Efeito do beneficiamento sobre o valor nutricional do peixe mandim (Arius spixii)

Oliveira, Fabiana R. de; Lira, Giselda Macena; Torres, Elizabeth Aparecida Ferraz da Silva; Soares, Rosana Aparecida Manólio; Mendonça, Simone; Silva, Kelly Walkyria Barros Da; Simon, Sarah Janaína Gurgel Bechtinger; Santos, Tatiana Maria Palmeira dos; Cabral, Cyro Rego

doi:10.1590/s1516-93322008000400012

Cited by 7 publications

(11 citation statements)

References 29 publications

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“…Resultados semelhantes foram observados por Oliveira et al (2008) que constataram uma redução do teor de proteínas do peixe mandim (Airus spixii) (53,73% em base seca) quando submetido ao processamento de salga seca e secagem ao sol (38,07% em base seca). Segundo Gava (1984) a adição do sal na musculatura promove a desnaturação de algumas proteínas, que se forem solúveis em solução salina, podem ser perdidas durante o processo de salga.…”

Section: Resultsunclassified

“…O carne do pescado apresenta teor de sal em torno de 0,08 a 1%, no entanto este conteúdo eleva-se artificialmente através da aplicação de cloreto de sódio (GRECCHI, 1972), resultado da incorporação do sal na musculatura durante o processamento. Oliveira et al (2008) encontraram valores de 17,02% de NaCl para o pescado salgado enquanto que o peixe in natura apresentou teores de 0,85%, resultados estes semelhantes aos observados no presente estudo em que constatou-se um incremento no teor de cloretos dos filés após processados por salga.…”

Section: Resultsunclassified

“…É um processo relativamente simples, de fácil elaboração e baixo custo (PÉREZ et al, 2007). Está baseada no princípio da desidratação osmótica, em que o cloreto de sódio é a substância química utilizada (OLIVEIRA et al, 2008).…”

Section: Introductionunclassified

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Salga seca e úmida de filés de pacu (piaractus mesopotamicus)

et al. 2011

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ResumoO objetivo do presente estudo foi avaliar o processo da salga seca e salga úmida em filés de pacu (P. mesopotamicus), provenientes do cultivo em tanques-rede. Os filés com pele foram salgados na proporção de 40% de sal em relação ao peso inicial, por um período de 10 dias. Após processamento, foram avaliados os parâmetros microbiológicos e de composição centesimal dos filés submetidos a salga, bem como a determinação da concentração de cloreto de sódio (NaCl) e cálculo de rendimento. Quanto à composição centesimal foram avaliados os teores de proteína, extrato etéreo, umidade e matéria mineral da matéria-prima in natura e nos produtos processados por salga. As análises microbiológicas compreenderam a determinação de coliformes a 45°C, Salmonella sp e Staphylococcus coagulase positiva. Os pacus submetidos a salga úmida e seca mantiveram-se dentro dos padrões microbiológicos estabelecidos pela legislação. AbstractThe goal of this study was to evaluate the process of salting and dry salting of fillets in pacu (P. mesopotamicus), from cultivation in cages. Fillet with skin were salted at a rate of 40% of salt in relation of the initial weight, for a period of 10 days. After processing, were evaluated for microbiological and centesimal composition of fillets subjected to salting and determining the concentration of sodium chloride (NaCl) and calculation of income. The centesimal composition were evaluated the protein, ether extract, moisture and ash of the raw material fresh and processed products by salting. The microbiological analysis included the determination of coliforms at 45 ° C, Salmonella and Staphylococcus coagulase positive. The pacus subjected to umided and dry salting were within quality control standards established by the legislation. The content of umided, protein, lipids and chlorides showed differences (p< 0.05)Recebido para publicação 08

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Section: Resultsunclassified

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Salga seca e úmida de filés de pacu (piaractus mesopotamicus)

et al. 2011

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“…Oliveira et al (2008) analyzed Pimelodus sp. fillets and found values higher than 0.85 g 100 g -1 ; however, fish muscle contains approximately 0.08 g 100 g -1 to 1.00 g 100 g -1 of salt.…”

