In this work, chicken and fish peptides were obtained using the proteolytic enzymes α-Chymotrypsin and Flavourzyme. The muscle was hydrolyzed for 4 h, and the resulting peptides were evaluated. Hydrolysates were produced from Argentine croaker (Umbrina canosai) with a degree of hydrolysis (DH) of 25.9 and 27.6% and from chicken (Gallus domesticus) with DH of 17.8 and 20.6% for Flavourzyme and α-Chymotrypsin, respectively. Membrane ultrafiltration was used to separate fish and chicken hydrolysates from Flavourzyme and α-Chymotrypsin based on molecular weight cutoff of >1,000, <1,000 and >500, and <500 Da, to produce fractions (F1,000, F1,000-500, and F500) with antioxidant activity. Fish hydrolysates produced with Flavourzyme (FHF) and α-Chymotrypsin showed 60.8 and 50.9% of peptides with a molecular weight of <3 kDa in its composition, respectively. To chicken hydrolysates produced with Flavourzyme and α-Chymotrypsin (CHC) was observed 83 and 92.4% of peptides with a molecular weight of <3 kDa. The fraction that showed, in general, higher antioxidant potential was F1,000 from FHF. When added 40 mg/mL of FHF and CHC, 93 and 80% of lipid oxidation in ground beef homogenates was inhibited, respectively. The composition of amino acids indicated higher amino acids hydrophobic content and amino acids containing sulfuric residues for FHF, which showed antioxidant potential.
.br *A quem a correspondência deve ser enviada ResumoEste trabalho teve como objetivos elaborar pães enriquecidos com proteína de pescado para aumentar o conteúdo deste nutriente no produto e avaliar estes pães sensorial, tecnológica e físico-quimicamente. A proteína de pescado foi obtida a partir de cabrinha (Prionotus punctatus), espécie de baixo valor comercial. Para obtenção da polpa de cabrinha, a matéria-prima foi submetida a um processo de lavagem, seguido de secagem. Foram desenvolvidas cinco formulações de pão: 30, 40 e 50% de polpa lavada úmida (PU) e 3 e 5% de polpa lavada seca (PS) em base à farinha. Os pães foram avaliados sensorial (teste de ordenação, escala hedônica e perfil de atributos), tecnológica (notas das características internas, externas e volume específico) e físico-quimicamente (composição centesimal). O teste de perfil de atributos mostrou que o pão com 5% PS não diferiu significativamente ( = 0,05) do padrão para nenhum atributo avaliado. Todos pães apresentaram aceitação superior a 74%, no entanto ocorreu diminuição das notas das características internas e externas e do volume específico dos pães com o aumento da adição de polpa em todas as formulações, caracterizando queda da qualidade tecnológica. Os pães com 3 e 5% de PS e 50% de PU apresentaram um aumento no conteúdo protéico de 31, 45 e 48% respectivamente, em relação ao conteúdo protéico do pão padrão. Palavras-chave: pão; cabrinha; polpa; proteína; enriquecimento. AbstractThis work had as objectives to elaborate breads enriched with minced meat of fish and evaluate them sensorial, technological and physicochemically. The fish protein was obtained from cabrinha (Prionotus punctatus), a low commercial value specie. To obtain the minced fish, the grinded meat was submitted to three wash steps with water, resulting the wet washed minced fish (WWMF). When the WWWF was dried and sifted, it was obtained the dry washed minced fish (DWMF). Five bread formulations with addition of 30, 40 and 50% of WWMF and 3 and 5% of DWMF were tested. All breads obtained were evaluated sensorial (preference test ranking, nine-point hedonic scale and attribute profile), technological (specific volume and technological score for the external and internal characteristics) and physico-chemically (centesimal composition). The attribute profile test showed that the bread containing 5% DWMF didn't differ significantly ( = 0.05) from the bread without addition of fish protein in any attribute. All formulations showed an acceptance index higher than 74%, however it was observed a decreasing of technological score and specific volume values with the increasing amount of minced fish in all formulations, resulting technological quality loss. Breads containing 3 and 5% of DWMF and 50% of WWMF presented a protein increase of 31, 45 e 48%, respectively, when compared to the protein of the bread without addition of fish. Keywords: bread; cabrinha; minced fish; protein; enrichment. Nossa dieta contém uma ampla variedade de proteínas de diferentes fontes. É geralmente...
ResumoNos últimos anos a produção de carne de frango tem aumentado expressivamente, e como conseqüência tem sido gerada uma maior quantidade de resíduos industriais provenientes do processamento das aves. Estes resíduos agroindustriais são ricos em diversos nutrientes que podem ser utilizados "in natura", mas também podem ser aplicadas técnicas de processamento a fim de proporcionar transformações desejadas sobre as características químicas e físicas, tendo em vista um melhor aproveitamento dos mesmos. Estes subprodutos são ricos em lipídios podendo ser utilizados em diversos produtos, porém geralmente são utilizados na elaboração de rações animais e produtos com baixo valor agregado. Nesta revisão estão sendo abordados os principais aspectos tecnológicos e nutricionais apresentados pelos lipídios derivados da indústria processadora de frango. Alternativas tecnológicas também são apresentadas para solucionar a questão do descarte desse material no meio ambiente. Palavras-chave: Biocombustível, meio ambiente, resíduos agroindustriais AbstractIn the last years the production of chicken meat have increased considerably, and as consequence have been generated a larger amount of industrial waste of the poultry processing. These agroindustrial residues are rich in several nutrients that can be used in nature, but may also be applied processing techniques in order to provide transformations desired on the chemical and physical characteristics, in view to a better use of the same ones. These by-product are rich in lipids could be used in several products, however are usually used in the elaboration of animal feed and products with low value. In this review are being approached the principal technological and nutritional aspects presented by the derived lipids of the chicken processing. Technological alternatives are also presented to solve the discard of that material in the environment.
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