Enrichment of fishburgers with proteins from surimi washing water

Author(s)

Dayse Lícia de OLIVEIRA ^[1] ; Thiago Luís Magnani GRASSI ^[2] ; Juliana Sedlacek BASSANI ^[3] ; Juliana Campos Pereira DINIZ ^[4] ; Natália Mingues PAIVA ^[5] ; Elisa Helena Giglio PONSANO ^[6]

Affiliation

^[1] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Faculdade de Medicina Veterinária. Departamento de Apoio, Produção e Saúde Animal - Brasil

^[2] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Faculdade de Medicina Veterinária. Departamento de Apoio, Produção e Saúde Animal - Brasil

^[3] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Faculdade de Medicina Veterinária. Departamento de Apoio, Produção e Saúde Animal - Brasil

^[4] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Faculdade de Medicina Veterinária. Departamento de Apoio, Produção e Saúde Animal - Brasil

^[5] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Faculdade de Medicina Veterinária. Departamento de Apoio, Produção e Saúde Animal - Brasil

^[6] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Faculdade de Medicina Veterinária. Departamento de Apoio, Produção e Saúde Animal - Brasil

• Document type: Journal article
• Source: FOOD SCIENCE AND TECHNOLOGY; v. 40, n. 4, p. 822-826, 2019-12-13.

Abstract

Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of surimi. The water generated in the washing operations of trims of farmed tilapia (Oreochromis niloticus) were filtered in a 30 kDa polyethersulfone membrane. The recovered proteins were dehydrated in spray dryer and added at 5 and 10% into fishburgers made with tilapia surimi. The fishburgers were evaluated for proximal composition, cooking yield, sensory parameters and acceptability. The incorporation of proteins into the fishburgers improved the sensory aspects of the final product and provided greater acceptability while maintaining the same manufacturing yield. The addition of 10% of the recovered proteins increased the nutritional value of surimi fishburgers. (AU)

• FAPESP's process: 15/25853-1 - Use of agroindustrial residues containing substances with biological activity for animal and human feeding
• Grantee: Elisa Helena Giglio Ponsano
• Support Opportunities: Regular Research Grants