Section: Physico-chemical Characterization Of Tambaqui Fillets and Somentioning

confidence: 99%

Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters

et al. 2016

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The objective of this study was to evaluate the microbiological, physical and physico-chemical quality parameters of sous vide preparation of pen-reared tambaqui (Colossoma macropomum). To prepare the tambaqui sous vide, 200 g of fillet, 50 g of basil sauce (1:4 fish fillet:sauce ratio) and 10 mL of 5% sodium lactate were used. The product was then vacuum-packaged, pasteurized at 65 ºC for 12.5 min and refrigerated. The presence of Salmonella spp., sulfite-reducing Clostridium and Listeria monocytogenes was not detected in the samples analyzed. The coliform count at 45 ºC and coagulasepositive staphylococci were below the limit (10 3 ) permitted by the law in vigor. Water retention capacity and chloride content analyses revealed that the tambaqui fillet differed significantly (P<0.05) from the sous vide because of the addition of basil sauce. The total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) content of the fillet and sous vide were below the limits established by the law, indicating good quality. The lightness (L*) and yellow color (b*) of the fillet and the sous vide did not differ significantly (P>0.05), but the red color (a*) decreased in the sous vide, which is related to the addition of basil sauce. The chroma (C*) and hue angle (h o ) differed significantly (P<0.05), and the fillet samples were lighter in color, whereas the sous vide was characterized by yellow color. The n-6/n-3 ratios found for the fillet and the sous vide are within the recommended values, which is important for human metabolism. The fillet and sous vide also had high calcium, zinc, magnesium and potassium concentrations. It is concluded that tambaqui sous vide is a good source of nutrients, rich in fatty acids and minerals essential for human health. Key words: Colossoma macropomum, quality, minerals, fatty acids ResumoO objetivo deste estudo foi avaliar os parâmetros de qualidade microbiológica, física e físico-química de sous vide de tambaqui (Colossoma macropomun) cultivado. Para a elaboração do sous vide foram utilizados 200 g de filé de tambaqui, 50 g de molho a base de manjericão (1:4 de filé de peixe: molho) e 10 mL de lactato de sódio a 5%, em seguida foram embalados à vácuo, pasteurizados a 65ºC durante 12,5 min e mantidos sob refrigeração. Nas amostras analisadas não foi detectada a presença de Salmonella spp, Clostridium sulfito redutores e Listeria monocytogenes. A contagem de coliformes a 45ºC e estafilococus coagulase positiva foram inferiores ao limite (10 3 ) permitido na legislação vigente. As análises de capacidade de retenção de água e teor de cloretos, do filé de tambaqui apresentaram diferença significativa (P<0,05) quando comparados ao sous vide devido a adição do molho de manjericão. As análises de bases voláteis totais (N-BVT) e teor de substâncias reativas ao ácido tiobarbitúrico (TBARS) no filé e no sous vide encontravam-se abaixo dos limites estabelecidos pela legislação indicando sua boa qualidade. A luminosidade (L*) e a cor amarela (b*) não mostraram dife...

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“…Oliveira and others () determined the levels of cholesterol oxides in mandim fish ( Arius spixii ) in the fresh, salted, and dried forms. According to the authors, 7‐ketocholesterol was the only oxide detected in this study, and in the fresh mandim fish the levels were 8.31 μg/g, although in the dried samples the levels reached 17.90 μg/g ( P < 0.05).…”

Section: The Main Factors That Influence the Formation Of Cops In Fishmentioning

confidence: 99%

Cholesterol Oxidation in Fish and Fish Products

Dantas

Sampaio

Ferreira

et al. 2015

Journal of Food Science

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Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n-3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.

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Efeito do beneficiamento sobre o valor nutricional do peixe mandim (Arius spixii)

Cited by 7 publications

References 29 publications

Salga seca e úmida de filés de pacu (piaractus mesopotamicus)

Salga seca e úmida de filés de pacu (piaractus mesopotamicus)

Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters

Cholesterol Oxidation in Fish and Fish Products

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