Optimization of the surimi production from Mechanically Recovered Fish Meat (MRFM) using response surface methodology

The by-products generated from industrial filleting of tilapia surimi can be used for the manufacture of surimi. The surimi production uses large amounts of water, which generates a wastewater rich in organic compounds (lipids, soluble proteins and blood). Optimizing the number of washing cycles will contribute to a more sustainable production. A mathematical model of mechanically recovered tilapia meat (Oreochromis niloticus) for the processing of surimi (minced fish washing cycles and tapioca starch addition) based on two quality parameters (texture and moisture) was constructed by applying the response surface methodology (RSM). Each factor had an important effect on the moisture and texture of surimi. This study found that the optimal formulation for producing the best surimi using the by-products of tilapia filleting in manufacturing fish burger were the addition of 10% tapioca starch and three minced fish washing cycles. A microstructural evaluation supported the findings of the mathematical model. Practical Applications: The use of mechanically recovered fish meat (MRFM) for the production of surimi enables the utilization of the by-products of filleting fish. However, the inferior quality of the surimi produced from MRFM in relation to that produced with fillets necessitates the addition of starch; secondly, surimi production consumes a large volume of water. RSM provides a valuable means for optimizing the number of washing cycles and starch amounts utilized in fish burger production. Tapioca starch, widely produced in Brazil, has desirable characteristics (surface sheen, smooth texture, neutral taste and clarity in solution) for use in MRFM-produced surimi. © 2013 Wiley Periodicals, Inc.

Valor agregado aos resíduos do processamento de tilápia: aspectos tecnológicos, químicos e microestruturais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Desenvolvimento de produto tipo “snack” a base de carne mecanicamente separada de tilápia do Nilo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Silagem ácida de resíduos da filetagem de tilápias em dietas de alevinos de piauçu Leporinus macrocephalus

Pós-graduação em Aquicultura - FCAV

Utilização do óleo extraído dos resíduos da filetagem de tilápia (Oreochromis niloticus) para produção de biodiesel

The aims of this study were to evaluate the potential of the oil extracted from tilapia residues filleting for biodiesel production, select the one that presents the greatest potential for this purpose and characterize the obtained biodiesel to be neutralized or refined and analyzed according to their physicochemical and yield characteristics. For this, the crude heads, carcasses and offal which have undergone physical and chemical analysis and yield were extracted. For this, the crude oil was extracted from the heads, carcasses and guts, which have passed through physicochemical and yield analysis.For the statistical analysis, a completely randomized design was used with 3 treatments (head, carcass and viscera) and 5 replications.It was observed significant differences in the oils (P <0.05) being the viscera oil the one that showed higher yield although it presented the worst values for all evaluated indices. For this reason this oil was selected for further studies. In this new stage of the study the treatments were: neutralized crude oil and viscera refined oil with different volumes of NaOH 16%.It was adopted a completely randomized design, with a 2x3 factorial (types of oil x soda volumes) with 3 replications. The analyzed variables were acid value, saponification index, peroxide value and iodine value. It was also evaluated the performance of all the obtained biodiesel. It can be concluded that: among the filleting residues oil of tilapias, the one which is more suitable for biodiesel production, due to its high yield, was the viscera oil. The use of all stages of refining is indispensable, once the obtained index and the yield were greater in the biodiesel refined oil; the produced biodiesel from tilapia’s viscera oil meets the ANP standards and, therefore, it is adequate for use.

Métodos de abate e qualidade da tilápia do Nilo

Pós-graduação em Aquicultura - FCAV

Eficiência do processo de ultrafiltração seguido de biodigestão anaeróbia no tratamento de efluente de frigorífico de tilápia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da estabilidade de produtos obtidos de carne mecanicamente separada de tilápia nilótica (Oreochromis niloticus)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Elaboração de embutido cozido tipo salsicha com carne mecanicamente separada de resíduos de filetagem de tilápias do Nilo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet

O objetivo deste trabalho foi realizar a caracterização físico-química e microbiológica do surimi obtido de resíduos da filetagem de piramutaba. Os resultados da caracterização físico-química dos resíduos e surimi foram: umidade (76,37 e 79,11%), lipídios totais (5,35 e 0,74%), proteínas (14,92 e 10,79%), cinzas (3,03 e 2,35%), pH (6,9 e 7,4), valor calórico (109,15 e 77,86 kcal.g^-1) e atividade de água (ambos 0,98), respectivamente. Os resultados dos valores de bases voláteis totais foi de 7,29 mgN/100^-1 g (resíduos) e carboidratos de 7,01% (surimi). Os valores de lipídios totais e proteínas foram reduzidos durante o preparo do surimi, provavelmente, devido a sucessivas lavagens durante o processamento. Os resíduos e o surimi foram analisados microbiologicamente estando em conformidade com os parâmetros exigidos. Os resultados mostraram que houve uma perda da cor vermelha (parâmetro a*) e amarela (parâmetro b*). Por outro lado, o parâmetro L* (luminosidade) aumentou após o processamento do surimi. Conclui-se que os resíduos de piramutaba podem ser empregados como matéria-prima de qualidade na elaboração de surimi e como fonte de nutrientes para a alimentação humana, constituindo-se também como uma alternativa para destino dos resíduos, antes lançados no ambiente.

