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Washings and cryoprotectants for the production of Tilapia Surimi

2017; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 37; Issue: 3 Linguagem: Inglês

10.1590/1678-457x.18716

1678-457X

Dayse Lícia Oliveira, Thiago Luís Magnani Grassi, Edson Francisco do Espírito Santo, Jefferson Felipe Cavazzana, Marcelo Tacconi de Siqueira Marcos, Elisa Helena Giglio Ponsano,

Protein Hydrolysis and Bioactive Peptides

This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and the variables analyzed were proximate composition, non-nitrogen protein (NNP) removal, texture, color and yield. The protein and moisture contents of the surimi were influenced neither by washings nor by cryoprotectants, while the ash content was higher when NaCl + saccharose were used as the cryoprotectants and the yield was higher when only distilled water was used for the washings. Combining distilled water for the washings and NaCl + saccharose as the cryoprotectants provided the highest lipid and NNP removals. The different treatments produced surimi gels with similar colors and texture.