Characterization of fish protein concentrate obtained from the Nile tilapia filleting residues

Authors

  • Marina Cabral Rebouças Universidade Federal do Ceará
  • Maria do Carmo Passos Rodrigues Universidade Federal do Ceará
  • Ruann Janser Soares de Castro Universidade Estadual de Campinas
  • Janaína Maria Martins Vieira Universidade Federal do Ceará

DOI:

https://doi.org/10.5433/1679-0359.2012v33n2p697

Keywords:

Utilization of byproducts, Mechanically deboned meat, Lipids removal, Deodorizing.

Abstract

This study aimed to obtain fish protein concentrate from mechanically deboned Nile tilapia using a modified methodology, as well as perform physical-chemical, microbiological and sensory analysis of the obtained product. The protein concentrate was obtained from mechanically deboned meat of Nile tilapia, by modifying an existing methodology, with changes in deodorizing and lipids removal steps. Chemical and physical-chemical raw material and product consisted of following analysis: moisture, fat, protein, ash, water activity and degree of lipid oxidation by the TBA test. The microbiological analysis consisted in the determination of Staphylococcus aureus, Coliforms at 45 °C and Salmonellasp. Test of Hedonic Scale assessed the acceptability of sensory attributes of appearance, color and aroma. Mechanically deboned meat and fish protein concentrate obtained, respectively, following values of chemical composition: moisture (77.24 and 4.85%), protein (17.48 and 85.16%), lipids (4.46 and 8.20%) and ash (1.02 and 2.45%). Attributes of color and appearance obtained following percentages of acceptance, 46.67 and 60.0%. Aroma had a great rejection, reaching a frequency of 70.0%. The modification made in the methodology for processing of fish protein concentrate allowed to obtain a product with low fat content, reduced moisture, high protein content, and appropriate microbiological quality that enabling to get a product that can be used for enrichment protein of various foods.

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Author Biographies

Marina Cabral Rebouças, Universidade Federal do Ceará

Discente do Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Mestrado. Universidade Federal do Ceará, UFC, Fortaleza, CE.

Maria do Carmo Passos Rodrigues, Universidade Federal do Ceará

Docente do Deptº de Tecnologia de Alimentos. UFC, Fortaleza, CE.

Ruann Janser Soares de Castro, Universidade Estadual de Campinas

Discente do Programa de Pós-Graduação em Ciência dos Alimentos, Mestrado. Universidade Estadual de Campinas, UNICAMP, Campinas, SP.

Janaína Maria Martins Vieira, Universidade Federal do Ceará

Discente do Programa de Pós-Graduação em Engenharia Química, Doutorado. UFC, Fortaleza, CE.

Published

2012-05-14

How to Cite

Rebouças, M. C., Rodrigues, M. do C. P., Castro, R. J. S. de, & Vieira, J. M. M. (2012). Characterization of fish protein concentrate obtained from the Nile tilapia filleting residues. Semina: Ciências Agrárias, 33(2), 697–704. https://doi.org/10.5433/1679-0359.2012v33n2p697

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