Characterization of tilapia (Oreochromis niloticus) surimi: morphology, physicochemical and sensory properties

• Grant number: 06/06388-7
• Support Opportunities: Regular Research Grants
• Start date: February 01, 2007
• End date: March 31, 2009
• Field of knowledge: Agronomical Sciences - Fishery Resources and Fishery Engineering - Aquaculture
• Principal Investigator: Léa Silvia Sant 'Ana
• Grantee: Léa Silvia Sant 'Ana
• Host Institution: Centro de Aquicultura (CAUNESP). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil

Abstract

Surimi is a semi-processed, wet, frozen, washed fish myofibrillar protein concentrate. This process allows better fisheries production, giving use to the great amount of residues generated by industry. The present study will investigate the structure and composition of surimi through techniques of electronic microscopy, sensorial and physicochemistry analyses. Surimi from tilapia will be produced manually. The mince, removed of fish, will be washed in cold water (5ºC) at a mince/water ratio of 1:4. The washing process will be repeated three times. After each washed, excess water was removed with a hand press. At the end of process, 2% of sodium chloride and 1% from sacarose will be added to mince. Thermal-induced gels will be cooked in a water bath at 90ºC for 30 min. To otimize gel formation, two types of starch (tapioca and corn starches) in three ratio (zero, five and 10%)will be added to surimi. The best formulation will be defined through the Response Surface Methodology for texture and moisture. Analyses of chemical composition, pH, soluble protein, acid tiobarbithúric reactive substances (SRATB), and amino acid, will be carried through. The quality of surimi gel will be evaluated by morphology. The sensory analysis will be carried through in surimi hamburger according to global acceptance test. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

FOGACA, FABIOLA H. S.; TRINCA, LUZIA APARECIDA; BOMBO, AUREA JULIANA; SANT'ANA, LEA SILVIA. Optimization of the Surimi Production from Mechanically Recovered Fish Meat (MRFM) Using Response Surface Methodology. JOURNAL OF FOOD QUALITY, v. 36, n. 3, p. 209-216, JUN 2013. (06/06388-7)

FOGACA, FABIOLA HELENA; SANT'ANA, LEA SILVIA; FERREIRA LARA, JORGE ANTONIO; GIACOMETTI MAI, ANA CECILIA; CARNEIRO, DALTON JOSE. Restructured products from tilapia industry byproducts: The effects of tapioca starch and washing cycles. FOOD AND BIOPRODUCTS PROCESSING, v. 94, p. 482-488, APR 2015. (06/06388-7)