Otimização da desidratação osmótica de filés de mapará (Hypophthalmus edentatus) através da metodologia de superfície de resposta

Ribeiro, Suezilde da Conceição Amaral; Park, Kil Jin; Hubinger, Míriam Dupas; Ribeiro, Carmelita de Fátima Amaral; Araújo, Éder Augusto Furtado; Tobinaga, Satoshi

doi:10.1590/s0101-20612008000200033

Cited by 2 publications

(4 citation statements)

References 5 publications

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“…1, NaCl concentration was the most important factor influencing the OD process in the experimental domain. Similar behaviours were observed by Medina-Vivanco et al (2002) and Ribeiro et al (2008) during OD of tilapia (Oreochromis niloticus) and mapara (H. edentatus) fillets.…”

Section: Osmotic Dehydration Processsupporting

confidence: 88%

“…Based on this composition, the H. edentatus used can be classified as a fatty fish (>5 % lipids) with a high protein content (>15 % protein) (Pigott and Tucker 1990). Ribeiro et al (2008) and Costa et al (2010) observed the following contents for this same fish species: 64.01-65.18 % moisture, 11.72-17.85 % protein, 17.85-21.21 % lipids and 0.75-0.91 % ash. The protein and ash contents of the fish studied match the values from those authors, however, the moisture content was higher due to the lower lipid content, which may be related to the fish's age and place and time of capture, which occurred in the peak Amazon summer.…”

Section: Resultsmentioning

confidence: 99%

“…It figures among the ten highest productive species in the Brazilian continental extractive fishing (MPA 2011). This species has a tasty musculature and can reach 3 kg with fillet yield above 60 % (Ribeiro et al 2008).…”

Section: Introductionmentioning

confidence: 99%

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Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet

2015

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The effects of temperature, time, pressure and brine concentration were assessed during osmotic dehydration (OD) of H. edentatus fillet. The response surface methodology (RSM) showed that using vacuum during the OD process did not cause a statistically significant change (p>0.05) on the water loss (WL), solid gain (SG) and water activity (a w ). The other factors showed a statistically significant effect (p≤ 0.05) on at least one of these responses. Through RSM, the following condition could be defined for the OD process: brine concentration at 25 % NaCl, 25°C, 120 min and atmospheric pressure. The Azuara model was shown to be effective in predicting the WL and SG kinetics during the OD process. The simplified solution of Fick's second law of diffusion for a slab geometry was used to calculate the average values of apparent diffusion coefficient (D eff ), namely 4.73×10 −10 m 2 / s for WL and 1.33×10 −9 m 2 /s for SG.

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Section: Osmotic Dehydration Processsupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

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Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet

2015

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“…A positive effect indicates that when passing from a minimum value to a maximum value, the response will increase. On the other hand, a negative effect indicates that on passing from a minimum value to a maximum value, the response decreases (Ribeiro et al, 2008). The findings emphasize the importance of the substrate, suggesting that an additional amount of substrate is required for the action of the enzyme along the shelf life of the product.…”

Section: Oxygen Contentmentioning

confidence: 78%

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

Cruz

Faria

Walter

et al. 2010

Journal of Dairy Science

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Exposure to oxygen may induce a lack of functionality of probiotic dairy foods because the anaerobic metabolism of probiotic bacteria compromises during storage the maintenance of their viability to provide benefits to consumer health. Glucose oxidase can constitute a potential alternative to increase the survival of probiotic bacteria in yogurt because it consumes the oxygen permeating to the inside of the pot during storage, thus making it possible to avoid the use of chemical additives. This research aimed to optimize the processing of probiotic yogurt supplemented with glucose oxidase using response surface methodology and to determine the levels of glucose and glucose oxidase that minimize the concentration of dissolved oxygen and maximize the Bifidobacterium longum count by the desirability function. Response surface methodology mathematical models adequately described the process, with adjusted determination coefficients of 83% for the oxygen and 94% for the B. longum. Linear and quadratic effects of the glucose oxidase were reported for the oxygen model, whereas for the B. longum count model an influence of the glucose oxidase at the linear level was observed followed by the quadratic influence of glucose and quadratic effect of glucose oxidase. The desirability function indicated that 62.32 ppm of glucose oxidase and 4.35 ppm of glucose was the best combination of these components for optimization of probiotic yogurt processing. An additional validation experiment was performed and results showed acceptable error between the predicted and experimental results.

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Otimização da desidratação osmótica de filés de mapará (Hypophthalmus edentatus) através da metodologia de superfície de resposta

Cited by 2 publications

References 5 publications

Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet

Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

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