Efeito do tratamento térmico nas características do concentrado proteico proveniente da carne mecanicamente separada de salmão do atlântico

Abstract

The objective of the study was to develop protein concentrates from mechanically separated meat of Atlantic salmon, as well as to evaluate the influence of different heat treatments, namely: electric oven, conventional gas oven and microwave oven, on the chemical characteristics of the final product. The oven and microwave generated potentially more stable products, with lower water and moisture activity and higher protein contents. In general, all treatments originated salmon protein concentrates with expressive attributes for the development of new fortified products, being an attractive ingredient for the reuse of waste from the fish industry.