Utilização da enzima transglutaminase em medalhões de aparas e CMS de espinhaço de tilápia
Machado, Thais Moron
Neiva, Cristiane Rodrigues Pinheiro
Noffri, Rafaela Isadora de
Casarini, Luiz Miguel
Quinones, Eliane Marta
Cunha, Michele Granato
Venturini, Anna Cecilia [UNIFESP]
Is part ofBoletim Do Instituto De Pesca
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Alternative TitleUtilization of transglutaminase in medallions from parings and minced fish of spine of tilapia
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.
CitationBoletim Do Instituto De Pesca. Sao Paulo: Inst Pesca, v. 40, n. 4, p. 617-627, 2014.
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