Autoria: FOGACA, F. H. dos S.; TRINCA, L. A.; BOMBO, A. J.; SANT'ANA, L. S.

Resumo: The by-products generated from industrial filleting of tilapia surimi can be used for the manufacture of surimi. The surimi production uses large amounts of water, which generates a wastewater rich in organic compounds (lipids, soluble proteins and blood). Optimizing the number of washing cycles will contribute to a more sustainable production. A mathematical model of mechanically recovered tilapia meat (Oreochromis niloticus) for the processing of surimi (minced fish washing cycles and tapioca starch addition) based on two quality parameters (texture and moisture) was constructed by applying the response surface methodology (RSM). Each factor had an important effect on the moisture and texture of surimi. This study found that the optimal formulation for producing the best surimi using the by-products of tilapia filleting in manufacturing fish burger were the addition of 10% tapioca starch and three minced fish washing cycles. A microstructural evaluation supported the findings of the mathematical model.

Ano de publicação: 2013

Tipo de publicação: Artigo de periódico

Unidade: Embrapa Meio-Norte

Palavras-chave: Design and Statistical Analysis, Hamburger, Moisture, Tecnologia de alimento, Tilápia