Caracterização química e bacteriológica de polpa e surimi obtidos do espinhaço residual da filetagem de tilápia

Mello, Sílvia Conceição Reis Pereira; Freitas, Mônica Q.; Clemente, Sérgio Carmona de São; Franco, Róbson Maia; Nogueira, Eduardo Bruno; Pinto, Maria Dalva Silva Ribas

doi:10.1590/s0103-84782010005000029

Cited by 11 publications

(16 citation statements)

References 4 publications

(3 reference statements)

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“…Mello et al (2010) found similar values of moisture (80.82%), protein (14.6%), lipids (0.27%), and ash (0.98%) for tilapia surimi.…”

Section: Processing Of Piramutaba Surimimentioning

confidence: 56%

“…Therefore, the samples analyzed in this study are suitable for consumption. Mello et al (2010) evaluated four batches (collected at two-month intervals) containing pulp and tilapia surimi In the first batch of pulp and surimi, coagulase positive Staphylococcus were detected as well as E. coli in the pulp. In the second batch, although E. coli has not contaminated it, contamination by coagulase positive Staphylococcus persisted and was even verified the presence of Salmonella spp..…”

Section: Microbiological Analysismentioning

confidence: 99%

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Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet

et al. 2012

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The aim of this work was to perform the microbiological and physicochemical characterization of surimi made from waste of piramutaba filleting. The results of physicochemical characterization of the waste and surimi were: moisture (76.37 and 79.11%), total lipids (5.35 and 0.74%), proteins (14.92 and 10.79%), ash (3.03 and 2.35%), pH (6.9 and 7.4), caloric value (109.15 and 77.86 kcal.g-1), and water activity (both 0.98), respectively. The results of the levels of total volatile bases were 7.29 mgN/100-1 g (waste) and 7.01% carbohydrate (surimi). The values of total lipids and proteins were reduced during the preparation of surimi, probably due to successive washes during the processing. Waste and surimi were examined microbiologically and are in compliance with required parameters. The results show a loss of red (a* parameter) and yellow (b* parameter) color. On the other hand, the L* parameter (lightness) increased after the processing of surimi. It can be concluded that piramutaba waste can be used for surimi preparation and as a source of nutrients for human consumption, providing an alternative use of these wastes avoiding their disposal polluting the environment.

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“…Mello et al (2010) found similar values of moisture (80.82%), protein (14.6%), lipids (0.27%), and ash (0.98%) for tilapia surimi.…”

Section: Processing Of Piramutaba Surimimentioning

confidence: 56%

Section: Microbiological Analysismentioning

confidence: 99%

Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet

et al. 2012

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“…This could be associated to the kind of handling during the process of raw material retrieval. Surimi was submitted to three washing cycles with chlorinated water at 5 ppm, which probably reduced the level of contamination in relation to minced fish, which was only submitted to one cycle (Mello et al, 2010). Kirschnik and Macedo-Viegas (2009) observed a lower counting of PAHB in meat mechanically separated from fish (MDFM) that was submitted to washing, suggesting that the washing process may have a beneficial effect on the reduction of microorganisms.…”

Section: Resultsmentioning

confidence: 99%

“…Tilapia (Oreocrhomis niloticus) minced meat and surimi were used as raw material, obtained through the mechanical separation of fish muscles, fillet frames from the filleting process waste, according to the methodology described by Kuhn et al (2004) and Mello et al (2010). Minced fish and surimi samples, experimentally obtained in the fish industry under the oversight of the State of Rio de Janeiro, were stored and transported at -18C, on the day after processing, to the Departamento de Tecnologia dos Alimentos da Universidade Federal Fluminense.…”

Section: Methodsmentioning

confidence: 99%

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Mello

Freitas

Clemente

et al. 2012

Arq. Bras. Med. Vet. Zootec.

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In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames  filleting process waste  have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P>0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.

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“…Surimi is a concentrate of myofibrillar proteins obtained from solid residues from fish processing, which is minced, washed, drained and stabilized with cryoprotectants (Barreto & Beirão, 1999;Mello et al, 2010;Park, 2014). The washing operations carried out in the manufacture of surimi eliminate large amounts of proteins.…”

Section: Introductionmentioning

confidence: 99%

Enrichment of fishburgers with proteins from surimi washing water

et al. 2020

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The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of surimi. The water generated in the washing operations of trims of farmed tilapia (Oreochromis niloticus) were filtered in a 30 kDa polyethersulfone membrane. The recovered proteins were dehydrated in spray dryer and added at 5 and 10% into fishburgers made with tilapia surimi. The fishburgers were evaluated for proximal composition, cooking yield, sensory parameters and acceptability. The incorporation of proteins into the fishburgers improved the sensory aspects of the final product and provided greater acceptability while maintaining the same manufacturing yield. The addition of 10% of the recovered proteins increased the nutritional value of surimi fishburgers. Practical Application:The recovery of proteins from surimi wastewaters reduces organic matter, makes the production process more profitable and less aggressive to environment and, in addition, provides a protein-rich ingredient that may find use in food industry. The use of this protein concentrate in food products like surimi increases nutritional quality and productivity and so may reach consumers and producers demands.

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Caracterização química e bacteriológica de polpa e surimi obtidos do espinhaço residual da filetagem de tilápia

Cited by 11 publications

References 4 publications

Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet

Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Enrichment of fishburgers with proteins from surimi washing water

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