Enrichment of fishburgers with proteins from surimi washing water

Abstract

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.

Ultrafiltration for the recovery of proteins from surimi washing water

“…In addition, the physical form of the product developed in this study represents an additional advantage for its use as an ingredient, since, in powder form, its incorporation into the preparations is facilitated. Oliveira et al (2019) added dehydrated protein recovered from the surimi washing waters by UF in fishburgers made with surimi and realized that the use of this protein as an ingredient can improve the sensory and nutritional aspects of the final product.…”

Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish

“…Fish and fish products are known as a good source of high quality protein (Bolat et al, 2019;Oliveira et al, 2020) and important micronutrients for health such as fatty acids (ω-3), minerals, amino acids, and vitamins (Food and Agriculture Organization of the United Nations, 2018). However, due to the high proportion of polyunsaturated fatty acids, those products are susceptible to spoil by lipid oxidation, causing the loss of nutritional value (Mathew & Abraham, 2006) and their depreciation of quality and cost (Secci et al, 2016).…”

Effect of gelatin based edible coatings on quality of surimi from pearl mullet (Alburnus tarichi,Güldenstädt, 1814) during cold storage

“…In addition, surimi may be used in production of antioxidant peptides and bioactive peptides by hydrolysis (Wang et al, 2020). In fact, washing water of surimi manufacturing, which is rich in proteins, may be utilized in fortification of food products in terms of their nutritional value (Oliveria et al, 2020).…”