Desenvolvimento de mistura desidratada para croquete de Tilápia do Nilo (Oreochromis niloticus)
The Nile tilapia meat has a high nutritional value, but the consumption in Brazil still low and processing generates large amounts of waste. Among these,mechanically deboned meat (MDM) can be used for formulation of new products. The objective of this study was the development of lyophilized mixture...
| Autor principal: | Souza, Carolina de |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/6521 |
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| Resumo: |
The Nile tilapia meat has a high nutritional value, but the consumption in Brazil still low and processing generates large amounts of waste. Among these,mechanically deboned meat (MDM) can be used for formulation of new products. The objective of this study was the development of lyophilized mixtures Nile Tilapia croquette MDM. This feedstock has a high protein and low fat content, important characteristics for development of healthier products. Therefore, a ternary mixture design was applied to optimize the formulation using flour rich in fiber. We also carried out the composition proximal and control samples enriched with flaxseed meal being evaluated sensory parameters and lipid oxidation. The croquette obtained showed a high protein and high content of fat sources of fatty acids essences which are important features for the development of healthy products, in addition to presenting their sensory characteristics appropriate to an acceptance question global of the product. The MDM Nile Tilapia can provide new products nutritionally adequate, and to establish the need for animal protein first quality and increase the number of consumers of fish flesh throughout the country. |
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