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Food Science and Technology (Campinas)

Print version ISSN 0101-2061

Abstract

GALVAO, Giane Célia dos Santos et al. Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet. Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.2, pp. 302-307.  Epub May 29, 2012. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612012005000058.

The aim of this work was to perform the microbiological and physicochemical characterization of surimi made from waste of piramutaba filleting. The results of physicochemical characterization of the waste and surimi were: moisture (76.37 and 79.11%), total lipids (5.35 and 0.74%), proteins (14.92 and 10.79%), ash (3.03 and 2.35%), pH (6.9 and 7.4), caloric value (109.15 and 77.86 kcal.g-1), and water activity (both 0.98), respectively. The results of the levels of total volatile bases were 7.29 mgN/100-1 g (waste) and 7.01% carbohydrate (surimi). The values of total lipids and proteins were reduced during the preparation of surimi, probably due to successive washes during the processing. Waste and surimi were examined microbiologically and are in compliance with required parameters. The results show a loss of red (a* parameter) and yellow (b* parameter) color. On the other hand, the L* parameter (lightness) increased after the processing of surimi. It can be concluded that piramutaba waste can be used for surimi preparation and as a source of nutrients for human consumption, providing an alternative use of these wastes avoiding their disposal polluting the environment.

Keywords : surimi; wastes; microbiological quality; physicochemical characterization.

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