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

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dc.contributor.author Machado, Thais Moron
dc.contributor.author Neiva, Cristiane Rodrigues Pinheiro
dc.contributor.author Noffri, Rafaela Isadora de
dc.contributor.author Casarini, Luiz Miguel
dc.contributor.author Quinones, Eliane Marta
dc.contributor.author Cunha, Michele Granato
dc.contributor.author Venturini, Anna Cecilia [UNIFESP]
dc.date.accessioned 2018-06-15T14:04:30Z
dc.date.available 2018-06-15T14:04:30Z
dc.date.issued 2014-01-01
dc.identifier ftp://ftp.sp.gov.br/ftppesca/40_4-617-627.pdf
dc.identifier.citation Boletim Do Instituto De Pesca. Sao Paulo: Inst Pesca, v. 40, n. 4, p. 617-627, 2014.
dc.identifier.issn 0046-9939
dc.identifier.uri http://repositorio.unifesp.br/11600/42865
dc.description.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. en
dc.format.extent 617-627
dc.language.iso por
dc.publisher Inst Pesca
dc.relation.ispartof Boletim Do Instituto De Pesca
dc.rights Acesso aberto
dc.subject fish by-products en
dc.subject sensory evaluation en
dc.subject texture en
dc.subject aggregate value en
dc.title Utilização da enzima transglutaminase em medalhões de aparas e CMS de espinhaço de tilápia pt
dc.title.alternative Utilization of transglutaminase in medallions from parings and minced fish of spine of tilapia en
dc.type Artigo
dc.contributor.institution APTA SAA
dc.contributor.institution Univ Metropolitana Santos UNIMES
dc.contributor.institution Universidade Federal de São Paulo (UNIFESP)
dc.description.affiliation APTA SAA, Inst Pesca, BR-11030906 Santos, SP, Brazil
dc.description.affiliation Univ Metropolitana Santos UNIMES, Fac Engn Alimentos, BR-11015470 Santos, SP, Brazil
dc.description.affiliation Univ Fed Sao Paulo UNIFESP, BR-09972270 Diadema, SP, Brazil
dc.description.affiliationUnifesp Univ Fed Sao Paulo UNIFESP, BR-09972270 Diadema, SP, Brazil
dc.description.source Web of Science
dc.identifier.wos WOS:000349327400012



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