Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/56684
Type: Artigo de periódico
Title: Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet
Author: Galvao, GCD
Lourenco, LDH
Ribeiro, SDA
Ribeiro, CDA
Park, KJ
Araujo, EAF
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.
Subject: surimi
wastes
microbiological quality
physicochemical characterization
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Rights: aberto
Identifier DOI: 10.1590/S0101-20612012005000058
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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