Made available in DSpace on 2016-05-17T16:51:12Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-06-15. Added 1 bitstream(s) on 2016-05-17T16:54:45Z : No. of bitstreams: 1 000863686.pdf: 846535 bytes, checksum: c8a1af069b7494e740b24e93ae5821e7 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Surimi is a concentrate of myofibrillar proteins made of fish muscles that are ground, washed and added of cryoprotective agents. This study aimed at characterizing the surimi of tilapia fish obtained from variations at the washings (distilled water or distilled water + NaHCO3 + NaCl) and cryoprotectors (NaCl + sacarose or sorbitol + sodium tripolyphosphate), using a factorial design 2 x 2. The treatments were evaluated regarding to proximate composition, non-nitrogen protein (NNP) removal and yield. After cooking (90°C/30min), instrumental texture and color of the surimi gels were evaluated. Then, the surimi was used for the elaboration of a surimi product and sensory analysis regarding to global acceptance. The protein and moisture contents in the surimi were not influenced either by washings or by cryoprotectors, while the ash content was higher when NaCl and sucrose were the cryoprotectors and the yield was higher when only distilled water was used for the washings. The highest lipid removal was achieved with the use of distilled water for the washings and NaCl and sucrose as the cryoprotectors. The highest NNP removals were achieved at both combinations: water for washings and NaCl and sucrose as the cryoprotectors and water with salts for washings and sorbitol and sodium tripolyphosphate as the cryoprotectors. The different treatments produced surimi gels with similar colors and texture. The surimi product was approved by 55% of the panelists

Resumo:O surimi consiste em um concentrado de proteínas miofibrilares obtido a partir do músculo do peixe triturado, lavado e adicionado de agentes crioprotetores. Este estudo teve o objetivo de caracterizar os surimis de tilápia obtidos com variações nos tipos de lavagens (água destilada ou água destilada + NaHCO3 + NaCl) e nos crioprotetores (NaCl + sacarose ou sorbitol + tripolifosfato de sódio), utilizando um esquema fatorial 2 x 2. Os tratamentos foram avaliados quanto a remoção dos compostos nitrogenados não proteicos (NNP), rendimento e composição centesimal dos produtos finais. Após o tratamento térmico (90°C / 30min), a textura e a cor dos géis de surimi foram avaliadas instrumentalmente. O surimi foi utilizado na elaboração de derivados, que foram analisados quanto à aceitação global. As concentrações de proteína e umidade dos surimis não sofreram influência dos processos de lavagens ou dos crioprotetores,enquanto que a concentração de cinzas foi maior quando NaCl e sacarose foram usados como crioprotetores e o rendimento foi maior quando apenas água destilada foi utilizada nas lavagens. A maior remoção de gordura foi alcançada quando as lavagens foram realizadas apenas com água destilada e os crioprotetores foram NaCl e sacarose. As maiores remoções de NNP foram alcançadas com ambas as combinações: apenas água destilada nas lavagens e NaCl e sacarose como crioprotetores e água com sais nas lavagens e sorbitol e tripolifosfato como crioprotetores. Os tratamentos utilizados produziram géis de cor e textura semelhantes. Os derivados produzidos com o surimi foram aprovados por 55% dos provadores / Abstract:Surimi is a concentrate of myofibrillar proteins made of fish muscles that are ground, washed and added of cryoprotective agents. This study aimed at characterizing the surimi of tilapia fish obtained from variations at the washings (distilled water or distilled water + NaHCO3 + NaCl) and cryoprotectors (NaCl + sacarose or sorbitol + sodium tripolyphosphate), using a factorial design 2 x 2. The treatments were evaluated regarding to proximate composition, non-nitrogen protein (NNP) removal and yield. After cooking (90°C/30min), instrumental texture and color of the surimi gels were evaluated. Then, the surimi was used for the elaboration of a surimi product and sensory analysis regarding to global acceptance. The protein and moisture contents in the surimi were not influenced either by washings or by cryoprotectors, while the ash content was higher when NaCl and sucrose were the cryoprotectors and the yield was higher when only distilled water was used for the washings. The highest lipid removal was achieved with the use of distilled water for the washings and NaCl and sucrose as the cryoprotectors. The highest NNP removals were achieved at both combinations: water for washings and NaCl and sucrose as the cryoprotectors and water with salts for washings and sorbitol and sodium tripolyphosphate as the cryoprotectors. The different treatments produced surimi gels with similar colors and texture. The surimi product was approved by 55% of the panelists / Orientador:Elisa Helena Giglio Ponsano / Banca:Lia Ferraz de Arruda Sucasas / Banca:Adriane Cristina Garcia Lemos / Mestre