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Innovation in industrial processing of lambari (Astyanax altiparanae) and manjuba (Anchoviella lepidentostole)

Abstract

Despite the increases in consumption of fish, Brazilians still consume less fish than the average consumed by the world population. Increasing the shelf life of species traded fresh or chilled, and offering a wider range of products made from low-value species using mechanically deboned meat (MDM) are alternatives to encourage fish consumption. However, the high perishability of fresh fish, the oxidation of both MDM and fish products during frozen storage, as well as the difficulties to develop products that present at the same time, high acceptability and high proportions of MDM, are technological challenges that still require scientific research, and the use of innovative techniques. The increase in shelf life of fresh or chilled fish can be obtained with the use of packages presenting antimicrobial activities due to the incorporation of silver nanoparticles (NPsAg). In relation to MDM and processed fish products, the use of antioxidants obtained from plant extracts may improve the stability of products during frozen storage, and the use of transglutaminase may be an option to improve the texture, and consequently, the acceptance of products made from MDM of fish. The objectives of this work are: 1. to evaluate the effect of the use of packages produced with the incorporation of silver nanoparticles (NanoxClean technology) in the shelf life of lambari (Astyanax altiparanae) and manjuba (Anchoviella lepidentostole) eviscerated and chilled; 2. to evaluate the viability of production of lambari fishburger and manjuba fishburger from MDM, using transglutaminase for texture improvement, and to study its microbiological, physicochemical and sensory acceptance during frozen storage; 3. to evaluate the effect of the addition of natural antioxidant obtained from cinnamon in the inhibition of lipid and pigment oxidation in frozen manjuba and lambari fishburgers. (AU)