Banca de DEFESA: ESTHER BORGES BARROS SILVA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : ESTHER BORGES BARROS SILVA
DATE: 24/02/2023
TIME: 09:00
LOCAL: Remoto - DTA/IT
TITLE:

Elaboration of Nile Tilapia Sausage (Oreochromis Niloticus, Linnaeus 1758) Enriched with Grape Peel Fibers. 

KEY WORDS:

Keywords: Use of organic waste. Fish. Functional food.

PAGES: 77
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

There are organic solid residues discarded by the food industry that have nutritional value and can contribute to food security. One way to add value to these foods is their use in the development of new products, which is the target of this work, which aimed to develop a functional sausage made from Mechanically Separated Meat (CMS) of Nile tilapia (Oreochromis Niloticus, Linnaeus 1758), which has its spine discarded by the fishing industry, with the addition of grape skin flour, which has a high fiber content, underused by wineries. For the evaluation of the effect of the ingredients in the formulations and in the technological attributes of the sausages, the Central Composite Rotational Design was used, using as independent variables the concentration of grape flour and the percentage of water. Physical-chemical and microbiological analyzes were carried out on the raw materials and sausages chosen as the best (moisture, yield, proteins, lipids, fibers and ash). In addition to these analyses, the technological action of the grape fiber on the physical and chemical characteristics of the product was also evaluated, as well as the evaluation of the characterization of the best formulations by the tasters through sensory analysis. As the most appropriate formulation from a technological point of view was sought, the work involved carrying out two experiments. The percentage of grape skin flour used in Experiments I and II were the same from 3.2 to 8.8%. The water concentration ranged from 11.2% to 16.8% in Experiment I and from 9.2 to 14.8% in Experiment II. Each of these experiments had 12 formulations. The responses evaluated in the different formulations were moisture, yield, water holding capacity (WHC), oil holding capacity (CRO) and adhesiveness. As a result, no significant difference (p>0.05) was obtained regarding moisture, yield, WHC and CRO in experiment I, there was only a significant difference (p<0.05) for adhesiveness. As for experiment II, a significant difference (p<0.05) was obtained for the response variables income and CRA and the others did not differ significantly (p>0.05) from each other. Two formulations from Experiment II (F3 and the central point) were selected, which were ranked for obtaining better R² in the statistical analysis and a random formulation (FA). They were followed up for about 2 months through microbiological analyzes which remained stable throughout this period and a centesimal analysis was carried out which showed that the sausages had a high fiber content (ranging between 4 and 5.6 g/100g). As for the sensory evaluation of the tasters in relation to the selected treatments, these were not characteristic of the sausage product, as it was rough, soft, sandy and without elasticity. It is therefore concluded that the product achieved its objective of being characterized as a product with a high fiber content but needs to improve its sensory characteristics.

COMMITTEE MEMBERS:
Presidente - 3333721 - GESILENE MENDONCA DE OLIVEIRA
Externo à Instituição - ALESSANDRA FERRAIOLO NOGUEIRA DOMINGUES - EMBRAPA
Externa à Instituição - SILVIA CONCEIÇÃO REIS PEREIRA MELLO - FIPERJ