Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/90552
Type: Artigo de periódico
Title: Characterization Of Fish Protein Concentrate Obtained From The Nile Tilapia Filleting Residues [caracterização Do Concentrado Protéico De Peixe Obtido A Partir Dos Resíduos Da Filetagem De Tilápia Do Nilo]
Author: Reboucas M.C.
Do Carmo Passos Rodrigues M.
De Castro R.J.S.
Vieira J.M.M.
Abstract: This study aimed to obtain fish protein concentrate from mechanically deboned Nile tilapia using a modified methodology, as well as perform physical-chemical, microbiological and sensory analysis of the obtained product. The protein concentrate was obtained from mechanically deboned meat of Nile tilapia, by modifying an existing methodology, with changes in deodorizing and lipids removal steps. Chemical and physical-chemical raw material and product consisted of following analysis: moisture, fat, protein, ash, water activity and degree of lipid oxidation by the TBA test. The microbiological analysis consisted in the determination of Staphylococcus aureus, Coliforms at 45 °C and Salmonella sp. Test of Hedonic Scale assessed the acceptability of sensory attributes of appearance, color and aroma. Mechanically deboned meat and fish protein concentrate obtained, respectively, following values of chemical composition: moisture (77.24 and 4.85%), protein (17.48 and 85.16%), lipids (4.46 and 8.20%) and ash (1.02 and 2.45%). Attributes of color and appearance obtained following percentages of acceptance, 46.67 and 60.0%. Aroma had a great rejection, reaching a frequency of 70.0%. The modification made in the methodology for processing of fish protein concentrate allowed to obtain a product with low fat content, reduced moisture, high protein content, and appropriate microbiological quality that enabling to get a product that can be used for enrichment protein of various foods.
Editor: 
Rights: aberto
Identifier DOI: 10.5433/1679-0359.2012v33n2p697
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84862325002&partnerID=40&md5=b73616a3db8a8a0608762fd5eac029f7
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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