influenced neither by washings nor by cryoprotectants, while the ash content was higher when NaCl + saccharose were used as the cryoprotectants and the yield was higher when only distilled water was used for the washings. Combining distilled water for the washings and NaCl + saccharose as the cryoprotectants provided the highest lipid and NNP removals. The different treatments produced surimi gels with similar colors and texture.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Departamento de Apoio Produção e Saúde Animal Faculdade de Medicina Veterinária Universidade Estadual Paulista – UNESPInstituto Federal do Amazonas – IFAM, Campus Manaus-Zona LesteDepartamento de Apoio Produção e Saúde Animal Faculdade de Medicina Veterinária Universidade Estadual Paulista – UNESPUniversidade Estadual Paulista (Unesp)Instituto Federal do Amazonas – IFAMde Oliveira, Dayse Lícia [UNESP]Grassi, Thiago Luís Magnani [UNESP]Santo, Edson Francisco Do EspiritoCavazzana, Jefferson Felipe [UNESP]Marcos, Marcelo Tacconi De Siqueira [UNESP]Ponsano, Elisa Helena Giglio [UNESP]2018-12-11T17:34:19Z2018-12-11T17:34:19Z2017-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article432-436application/pdfhttp://dx.doi.org/10.1590/1678-457x.18716Food Science and Technology, v. 37, n. 3, p. 432-436, 2017.1678-457Xhttp://hdl.handle.net/11449/17923210.1590/1678-457x.18716S0101-206120170003004322-s2.0-85029922822S0101-20612017000300432.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2023-12-17T06:19:36Zoai:repositorio.unesp.br:11449/179232Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-12-17T06:19:36Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Washings and cryoprotectants for the production of Tilapia Surimi |
title |
Washings and cryoprotectants for the production of Tilapia Surimi |
spellingShingle |
Washings and cryoprotectants for the production of Tilapia Surimi de Oliveira, Dayse Lícia [UNESP] Color Fish Proteins Texture |
title_short |
Washings and cryoprotectants for the production of Tilapia Surimi |
title_full |
Washings and cryoprotectants for the production of Tilapia Surimi |
title_fullStr |
Washings and cryoprotectants for the production of Tilapia Surimi |
title_full_unstemmed |
Washings and cryoprotectants for the production of Tilapia Surimi |
title_sort |
Washings and cryoprotectants for the production of Tilapia Surimi |
author |
de Oliveira, Dayse Lícia [UNESP] |
author_facet |
de Oliveira, Dayse Lícia [UNESP] Grassi, Thiago Luís Magnani [UNESP] Santo, Edson Francisco Do Espirito Cavazzana, Jefferson Felipe [UNESP] Marcos, Marcelo Tacconi De Siqueira [UNESP] Ponsano, Elisa Helena Giglio [UNESP] |
author_role |
author |
author2 |
Grassi, Thiago Luís Magnani [UNESP] Santo, Edson Francisco Do Espirito Cavazzana, Jefferson Felipe [UNESP] Marcos, Marcelo Tacconi De Siqueira [UNESP] Ponsano, Elisa Helena Giglio [UNESP] |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Instituto Federal do Amazonas – IFAM |
dc.contributor.author.fl_str_mv |
de Oliveira, Dayse Lícia [UNESP] Grassi, Thiago Luís Magnani [UNESP] Santo, Edson Francisco Do Espirito Cavazzana, Jefferson Felipe [UNESP] Marcos, Marcelo Tacconi De Siqueira [UNESP] Ponsano, Elisa Helena Giglio [UNESP] |
dc.subject.por.fl_str_mv |
Color Fish Proteins Texture |
topic |
Color Fish Proteins Texture |
description |
This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and the variables analyzed were proximate composition, non-nitrogen protein (NNP) removal, texture, color and yield. The protein and moisture contents of the surimi were influenced neither by washings nor by cryoprotectants, while the ash content was higher when NaCl + saccharose were used as the cryoprotectants and the yield was higher when only distilled water was used for the washings. Combining distilled water for the washings and NaCl + saccharose as the cryoprotectants provided the highest lipid and NNP removals. The different treatments produced surimi gels with similar colors and texture. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07-01 2018-12-11T17:34:19Z 2018-12-11T17:34:19Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/1678-457x.18716 Food Science and Technology, v. 37, n. 3, p. 432-436, 2017. 1678-457X http://hdl.handle.net/11449/179232 10.1590/1678-457x.18716 S0101-20612017000300432 2-s2.0-85029922822 S0101-20612017000300432.pdf |
url |
http://dx.doi.org/10.1590/1678-457x.18716 http://hdl.handle.net/11449/179232 |
identifier_str_mv |
Food Science and Technology, v. 37, n. 3, p. 432-436, 2017. 1678-457X 10.1590/1678-457x.18716 S0101-20612017000300432 2-s2.0-85029922822 S0101-20612017000300432.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
432-436 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965315757506560 |