Banca de DEFESA: SELMIR JOSÉ DE FREITAS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : SELMIR JOSÉ DE FREITAS
DATA : 28/01/2020
HORA: 09:00
LOCAL: EMBRAPA - CTAA
TÍTULO:

Meat sausage type mechanically separated from Nile Tilapia (Oreochromis niloticus Linnaeus, 1758), with addition of pineapple residue fibers (Ananas comosus (L.) Merril)

PALAVRAS-CHAVES:

Embedded fish, solid waste, dietary fiber, healthy food.

PÁGINAS: 77
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Aproveitamento de Subprodutos
RESUMO:

The generation of the residual organics resulting from the processing of fish is one of the problems faced by the companies, processors, as well as an important strategy for the mitigation of these wastes is their use in the development of new products. In this context, the aim of this study was to develop a built-in type sausage, boiled beef, mechanically separated (in CMS) of Nile tilapia (Oreochromis niloticus Linnaeus, 1758), with the addition of the flour, the residue from the processing of pineapple (C) (Ananas comosus (L.) Merrill), taking into account their nutritional properties and technological applications. In order to achieve a formulation which is great for the product that was used in the experimental Design Comprised a Central Rotational (DCCR), in 11 trials, where the independent variables were the starch out of the corn and flour residue from the processing of pineapple (C), which are used in the ranges of 0.29% to 2%, and 3% and 8%, respectively. The averages of the experimental results of the variable responses (moisture, yield, on baking, a small, waterholding capacity, color, and texture) were evaluated by the Methodology of Response Surface (MSR). From the best results are indicated by the mathematical model were chosen in three formulations: T-1 (at 1.7 per cent, starch, and 3,73 % C, T-2 (1 % starch, 3 % C), and T-3 (1 % starch, and 8% for C), in addition to the formulation of the control (T-C), without the addition of starch, and the FRA. The characteristic of the physico-chemical and microbiological of the raw materials, and the built-in was satisfactory and achieved the level of dietary fiber above 3%, which gives the sausage to the attribute of the “source” of fibre, according to the RDC nº 54/2012, from the ANVISA. The results of the sensory analysis there were no significant differences (p<0,01) the test of general acceptance among a sample of TC, with the highest mean agreement that has been in the sample at T-1 in the scale hedonic of 9 points, while the range of the notes 6 (liked slightly”) and 7 (“liked moderately”). Already in the sample, the T-3 (mean of 4.1) was evaluated in the range of the score is 4, which corresponds to the “disliked moderately”. The sausage in the treatment of T-1, which had a fiber content of 4,81 % and the proximate composition with the 10,81 % of the protein 8,18 % from fat, 2,71 % of the ash, and 138,54 Kcal/100 g, and it is considered a nutritious food, low in calories, and are functional.
 

MEMBROS DA BANCA:
Presidente - 3333721 - GESILENE MENDONCA DE OLIVEIRA
Externo à Instituição - ALESSANDRA FERRAIOLO NOGUEIRA DOMINGUES - EMBRAPA
Externa à Instituição - RENATA TORREZAN - EMBRAPA
Externa à Instituição - SILVIA CONCEIÇÃO REIS PEREIRA MELLO - FIPERJ