Desenvolvimento e caracterização de concentrados proteicos de tambacu

Abstract

The aim of this study was to develop methodologies to obtain fish protein concentrates from the Tambacu filleting, characterizing their physical-chemical composition and sensorial evaluation. It was conducted by three methodologies: raw material cooking and posteriorly drying (CP1), cooking, drying, lipids removal steps with Ethanol at 70°C and final drying (CP2) and three washes of the raw material with Ethanol at 70°C and to conclude, drying (CP3). In the protein concentrates the bromatological composition, coloration and sensorial analysis were evaluated. The results were analyzed by the tukey test. The final yield was 18,6% to CP1, 15,5% to CP2 and 19,8% to CP3. The highest (P<0,05) moisture (5,22%) and protein (80,39%) were obtained by CP2, which had the lower average of lipids (23,57%), while CP3 exhibited intermediate values (76,75% and 14,09% respectively). The ash content, the pH values and water activity weren’t different (P>0,05) between the concentrates. In the instrumental analysis of color, the CP2 showed the highest luminosity (74,97) and lower averages to Chroma a* and Chroma b* in relation to the other concentrates. The CP1 presented the lowest luminosity (60,57) and highest red intensity. The CP3 was the concentrate with yellow coloring. At the sensorial analysis, it was observed differences to odor, color and fish taste. . The CP1 had the strongest odor, the darkest color and the strongest fish taste in relation to the others. For odor and color, the CP2 and CP3 concentrates presented similar averages. In fish taste, CP2 is the weakest flavor, followed by CP3 and finally CP1. It is concluded that the methodology of lipids removal steps after cooking and drying (CP2) is more effective for the removal of lipids and deodorization of Tambacu protein concentrate.