Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2017-05-19T14:14:15Z No. of bitstreams: 1 2016 - Mayla Monique dos Santos Leite.pdf: 1379785 bytes, checksum: d628ee67d12f9824b8252f5144e63238 (MD5) / Made available in DSpace on 2017-05-19T14:14:15Z (GMT). No. of bitstreams: 1 2016 - Mayla Monique dos Santos Leite.pdf: 1379785 bytes, checksum: d628ee67d12f9824b8252f5144e63238 (MD5) Previous issue date: 2016-08-31 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / The difficulty in supplying the animal protein demand of great biological value for the human population is a major concern of our century. Reports of Food Agriculture Organization (FAO) show the rapid world population growth as a major contributing factor to the increased need in the production and diversification of protein foods worldwide. FAO estimates report that in 2050 the number of people will reach about 9.6 billion people and will need to ensure food security with sustainable development. In this context, the objective of this study was to develop a prebiotic built by the addition of inulin in the form of cooked type sausage, the base of mussels (Perna, Linnaeus 1758), processed with microbial transglutaminase (MTGase) for diversification of products based fish and evaluate the influence of this enzyme in the texture of the final product and its behavior for mussels meat since the majority of studies are in beef and pork. The sausages were developed from the ground meat of mussels (CTM), where both the raw material as the products presented physicochemical and microbiological characteristics satisfactory and showed good nutritional value, highlighting the protein content and low lipid content of the product. To evaluate the best answers in the preparation of sausages was used Delineation Composite Central Rotational with the independent variables: percentage of water (5-30%), concentration of Inulin (0-3%) and concentration of MTGase (0-2%) and dependent: moisture content, water holding capacity (WHC) and percentage of income and shrinking of sausages in cooking and instrumental texture. Any water, as inulin and MTGase influenced significantly (p <0.05) in the range of concentrations studied, in variable responses% humidity and WHC, however, for the variables yields and% shrinkage during cooking and instrumental texture in the study group, there was no significant influence (p> 0.05). The proposed design has shown that the best results were obtained for the lower water concentrations and MTGase and inulin in the formulation. So they were prepared sausages mussels with 0.5%, 1.0% and 1.5% MTGase and water percentage (5%) and Inulin (3% - specification of legislation for the product to be considered prebiotic) set for prediction of the mathematical model. It was concluded that the model fits to obtain moisture content of the response and WHC very similar to those obtained in practice, which can provide the best moisture content for different concentrations of transglutaminase for sausages formulations based pre mussels cooked. / A dificuldade em suprir a demanda de prote?na de origem animal de excelente valor biol?gico para a popula??o humana ? uma das maiores preocupa??es do nosso s?culo. Relat?rios da Food Agriculture Organization (FAO) apontam o r?pido crescimento demogr?fico mundial como um dos principais fatores contribuintes para o aumento da necessidade na produ??o e diversifica??o de alimentos proteicos em todo mundo. Estimativas da FAO descrevem que em 2050 o contingente de pessoas atingir? cerca de 9,6 bilh?es de indiv?duos e ser? necess?rio garantir a seguran?a alimentar juntamente com desenvolvimento sustent?vel. Neste contexto, o objetivo do presente estudo foi desenvolver um embutido prebi?tico pela adi??o de inulina, na forma de lingui?a tipo cozida, a base de mexilh?es (Perna perna, Linnaeus 1758), processado com transglutaminase microbiana (MTGase) para diversifica??o de produtos a base de pescado e avaliar a influ?ncia desta enzima na textura do produto final e o seu comportamento para a carne de mexilh?es, visto que a maioria dos estudos realizados s?o com carne bovina ou su?na. As lingui?as foram desenvolvidas a partir da carne triturada de mexilh?es (CTM), onde tanto a mat?ria prima quanto a lingui?a apresentaram caracter?sticas f?sico-qu?micas e microbiol?gicas satisfat?rias e apresentaram bom valor nutricional, destacando o teor proteico e baixo teor de lip?deo do produto. Para avaliar as melhores respostas na elabora??o das lingui?as foi utilizado Delineamento Composto Central Rotacional, com as vari?veis independentes: percentual de ?gua (5 a 30%), concentra??o de Inulina (0 a 3%) e concentra??o de MTGase (0 a 2%) e as vari?veis dependentes: teor de umidade, capacidade de reten??o de ?gua (CRA) e percentuais de rendimento e encolhimento das lingui?as na coc??o e textura instrumental. Tanto a ?gua, quanto a inulina e a MTGase, influenciaram de forma significativa (p<0,05), na faixa de concentra??es estudada, nas vari?veis respostas % Umidade e CRA, no entanto, para as vari?veis respostas % rendimento e encolhimento na coc??o e textura instrumental, na faixa estudada, n?o houve influ?ncia significativa (p>0,05). O delineamento proposto evidenciou que os melhores resultados foram obtidos para as menores concentra??es de ?gua e MTGase e Inulina na formula??o. Assim, foram elaboradas lingui?as de mexilh?es com 0,5%, 1,0% e 1,5% de MTGase e os percentuais de ?gua (5%) e de Inulina (3% - especifica??o da legisla??o para o produto ser considerado prebi?tico) fixados para predi??o do modelo matem?tico. Concluiu-se que o modelo se ajusta para a obten??o de respostas do teor de umidade e CRA muito similares ?s obtidas na pr?tica, onde pode se prever o melhor teor de umidade para diferentes concentra??es da enzima transglutaminase para formula??es de lingui?as a base de mexilh?es pr?-cozidos