Aproveitamento do dorso mecanicamente separado da rã-touro (lithobates catesbeiana) na elaboração de surimi

• Ano de defesa: 2017
• Autor(a) principal: Fragoso, Sinara Pereira
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Química e Bioquímica de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Carne de rã; Dorso; Proteína; Número de lavagens; Amido; Estabilidade oxidativa.; Frog meat; Back; Protein; Number of washes,; Starch; Oxidative stability.; CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/9420

Bullfrog meat is a delicacy in many countries and its consumption has expanded in the last decades. The back is a byproduct that presents high nutritional value and its use is being exploited through mechanical deboning, obtaining mechanically separated meat, providing raw material for the elaboration of various food products, which add value to the back, among them surimi. The objective of this study was to study the feasibility of using mechanically separated meat from the back of bullfrogs in the elaboration of surimi gel, evaluating the influence of the number of washing cycles and of different concentrations of corn starch on the characteristics of nutritional quality, Physicochemical properties, sensorial acceptance, and to evaluate its lipid and protein oxidative stability during storage under refrigeration (± 4 ° C) for a period of 60 days. The characterization of the surimi gels was performed from the physicochemical properties of partial chemical evaluation, pH, Aw, CRA, color parameters (L *, a* and b *), texture profile, and nutritional quality through composition Of fatty acids and amino acid profile. The evaluation of oxidative stability was measured by the analysis of TBARS, for lipids, and NBVT, carbonyl compounds and free thiols, for proteins. Sensory acceptance (appearance, taste, color, odor and texture) were also determined. The results showed that the studied variables exerted significant effects on the characteristics of the gels. The washing number was the factor that affected the highest number of parameters studied. Increasing the wash cycles was positive when the lipid content decreased, the gel color improved, the whiteness increased, and the gel firmness improved. Gels have good amounts of polyunsaturated fatty acids (linoleic, linolenic and arachidonic), and it has all the essential amino acids. Changes in oxidative stability were observed during storage, especially after the 30th day. The increase in the number of washing cycles of surimi was an effective method to significantly reduce (p <0.05) the formation of oxidation-indicating compounds, since treatments with higher number of washes had the lowest oxidative values. In sensory evaluation, the preference of the consumers was for firmer and white gels, leading to the choice of treatments 4 and 5, but all the treatments presented means of acceptance index above 70%. It was possible to use DMS in the elaboration of surimi gel, since the processing improved the functional and sensorial properties of this byproduct, making possible the use of the same in food of this genus.