Estabilidade em armazenamento da carne de tilápia-do-nilo mecanicamente separada, lavada, adicionada de conservantes e congelada

Abstract

Resumo -O objetivo deste trabalho foi avaliar a influência do processo de lavagem e da adição de eritorbato de sódio e tripolifosfato de sódio na estabilidade de carne mecanicamente separada (CMS), obtida a partir de resíduos da filetagem de tilápia-do-nilo (Oreochromis niloticus). Foram avaliados quatro tratamentos, em triplicata: CMS, lavada ou não e armazenada, com ou sem a adição de conservantes, durante 180 dias de armazenamento a -18ºC. Para a avaliação da estabilidade, foram realizadas análises microbiológicas de nitrogênio não proteico, bases nitrogenadas voláteis, oxidação lipídica pelo índice de Tbars, valor de pH e perda de líquido por descongelamento ("drip"). O processo de lavagem elevou o teor de umidade e diminuiu os teores de proteína bruta, lipídios e cinzas na CMS, bem como os níveis de nitrogênio não proteico, bases nitrogenadas voláteis e oxidação lipídica após a lavagem. Durante o armazenamento, não foram detectadas diferenças nos teores de nitrogênio não proteico, pH e "drip", mas houve aumento nos valores de bases nitrogenadas voláteis. O processo de lavagem favorece a estabilidade da CMS de tilápia, e a adição de tripolifosfato e eritorbato de sódio reduz a oxidação lipídica do produto não lavado.Termos para indexação: Oreochromis niloticus, aditivo, armazenamento, carcaça. Storage stability of Nile tilapia meat mechanically separated, washed, added with preservatives and frozenAbstract -The objective of this work was to evaluate the influence of the washing process and of the addition of sodium erythorbate and sodium tripolyphosphate on the stability of mechanically separated meat (MSM), obtained from Nile tilapia (Oreochromis niloticus) filleting waste. Four treatments were evaluated, in triplicate: washed or nonwashed MSM, stored with or without the addition of preservatives, during 180 day storage at -18ºC. To evaluate stability, microbiological, nonprotein nitrogen, volatile basic nitrogen, lipid oxidation by Tbars index, pH value, and drip loss analyses were carried out. The washing process increased moisture content and decreased crude protein, fat, and ash contents in MSM, as well as the levels of nonprotein nitrogen, volatile basic nitrogen, and lipid oxidation after washing. During storage, no differences were detected for nonprotein nitrogen levels, pH values, and drip loss, but there was an increase in volatile basic nitrogen values. The washing process favors tilapia MSM stability, and the addition of sodium tripolyphosphate and erythorbate reduces lipid oxidation of the unwashed product.

Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage

“…All minces reported TVB-N values lower than the official permitted limits (30 to 35 mg N/100 g). Unlike the present study, previous reports observed an increase of BVT-N content (80%) in frozen tilapia fillets during storage (Emire & Gebremariam, 2009) and 33% after the 60 th day of tilapia-sketelon mince freezing storage (Kirschnik et al, 2013). Peroxide values for washed mince were not determined due to its low lipid content.…”

“…Regarding ash content (Table 1) the registered value in M was 0.7±0.2 which is comparable to previous reports for tilapia-skeleton mince (0.9-1.1%) (Oliveira et al, 2012;Kirschnik et al, 2013). However, 70% of the ash content (p < 0.05) was removed through the washing process, which is considerably higher than the removal achieved (29-40%) by other authors for Tilapia-skeleton mince (Oliveira et al, 2012;Kirschnik et al, 2013).…”

“…However, 70% of the ash content (p < 0.05) was removed through the washing process, which is considerably higher than the removal achieved (29-40%) by other authors for Tilapia-skeleton mince (Oliveira et al, 2012;Kirschnik et al, 2013). The addition of cryoprotectant in the mince caused an ash level enhancement of 10% (p < 0.05); possibly due to the presence of citric acid and sodium citrate in the cryoprotectant used.…”

“…This change could promote the increment of myofibrillar proteins and finally as a result of these changes, the water retention capacity was increased (Biscalchin-Grÿ schek et al , 2003). However, the moisture content M (71.3%) was lower than that reported in other mince species; for instance, 77.1% was documented in mackerel muscle mince (Eymard et al, 2009), 78.7% in muscle mince carp (Majumdar et al, 2012), and 81.3 and 78.3% in tilapia mince backbones (Oliveira et al, 2012;Kirschnik et al, 2013).…”

Effect of the Addition of Pregelatinized Starch and Dextrin in the Formulation of Tilapia Mechanically Separated Meat Patties

“…The nutritional characteristics of MSM show great variation as the result of variations in its production process. Kirschnik and Macedo-Viegas (2009); Freitas et al (2012); Kirschnik et al (2013); Fogaça et al (2015) report varying values in moisture (62.17 to 79.84%), crude protein (9.75 to 15.87%), lipids (2.91 to 18.81%), and mineral matter (1.00 to 2.11%). Nevertheless, the transformation of these residues into products for human consumption is a great alternative for the utilization of tilapia residues (Vidal et al, 2011;Freitas et al, 2012), besides reducing the deposition of organic waste in the environment improving the concept of sustainability (Magalhães et al, 2019), as occurs in other productive chains of chickens, pigs and cattle (Lustosa-Neto et al, 2018).…”