Flours and Instant Soup from Tilapia Wastes as Healthy Alternatives to the Food Industry

Monteiro, Maria Lúcia Guerra; Mársico, Eliane Teixeira; Torre, César Aquiles Lázaro de la; Ribeiro, Roberta O. R.; Jesus, Rogério Souza de; Conté-Júnior, Carlos Adam

doi:10.3136/fstr.20.571

Cited by 34 publications

(43 citation statements)

References 34 publications

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“…TF showed protein value similar to those found by STEVANATO et al (2008) MONTEIRO et al (2014). TCF and TF also showed similarity with the lipid content, 25.3% and 24.39%, respectively.…”

Section: Discussionsupporting

confidence: 60%

“…However, according to the same pattern, the protein content was below the value recommended for the first-grade flour (minimum of 60%). This occurred due to the manufacturing process (MONTEIRO et al, 2014), which not comprised the pressing step, normally resulting in a production of a fish oil. The TF also obtained a greater lipid content than the national standard (maximum of 8%).…”

Section: Discussionmentioning

confidence: 99%

“…The tadpole flour (TF) was developed by milling and drying, in a conventional oven, the non-edible parts obtained in the slaughtering process, according to the methodology proposed by MONTEIRO et al (2014).…”

Section: Development Of the Tadpole Flourmentioning

confidence: 99%

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Cauda de rã: uma fonte proteica para alimentar o futuro

Afonso¹,

Fonseca²,

Conté-Júnior³

et al. 2017

Bol. Inst. Pesca

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The aim of this study was to produce a nutritious food, in short-time period, of final low cost, based in frog matrix. Tadpoles obtained from natural fertilization were reared for 100 days and then transported to industrial processing plants, where two primary products were elaborated, the frog tail fillet (FTF) and the non-edible part (NEP). Two canned preserves were developed from the FTF (frog tail fillet in oil/FTFoil; frog tail fillet in tomato sauce/FTFtomato) and from the NEP a flour was produced (tadpole flour/TF). The five products were subjected to physical-chemical analysis. Those elaborated from the tail presented chemical composition values close to the frog meat, while NEP and TF showed values of protein, lipid and ash compatible with by-products and ingredients normally used in the animal feed industry. The two canned preserves were subjected to acceptance test and purchase intent test, with emphasis on the FTFoil, which obtained an acceptance rate of 77% from the evaluators. The method of food production proposed proved to be satisfactory fully reaching the objectives stated. It also can be used in anti-hunger programs, as well as by human and animal industries, improving the quality of the products developed.Key words: frog meat; frog farming; bullfrog; Rana catesbeiana.. CAUDA DE RÃ: UMA FONTE PROTEICA PARA ALIMENTAR O FUTURO RESUMOObjetivou-se a produção de um alimento nutritivo, em curto espaço de tempo, de custo final baixo, utilizando-se como matriz a rã. Girinos obtidos a partir de fertilização natural foram criados durante 100 dias e transportados para plantas processadoras, onde foram elaborados dois produtos, o filé da cauda de rã (FTF) e a parte não-comestível (NEP). Duas conservas enlatadas foram desenvolvidas a partir do FTF (filé da cauda de rã em óleo/ FTFoil; filé da cauda de rã com molho de tomate/FTFtomato) e da NEP, uma farinha foi produzida (farinha de girino/TF). Os cinco produtos foram submetidos à análise físico-química. Àqueles elaborados a partir do FTF apresentaram valores de composição química próximos à carne de rã, enquanto que NEP e TF apresentaram valores de proteínas, lipídios e cinzas compatíveis com coprodutos normalmente usados na indústria de alimentação animal. As duas conservas enlatadas foram submetidas a testes de aceitação e intenção de compra, destacando-se o FTFoil, que obteve uma taxa de aceitação de 77%. O método de produção de alimentos proposto mostrou-se satisfatório alcançando plenamente os objetivos estabelecidos. Os produtos propostos podem ser utilizados em programas de combate à fome, bem como pelas indústrias de alimentos, nas mais diversas formas.Palavras-chave: carne de rã; ranicultura; rã-touro; Rana catesbeiana.

