Evaluation of process parameters in the industrial scale production of fish nuggets

Food Science and Technology (Campinas)

Adriane Da Silva²  João Zitkoski²  Marcio Antônio Mazutti¹  Altemir Mossi²  José Vladimir Oliveira²  Débora De Oliveira²  Alexandre José Cichoski²  Helen Treichel² 

[1] ,URI Department of Food Engineering Erechim RS ,Brazil

关键词: fish nuggets;    experimental design;    process parameters;    empanados de peixe;    planejamento de experimentos;    parâmetros de processo;   

DOI  :  10.1590/S0101-20612011000200019

来源: SciELO

【 摘 要 】

This work reports the use of experimental design for the assessment of the effects of process parameters on the production of fish nuggets in an industrial scale environment. The effect of independent factors on the physicochemical and microbiological parameters was investigated through a full 24 experimental design. The studied factors included the temperature of fish fillet and pulp in the mixer, the temperature of the added fat, the temperature of water and the ratio of protein extraction time to emulsion time. The physicochemical analyses showed that the higher temperature of the pulp and fillet of fish, the lower the protein in the final product. Microbiological analyses revealed that the counting of Staphylococcus coagulase positive, total and thermo-tolerant coliforms were in accordance with the current legislation.

【 授权许可】

CC BY   
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