Desenvolvimento e caracterização de reestruturado de pescado utilizando a galactomanana (Caesalpinea pulcherrima)

• Ano de defesa: 2021
• Autor(a) principal: Sousa, Sanyelle Lima
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Reestruturação; Goma; Oligoplites palometa
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/58286

The study of new binding agents in restructuring is of paramount importance to meet the growing demand for fish-based products. The extraction of these binders from abundant plant sources in the region is an interesting and viable alternative to replace commercial products. Therefore, the present work sought to develop a restructured tibiro fish (Oligoplites palometa) using the galactomannan from Caesalpinea pulcherrima as a binding agent. A central composite rotational design (CCRD) was carried out with galactomannan and salt concentrations as independent variables and, water holding capacity (WHC) and cooking water loss (CWL), as dependent variables. The results were analyzed using the response surface methodology, through analysis of variance (ANOVA), Fischer test (F) and correlation coefficient (R2 ), obtaining an optimized formulation containing 1.8% salt and 0.2% galactomannan. The hot and cold restructuring in the physicochemical and mechanical properties were tested in restructured with galactomannan. This proved to be efficient in both methods, with hardness and cohesiveness similar to the restructured with transglutaminase, in the cold method and, more adhesive, and with less hardness, in the hot method. In view of the higher market demand for fresh products, cold restructuring was the most studied form in this research. Thus, a frozen storage (-18 ºC) was carried out for 120 days, in which the samples with galactomannan showed higher WHC and lower CWL, in addition to lower values of hardness and cohesiveness during the studied period. The results were consistent with the rheological characteristics, because, due to the viscous behavior of galactomannan, this restructured showed less firmness, but with a gel of flexibility and connectivity very close to the transglutaminase. In the microstructure, it was observed that the galactomannan acted as a homogeneous network, with the appearance of joined parts. Even with the presence of few pores seen in the microstructure, the samples with galactomannan showed the smallest reductions in weight, height and thickness in all the cooking methods tested. In the sensorial analysis with untrained consumers, the restructured with galactomannan obtained acceptance and purchase intention similar to the sample with transglutaminase. The use of galactomannan was less effective in terms of firmness due to the viscous component of this gum. On the other hand, its addition favored the maintenance of the juiciness and higher yield of these products. Thus, galactomannan is presented as a good binder, besides contributing to the appreciation of the species few known and exploited as Tibiro fish.