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“…TF showed protein value similar to those found by STEVANATO et al (2008) MONTEIRO et al (2014). TCF and TF also showed similarity with the lipid content, 25.3% and 24.39%, respectively.…”

Section: Discussionsupporting

confidence: 60%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Cauda de rã: uma fonte proteica para alimentar o futuro

Afonso¹,

Fonseca²,

Conté-Júnior³

et al. 2017

Bol. Inst. Pesca

View full text Add to dashboard Cite

show abstract

“…Furthermore, in contrast with pasta, the fish matrix has very low content of carbohydrates [10] thus, very low glycemic index. Therefore, fish flour is potentially an interesting subject for wheat flour replacement in bakery products [11]. Among freshwater fish species produced worldwide, Nile tilapia ( Oreochromis niloticus ) contributes with approximately 9% of the total amount of fish produced [12] however, this specie exhibits low dressing yield (roughly 30% of the live weight), and its fillets are highly perishable when marketed as fresh fillets [11,13].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

et al. 2016

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Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.

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“…Therefore, there is a need for changes in the official parameters and for more advanced analytical methodologies indicated in some studies (MONTEIRO et al, 2012;RODRIGUES et al, 2012;CARNEIRO et al, 2013;CUNHA et al, 2013;RODRIGUES et al, 2013;ANDRADE et al, 2014;BORGES et al, 2014;MONTEIRO et al, 2014;PALMEIRA et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Procedimentos ômicos aplicados em qualidade e segurança de pescado

Monteiro

Mársico

Conté-Júnior

2017

Braz. J. Vet. Res. Anim. Sci.

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Omics is a new technology that uses genomics, proteomics, and metabolomics to investigate metabolites from foods. The global demand for fish has shown a progressive increase because it is a significant source of high quality protein, polyunsaturated fatty acids, especially omega-3, and essential minerals. However, there are barriers in the fishery production chain such as lack of standardization, knowledge, and technology transfer to industry. Moreover, fish effective monitoring is difficult due to restricted quality parameters and analytical methods determined by current Brazilian legislation. This review details the limiting chemical parameters and recent advances in analytical procedures for fish quality determination. To improve fish quality monitoring, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), ammonia, pH, and biogenic amines values should be revised and established by fish category and/or type of fish product. On the other hand, protein carbonyl concentration, free fatty acids (FFAs), peroxide values (POV), and thiobarbituric acid reactive substances (TBARS) should be included in the national legislation. Simultaneously, the official authorities should take into account effective, practical, and low cost analytical methodologies, which lead to faster results in order to facilitate and enhance the quality control of the products from the fish production chain, ensuring the consumer's health. Moreover, analytical techniques for the identification of fish species must be introduced in the Brazilian legislation in order to avoid illegal substitutions and negative impacts to consumers. Keywords: Advanced analytical methods. Fish production chain. Legislation. Quality monitoring. ResumoOs procedimentos ômicos são uma nova tecnologia que utiliza a genômica, proteômica e metabolômica para avaliar metabólitos dos alimentos. A demanda mundial de pescado tem aumentado progressivamente devido à elevada qualidade de proteínas, minerais e ácidos graxos poli-insaturados, especialmente ômega-3. Todavia, a cadeia produtiva aquícola apresenta limitações como falta de padronização, ausência de conhecimento e transferência de tecnologia para as indústrias. Além disso, torna-se difícil garantir um monitoramento efetivo do pescado em decorrência das limitações dos parâmetros de qualidade atuais e dos métodos analíticos estabelecidos pela legislação nacional. O presente trabalho analisa os fatores limitantes relacionados aos parâmetros químicos, bem como os avanços recentes nos procedimentos analíticos, para determinação da qualidade do pescado. Levando-se em consideração a melhoria no controle de qualidade dessa matriz, os parâmetros de bases voláteis totais (BVT), trimetilamina (TMA), amônia, pH e aminas biogênicas deveriam ser revisados e estabelecidos por categorias de pescado e/ou por tipo de produto à base de pescado. Em contrapartida, parâmetros relacionados à concentração de carbonilas, ácidos graxos livres (AGLs), índice de peróxidos (IP) e malonaldeído (MDA) poderiam ser inseridos na legislaç...

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Flours and Instant Soup from Tilapia Wastes as Healthy Alternatives to the Food Industry

Cited by 34 publications

References 34 publications

Cauda de rã: uma fonte proteica para alimentar o futuro

Cauda de rã: uma fonte proteica para alimentar o futuro

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

Procedimentos ômicos aplicados em qualidade e segurança de pescado

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