Enrichment of fishburgers with proteins from surimi washing water

Enrichment of fishburgers with proteins from surimi washing water

Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recove...

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Veröffentlicht in:Ciência e tecnologia de alimentos 2020-12, Vol.40 (4), p.822-826
Hauptverfasser: OLIVEIRA, Dayse Lícia de, GRASSI, Thiago Luís Magnani, BASSANI, Juliana Sedlacek, DINIZ, Juliana Campos Pereira, PAIVA, Natália Mingues, PONSANO, Elisa Helena Giglio
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container_issue 4
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container_title Ciência e tecnologia de alimentos
container_volume 40
creator OLIVEIRA, Dayse Lícia de
GRASSI, Thiago Luís Magnani
BASSANI, Juliana Sedlacek
DINIZ, Juliana Campos Pereira
PAIVA, Natália Mingues
PONSANO, Elisa Helena Giglio
description Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of surimi. The water generated in the washing operations of trims of farmed tilapia (Oreochromis niloticus) were filtered in a 30 kDa polyethersulfone membrane. The recovered proteins were dehydrated in spray dryer and added at 5 and 10% into fishburgers made with tilapia surimi. The fishburgers were evaluated for proximal composition, cooking yield, sensory parameters and acceptability. The incorporation of proteins into the fishburgers improved the sensory aspects of the final product and provided greater acceptability while maintaining the same manufacturing yield. The addition of 10% of the recovered proteins increased the nutritional value of surimi fishburgers.
doi_str_mv 10.1590/fst.21319
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title Enrichment of fishburgers with proteins from surimi washing water
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