Resumo

VIDAL, Juliana Maria Aderaldo; RODRIGUES, Maria do Carmo Passos; ZAPATA, Jorge Fernando Fuentes  e  VIEIRA, Janaína Maria Martins. Protein concentrate from the residues left after filleting Nile tilapia (Oreochromis niloticus): physical-chemical characterization and sensory acceptance. Rev. Ciênc. Agron. [online]. 2011, vol.42, n.1, pp. 92-99. ISSN 1806-6690.  http://dx.doi.org/10.1590/S1806-66902011000100012.

This study aimed to use mechanically separated mince (MSM) from the residues left after filleting Nile tilapia (Oreochromis niloticus Linnaeus, 1757) to obtain a protein concentrate for human consumption and to assess its proximal composition and sensory characteristics. Yield, proximal composition, water activity and sensory evaluation were analyzed on the dry TPC. The TPC has a yield of 18.34%, and contained 1.38% moisture, 62.39% protein, 32.63% fat, 2.26% ash and had 0.16 Aw. Sensory evaluation of dry FPC powder expressed as frequency of acceptance by panelists was 60.4% for color, 51.1% for general appearance and 41.7% for aroma. Description of flavor using terms like "typical of fish" was reported by only 44.2% of the panelists, suggesting the need for a more efficient deodorizing process and showing a balance in relation to the group of panelists that did not notice the characteristic smell. The study shows the possibility of adding value to a residual food material offering an alternative source of protein at a relatively low cost.

Palavras-chave : Tilapia [Protein concentrate]; Fish; Tilapia [Sensory analysis].