Value-added tilapia products: micro structural and chemical characterization

• Grant number: 10/09489-4
• Support type: Regular Research Grants
• Duration: November 01, 2010 - October 31, 2012
• Field of knowledge: Agronomical Sciences - Fishery Resources and Fishery Engineering - Aquaculture
• Principal researcher: Léa Silvia Sant 'Ana
• Grantee: Léa Silvia Sant 'Ana
• Home Institution: Centro de Aquicultura (CAUNESP). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil
• Assoc. researchers: Francy Magdalena Zambrano Sarmiento Cônsole

Abstract

This work is adding value to tilapia industry with obtaining products for human consumption. Mechanically recovered meat (MRM) was utilized for the manufacture of surimi, which will be made burger. Liquid waste resulting of the manufacture of surimi, rich in soluble proteins, with high biological value will be hydrolyzed by the enzyme Alcalase and also use the coacervation with carboxymethylcellulose (CMC). The product obtained will be evaluated for possible use in human nutrition. The quality attributes of the products will be evaluated by microstructural and chemical analysis. Protein analysis (comparison of methodologies) and amino acid profile will be used to check the nutritional value of products obtained. (AU)