Cestóides da ordem Trypanorhyncha em peixes de importância comercial capturados no litoral amazônico

Objetivo deste trabalho foi identificar a fauna parasitária, em especial os cestóides da ordem Trypanorhyncha, que acometem peixes de valor comercial capturados no litoral amazônico e avaliar os possíveis impactos na produção pesqueira industrial. Foram examinados 328 exemplares de cinco espécies de peixes: Cynoscion acoupa, Macrodon ancylodon, Plagioscion squanosissimus, Centropumus undecimalis, Arius Parkeri. Foi feita a mensuração do seu comprimento total e pesagem dos peixes, na filetagem examinou as regiões corporais, musculatura e serosa. Os blastocistos de Trypanorhyncha encontrados foram removidos e encaminhados para Laboratório Carlos Azevedo. Todas as espécies pesquisadas estavam parasitadas por Trypanorhyncha, totalizando 283 (73,78%) exemplares parasitados. A espécie Callitetrarhynchus gracilis apresentou maior prevalência parasitária. Poecilancistrium aryophyllum foi a que mais parasitou as espécies de peixes estudadas, seguida da Pterobothrium crassicolle e as Pterobothrium heteracanthum e Callitetrarhynchus speciosum, parasitaram Cynoscion acoupa e Arius Parkeri, respectivamente. As regiões da musculatura abdominal e dorso-lateral foram as mais acometidas.

Exigência de proteína digestível em dietas para juvenis de tambaqui e a dinâmica do crescimento muscular por aspectos morofológicos e turnover isotópico do carbono-13 e do nitrogênio-15

Pós-graduação em Zootecnia - FCAV

Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight

The influence of weight (W) category of the rainbow trout on processing yield and chemical composition of the entire eviscerated fish and fish fillet was analyzed. A completely randomized design was employed for processing variables (W1 = 300 to 370 g and W2 = 371 to 440) coupled to a 2 x 2 factorial scheme for the chemical composition (W1 and W2 and forms of presentation: fillet and whole eviscerated fish). W1 showed higher yield for entire eviscerated fish (83.00%) and head (13.27%), but a lower yield for the viscera (17.00%), when compared to W2. We did not affect abdominal muscle yield, fillet with or without skin, skin percentage and residues. There were significant differences between W for moisture (W1 = 72.30% and W2 = 71.15%) and lipids (CP1 = 7.96% and CP2 = 9.04%) rates. Fillet moisture contents (73.74%) and crude protein (19.05%) were higher (p < 0.01) than for entire eviscerated fish (69.71% and 17.81%, respectively). Ash (2.15%) and lipid (10.48%) rates were higher (p < 0.01) for entire fish when compared to those of fillets (1.16% and 6.52%, respectively). The slaughter of fish weighing between 300 and 370 g and their fillets are more adequate for the market.

Caracterização de surimi obtido a partir da carne mecanicamente separada de tilápia do Nilo e elaboração de fishburger

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Características morfométricas e rendimento corporal do suruvi Steindachneridion scriptum agrupados por sexo

The body shape, body yields and morphometric ratios is important for species characterization and evaluation of their productive potential. The aim of this study was to determine the morphometric reasons, the body yields and correlations for male and female suruvi, Steindachneridion scriptum. Was analyzed 30 males and 30 females, and length and weight measurements were made. Was calculated carcass yields and morphometric relationships. The design was complete randomized. Data were subjected to analysis of normality; variance and means were compared by t test and Mann Whitney test. The average total weight of males was 1,583.50 +/- 263.79 g, while the total weight of females was 1,606.66 +/- 185.34 g. The total lengths were 53.42 +/- 2.64 cm for males and 53.35 +/- 1.98 cm for females. Average total weight and total lengths was similar between the sexes (P>0.05). Dress out yields of 65.54 +/- 1.36% (males) and 65.71 +/- 1.20% (females) and edible portions of 41.99 +/- 1.66% (males) and 41.93 +/- 2.05% (females) did not differ significantly between the sexes (P>0.05). The percentage of head relative to the total weight was significantly higher in males (17.67 +/- 1.24%) than in females (16.90 +/- 0.85%). The weight of the viscera such as the percentage relative to the total weight was significantly higher in females. The species has no body yields and morphometric characteristics limitations for commercial production.