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

Abstract

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.

Washings and cryoprotectants for the production of Tilapia Surimi

“…High lightness, as the ones found in this study, is desirable by the consumers, since this feature allows the addition of artificial pigments and flavors to the product, thus providing a prompt commercialization (Galvão et al, 2012). Hsu & Chiang (2002) agree that the surimi with high lightness and low yellowness is preferred by the consumers.…”

“…Hsu & Chiang (2002) agree that the surimi with high lightness and low yellowness is preferred by the consumers. These authors found 87.1 for L and 7.5 for b in the surimi made of golden threadfin bream (Nemipterus virgatus) with 78% moisture and Galvão et al (2012) found 87.48 for L, 5.76 for b and 0.07 for a in the surimi made of piramutaba (Brachyplatystoma vaillantii). C1 = 2% NaCl + 1% Saccharose and C2 = 5% Sorbitol + 3% Sodium tripolyphosphate.…”

Development and Characterization of Rainbow Trout Pâté Supplemented with Serrano Chili Microcapsules

“…During the washing cycles involved in the pâté elaboration process, the protein content may change after an increase in moisture. According to Galvao et al [15], the washing process is important because it inhibits protein denaturalization, which is caused by some enzymes, and removes blood, which can affect the color of the product.…”

Ultrafiltration for the recovery of proteins from surimi washing water

“…Washing processes carried out in the production of surimi eliminate soluble proteins, heme pigments and carotenoids, whose presence interferes in the formation of gels and can cause undesirable coloring in the final product (Galvão et al, 2012;Lee, 1984;Suzuki, 1987). The large volume of water rich in organic matter generated after the production of surimi represents an environmental problem, because when discarded in the sewage collection system without proper treatment, it causes the pollution of water masses (Huang & Morrissey, 1998;Lin & Park, 1996).…”