Washings and cryoprotectants for the production of Tilapia Surimi

Abstract This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and...

Full description

Saved in:
Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2017-07, Vol.37 (3), p.432-436
Main Authors: OLIVEIRA, Dayse Lícia de, GRASSI, Thiago Luís Magnani, SANTO, Edson Francisco do Espirito, CAVAZZANA, Jefferson Felipe, MARCOS, Marcelo Tacconi de Siqueira, PONSANO, Elisa Helena Giglio
Format: Article
Language:eng ; por
Subjects:
FOOD SCIENCE & TECHNOLOGY
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Abstract This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and the variables analyzed were proximate composition, non-nitrogen protein (NNP) removal, texture, color and yield. The protein and moisture contents of the surimi were influenced neither by washings nor by cryoprotectants, while the ash content was higher when NaCl + saccharose were used as the cryoprotectants and the yield was higher when only distilled water was used for the washings. Combining distilled water for the washings and NaCl + saccharose as the cryoprotectants provided the highest lipid and NNP removals. The different treatments produced surimi gels with similar colors and texture.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/1678-457x.18716