bachelorThesis
Obtenção e caracterização físico-química de concentrado proteico da carne mecanicamente separada de tilápia do Nilo (Oreochromis niloticus)
Fecha
2022-06-10Registro en:
RIBEIRO, Leonardo Gabriani. Obtenção e caracterização físico-química de concentrado proteico da carne mecanicamente separada de tilápia do Nilo (Oreochromis niloticus). 2022. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2022.
Autor
Ribeiro, Leonardo Gabriani
Resumen
Fish production in Brazil has increased considerably in recent years due to the generation of industrial waste. Nile tilapia is one of the most produced and commercialized freshwater fish species in Paraná. After its filleting process (30 - 35%,) approximately 65 - 70% of co-products can be used, mainly for obtaining Mechanically Separated Meat (CMS). CMS has good nutritional properties and can be used to obtaining protein concentrates. The present study aimed to get a protein concentrate (PC) from Nile tilapia CMS. This PC was characterized by determining the proximal proximate composition, determination of yield, foam capacity, emulsifying capacity, solubility and water holding capacity. It was possible to obtain a PC with 71.31 g/100g of protein, 22.75 g/100g of moisture, 2.55 g/100 of ash, and 2.89 g/100g of lipids. Considerable protein values when compared to literature data. Regarding the yield, the extraction methodology allowed a yield of 19.96g/100g of PC, a result superior to the data found for similar products. The PC showed no foaming capacity, and both its emulsion activity and its stability were better in the pH range of 12. It is believed that this characteristic could be improved if the CP went through a hydrolysis process. Regarding solubility, PC showed a minimum solubility in the pH range of 7.0 (20.84 g/100g) and a maximum solubility in the pH range equal to 12 (146.16 g/100g). It showed a good water retention capacity, 4.9 mL of water/g of protein, similar to studies carried out with fish protein hydrolysates. PC can be considered a promising product, with physicochemical characteristics and important functional and technological properties.