• JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
 
  Bookmark and Share
 
 
Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191218-163428
Document
Author
Full name
Silvia Filomena Biscalchin Grÿschek
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2001
Supervisor
Title in Portuguese
Obtenção, caracterização e estabilidade ao congelamento de Minces elaborados com Tilápia nilótica (Oreochromis niloticus) e Tilápia vermelha (Oreochromis spp)
Keywords in Portuguese

CONGELAMENTO
DESPOLPAMENTO
MINCES
TECNOLOGIA DE PESCADO
TILÁPIA VERMELHA
TILÁPIA-D-NILO
Abstract in Portuguese
A industrialização é um fator fundamental para o incremento na demanda de peixes cultivados e se constitui no elo de ligação entre a produção primária e o mercado consumidor. Tilápia nilótica (Oreochromis niloticus) (TN) e tilápia vermelha (Oreochromis spp) (TV) foram desossadas mecanicamente em condições industriais. Não houve diferença significativa em rendimento nas categorias de peso entre 200g e 500g para as duas espécies. No entanto a espécie vermelha apresentou maior rendimento médio. O uso de despolpadores permite obter um rendimento consideravelmente maior em carne, quando comparado aos procedimentos convencionais de filetagem além de possibilitar a utilização do peixe nas diversas fases de crescimento, sem necessitar de padronização. O teor de lipídeos (base úmida) no filé variou entre 2,0% (TN) e 1,7% (TV); no mince não-lavado variou entre 4,2% (TN) e 5,5% (TV), sendo menor após a lavagem do mince. O teor de proteína no filé variou entre 17,1% (TN) e 16,6% (TV). Não houve diferença significativa entre as espécies nilótica e vermelha quanto aos teores médios de proteína no mince não-lavado (15,5%) sendo menores após a lavagem do mince. Não foi observada diferença significativa no filé, entre as espécies, quanto aos teores de minerais. Os teores médios de minerais em mg/100g observados nos filés analisados foram os seguintes: P (197,3), Ca (9,4), Mg (30,7), K (379,0), Na (45, 1) e Fe (0,41). A estabilidade físico-química e microbiológica dos minces congelados em congelador de placas a -40º C e armazenados a -16º C foi avaliada por um período de 180 dias, conforme determinações mensais de TBARS, pH, BVT e drip os teores máximos destes componentes, a saber TBARS, 2, 75 mg/Kg; pH, 7,1; drip, 18% e BVT, 15,7 mg/100g estão em conformidade com a legislação. Os minces mantiverem-se estáveis e em condições de consumo, durante o período de armazenamento, apresentando contagem de mesófilos ) de até 4,0 x 104 UFC/g e de psicrotrófilos de até 2,0 x 10 104 UFC/g. A análise sensorial conduzida nos fishburgers preparados utilizando os minces como matéria-prima, mostrou 100% de aceitabilidade em teste de escala hedônica
Title in English
Preparation, characterization and frozen storage stability of minced Nile Tilápia (Oreochromis niloticus) and Red Tilápia (Oreochromis spp)
Keywords in English
Not Available
Abstract in English
An important advantage in fish-processing industry is the increase of cultured fish consumption. An increasing demand for fish and fish products will enable aquaculture to jump from an artisanal to an economical industry. Mechanical separation of flesh in fish is an economical and efficient process, which results in a higher yield than the filleting process. The process permits mincing fish from different size-classes and weight-classes. Nile tilapia (Oreochromis niloticus) and red tilapia (Oreochromis spp) were mechanically deboned in industrial conditions. The red tilapia showed higher yield than the Nile tilapia. Mince average yield was similar in the weight range from 200g to 500g. Chemical composition of fillet, unwashed and washed minces were determinated. The fat content (wet base) of fillet was higher for Nile tilapia (2.0% as compared to 1.7% for red tilapia), while the fat in the unwashed mince was higher for red tilapia (5.5% as compared to 4.2% for Nile tilapia) and decreased in washed mince after washing. The protein content (wet base) of fillet varied from 16.6% (red tilapia) to 17.1 % (Nile tilapia); there were no significant differences in unwashed mince (15.5%) and it decreased in washed mince after washing. There were no significant differences in the mineral composition (mg/100g - wet base) of the two species: P (197.3), Ca (9.4), Mg (30.7), K (379.0), Na (45.1), Fe (0.41) (fillet) and P (193.4), Ca (65.7), Mg (27.5), K (318.9), Na (60.0) and Fe (2.05) (unwashed mince). Physico chemical and microbiological stability of minces frozen at -40ºC and stored at -16ºC for 180 days were monthly evaluated. Samples were analysed for TBARS, pH, N-TVB, drip, and total mesophylic and psychrotrophic microganisms. The results of the present study indicated that minces were physically stable and in good condition for consumption after 180 days at the level studied. Total mesophylic and psychrotrophic maximum counts after storage period were: 4.0 x 104 CFU/g and 2.0 x 104 CFU/g respectively. The maximum values of TBARS, pH, drip and N-TVB after 180 days were: 2.75 mg/kg; 7.1; 18 % and 15.7 mg/100g, respectively
 
WARNING - Viewing this document is conditioned on your acceptance of the following terms of use:
This document is only for private use for research and teaching activities. Reproduction for commercial use is forbidden. This rights cover the whole data about this document as well as its contents. Any uses or copies of this document in whole or in part must include the author's name.
Publishing Date
2019-12-19
 
WARNING: Learn what derived works are clicking here.
All rights of the thesis/dissertation are from the authors
CeTI-SC/STI
Digital Library of Theses and Dissertations of USP. Copyright © 2001-2022. All rights reserved.