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| Mello,Silvia Conceição Reis Pereira; Freitas,Mônica Queiroz de; São Clemente,Sergio Carmona de; Franco,Robson Maia; Nogueira,Eduardo Bruno; Pinto,Maria Dalva Silva Ribas. |
| O objetivo deste estudo foi avaliar rendimentos, composição centesimal e características bacteriológicas da polpa e do surimi de tilápia obtidos a partir da desossa mecânica de espinhaços residuais da filetagem de peixes de 400 a 650 gramas e oriundos de unidade de processamento oficial. As amostras foram divididas em quatro lotes, com intervalos de prazo de coleta de dois meses. As análises realizadas foram determinação do rendimento, composição centesimal (umidade, proteína, lipídios e cinzas) e análises bacteriológicas: contagem de Bactérias Heterotróficas Aeróbias Mesófilas (CBHAM) e Psicrotróficas (CBHAP); isolamento e identificação de Salmonella spp., Staphylococcus coagulase positiva e Escherichia coli. Os rendimentos obtidos para a polpa e o surimi... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carne mecanicamente separada de pescado (CMSP); Surimi; Polpa de pescado; Tilápia; Oreochromis niloticus. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782010000300025 |
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| Eymard, Sylvie; Carcouet, Elodie; Rochet, Marie-joelle; Dumay, Justine; Chopin, Christine; Genot, Claude. |
| When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi and washing water). Most of the lipids were removed during the process and neutral lipids were lost in higher proportion than polar lipids. As a consequence, total lipids of surimi contained more polyunsaturated fatty acids (338 19 g kg(-1)) than total lipids of the minced fillets (220 8 g kg-1). Thiobarbituric acid reactive substances (TBARS) was higher in the minced... |
| Tipo: Text |
Palavras-chave: Process; Fatty fish; Surimi; Polyunsaturated fatty acids; Lipid oxidation. |
| Ano: 2005 |
URL: http://archimer.ifremer.fr/doc/2005/publication-424.pdf |
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| Eymard, Sylvie. |
| Critical steps of the process of horse mackerel surimi manufacturing were identified. This led to propose technical and chemical solutions in order to limit development of lipid oxidation reactions. In this way, analytical methods of lipids and lipid oxidation compounds were adapted to the studied products. A method to determine hydroperoxyde concentrations was developed. The front face fluorescence technique was tested to evaluate the degree of surimi alteration. Lipid oxidation kinetics were determined during horse mackerel storage on ice or at 17°C. The formation of lipid oxidation products was followed during manufacturing and horse mackerel surimi frozen storage. The impact of raw material freshness on the development of lipid oxidation during surimi... |
| Tipo: Text |
Palavras-chave: Processing; Conservation; Surimi; Pelagic fish; Lipid oxidation; Lipids; Transformation; Conservation; Surimi; Petits pélagiques; Oxydation des lipides; Lipides. |
| Ano: 2003 |
URL: http://archimer.ifremer.fr/doc/2003/these-2.pdf |
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