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Antioxidant extract from grape pomace as a reducer of the lipid oxidation of lambari fishburgers

Grant number: 19/03192-4
Support type:Scholarships abroad - Research Internship - Scientific Initiation
Effective date (Start): April 23, 2019
Effective date (End): June 26, 2019
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Judite das Graças Lapa Guimarães
Grantee:Nathalia Stabel Souza
Supervisor abroad: Amparo Celeste Goncalves
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Local de pesquisa : Instituto Português do Mar e da Atmosfera, I. P. (IPMA, I. P.), Portugal  
Associated to the scholarship:17/17960-8 - Lambari (Astyanax altiparanae) fishburger with natural antioxidant: concept evaluation, development and shelf life assessment, BP.IC

Abstract

Recognized as a valuable source of polyunsaturated acids, high quality protein and important nutrients that bring health benefits, fish accounted for about 17% of the animal protein consumed by the world population in the year 2015. In Brazil fish consumption is less than the world average, and in this context fish products which have characteristics of health and easy preparation, which are produced with fish from aquaculture and therefore of a more sustainable origin, and which are preserved by the addition of natural compounds extracted from plants may have the necessary appeal to overcome some barriers that inhibit a greater consumption of fish. Lambari (Astyanax altiparanae) fishburger made with mechanically separated meat (MSM) from fish and preserved by the addition of natural antioxidants may become an innovative product for the species' use. In the initial stages of development of this research project it was verified that the use of the antioxidant obtained from the cinnamon extract (Cinnamomum zeylanicum) has a positive effect on the inhibition of lipid oxidation in lambari fishburgers. However, the results obtained in a preliminary evaluation of the sensorial acceptance of the fishburgers demonstrated that it is necessary to implement changes in the formulation in order to improve the acceptance, since the coloration of the fishburg is unattractive. One way to improve the color of the product would be to replace cinnamon with a natural colorant with antioxidant properties, such as anthocyanin from grape pomace, which would improve product acceptance and add value to this waste from the wine industry. It is important to note that the oxidation of polyunsaturated fatty acids during storage may lead to a consequent decrease in nutritional value, so the determination of the fatty acid composition may provide relevant information. The objectives of this work will be to obtain and characterize the antioxidant extract of grape pomace (GPE) and later to develop the fishburger products of lambari with GPE and to evaluate its sensorial acceptability as well as the microbiological and physicochemical stability under Frozen storage. The PME will be obtained by extraction with hydro alcohol solution and dehydrated by spray-dryer and its in vitro antioxidant capacity will be evaluated. Lots of freshly slaughtered and gutted lambaris will be processed in a mechanical deboning machine and the MSM will be used for the elaboration of fishburgers of two treatments: added with GPE (TGPE) and added with commercial antioxidant sodium erythorbate (TES). Lambari, MSM and fishburgers will be characterized by physico-chemical and microbiological analyses. Periodic analyzes for determination of lipid oxidation will be performed on fishburgers for 5 months of frozen storage. The determination of the composition of fatty acids, the analysis proposed for the determination of the nutritional value of samples of lambari fillets, MSM and lipid stability evaluation (by means of the index of polyenes) of the fishburgers during storage. Samples will be collected and lyophilized in Brazil and taken and / or forwarded to the Portuguese Institute of the Sea and Atmosphere (IPMA, IP) where the student will be trained and will perform fatty acid composition analyzes during a period of 4 months of BEPE .