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

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

Alternative title Utilization of transglutaminase in medallions from parings and minced fish of spine of tilapia
Author Machado, Thais Moron Google Scholar
Neiva, Cristiane Rodrigues Pinheiro Google Scholar
Noffri, Rafaela Isadora de Google Scholar
Casarini, Luiz Miguel Google Scholar
Quinones, Eliane Marta Google Scholar
Cunha, Michele Granato Google Scholar
Venturini, Anna Cecilia Autor UNIFESP Google Scholar
Institution APTA SAA
Univ Metropolitana Santos UNIMES
Universidade Federal de São Paulo (UNIFESP)
Abstract 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.
Keywords fish by-products
sensory evaluation
texture
aggregate value
Language Portuguese
Date 2014-01-01
Published in Boletim Do Instituto De Pesca. Sao Paulo: Inst Pesca, v. 40, n. 4, p. 617-627, 2014.
ISSN 0046-9939 (Sherpa/Romeo, impact factor)
Publisher Inst Pesca
Extent 617-627
Origin ftp://ftp.sp.gov.br/ftppesca/40_4-617-627.pdf
Access rights Open access Open Access
Type Article
Web of Science ID WOS:000349327400012
URI http://repositorio.unifesp.br/11600/42865

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