Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet

Food Science and Technology (Campinas)

Giane Célia Dos Santos Galvão²  Lúcia De Fátima Henriques Lourenço²  Suezilde Da Conceição Amaral Ribeiro¹  Carmelita De Fátima Amaral Ribeiro¹  Kil Jin Park¹  Eder Augusto Furtado Araujo² 

[1] ,Federal University of Pará Faculty of Food Engineering Belém PA ,Brasil

关键词: surimi;    wastes;    microbiological quality;    physicochemical characterization;    surimi;    resíduos;    qualidade microbiológica;    caracterização físico-química;   

DOI  :  10.1590/S0101-20612012005000058

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY   
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