EXTRAÇÃO E CARACTERIZAÇÃO DE GELATINA A PARTIR DE SUBPRODUTOS DE TILÁPIA DO NILO (Sarotherodon niloticus)

Ferreira, M. C. M.; Gomes, Auryo; Gozzo, Angela Maria

doi:10.5151/chemeng-cobeqic2015-344-33948-263769

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…The crude protein content of the in natura skins (control) was 41.4%, differing significantly (P = <0.001) from skins submitted to the solar dehydration method, which presented higher and similar values. Ferreira et al (2015) reported crude protein values of 18.2% and 19.6% in Nile tilapia skins preserved by freezing and dry salting, in contrast to Bueno et al (2011), who reported protein tilapia skin gelatin values of 89.4% and 88.9%. These variations may be due to dehydration, that tends to concentrate nutrients due to water removal.…”

Section: Referencesmentioning

confidence: 78%

Drying of residual tilapia skin from filleting using a thermophotovoltaic solar dehydrator

Rodrigues

Melo

Lima

et al. 2021

AVB

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Tilapia comprises one of the most cultivated fish species worldwide, mainly commercialized in the form of fillets. As a result, the amount of waste generated by processing is high, with tilapia skin being commonly discarded and not used as food for human consumption. In this context, the aim of this study was to dry residual filleted tilapia skins in a solar dehydrator and perform physical-chemical analyses after drying in order to evaluate the potential for the development of byproducts. The skins were collected at a fish market on Mercado do Peixe in Teresina - PI. Treatments consisted of four sodium chloride concentrations (0.0%; 25.0%; 50.0% and 100.0%), with five replications, totaling 25 samples. The skins were dried in the solar dehydrator for 24 hours, followed by moisture, ash, protein, lipids, pH and water activity analyses. Moisture in the in naturaskins was 57.7%, differing significantly from the dehydrated tilapia skins, which ranged from 9.4% to 10.6%. The ash in the in natura skins was 0.17%, while dehydrated tilapia skins displayed variations from 1.19% to 4.17%. The crude protein found of the in natura skins was 41.4%, significantly different (P <0.05) from the skins submitted to the solar dehydration method. Based on these findings, the use of solar dehydrator for short periods is confirmed to favor the uniform dehydration of residual tilapia skin from filleting, generating a product with satisfactory bromatological patterns for the development of fish-based by-products.

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Section: Referencesmentioning

confidence: 78%

Drying of residual tilapia skin from filleting using a thermophotovoltaic solar dehydrator

Rodrigues

Melo

Lima

et al. 2021

AVB

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“…O ponto isoelétrico é resultado da forma de obtenção e tratamento de cada gelatina, e a GEA possui ponto isoelétrico entre 7,0 e 9,0 e é obtida por pré-tratamento ácido e a GEB por tratamento básico com ponto isoelétrico de 4,6 e 5,2 (Ferreira, 2013).…”

Section: Caracterização Dos Polímerosunclassified

Micropartículas contendo óleo essencial de tomilho associada à micropartículas contendo PUFAs do óleo de sacha inchi para aplicação em alimentos

Dias Gonçalves

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The world population, in search of minimally processed and healthier foods, is in a trend of food consumption that includes the use of natural additives with different actions such as, for example, antimicrobial and nutritional, as it is desirable to consume foods free of synthetic additives. due to its proven toxicity. In this scenario, the essential oil of thyme, scientific name Thymus vulgaris L. and the fixed oil of Sacha inchi, scientific name Plukenetia volubilis L., stand out for their characteristics, presenting potential use in the food industry to replace synthetic additives. However, the components present in the oils of Sacha inchi and thyme are susceptible to degradation by light, heat and oxygen or by the interaction with the components of processed foods, which may decrease their intended action. As a controlled substance release system, microencapsulation, proposed in this study, will contribute to improving protection against oil oxidation and volatilization, ensuring better efficiency. Thus, the objective of this work was to produce microparticles containing Sacha inchi oil for their nutritional properties, in synergy with microparticles containing thyme essential oil as an antimicrobial. The application was made in cakes, bearing in mind that it is a very consumed product due to its practicality and sensory quality. The technique adopted to obtain these particles was complex coacervation. To assess the acceptance of the additive food, a sensory test was carried out, the samples that were added with micropathicles had a greater intention of purchase after the cake without treatment.

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EXTRAÇÃO E CARACTERIZAÇÃO DE GELATINA A PARTIR DE SUBPRODUTOS DE TILÁPIA DO NILO (Sarotherodon niloticus)

Cited by 2 publications

References 7 publications

Drying of residual tilapia skin from filleting using a thermophotovoltaic solar dehydrator

Drying of residual tilapia skin from filleting using a thermophotovoltaic solar dehydrator

Micropartículas contendo óleo essencial de tomilho associada à micropartículas contendo PUFAs do óleo de sacha inchi para aplicação em alimentos

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