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Submitted by EYNER ANDRADE (eyner.godinho@ifam.edu.br) on 2020-07-16T21:54:16Z No. of bitstreams: 4 TESE_EYNER.pdf: 27667401 bytes, checksum: e0d046f303a392db8a5ebdcbb2b2e667 (MD5) CartaEncaminhamentoAutodepo??sito (2).pdf: 392195 bytes, checksum: 21e4f833a28d5938b69a6e004e89e862 (MD5) ATA_Doutorado.pdf: 553512 bytes, checksum: bf06b4520adf5a38b3cca7f3138715ba (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Approved for entry into archive by PPGCIPET Ci??ncias Pesqueiras nos Tr??picos (ppgcipet@ufam.edu.br) on 2020-07-27T20:21:00Z (GMT) No. of bitstreams: 4 TESE_EYNER.pdf: 27667401 bytes, checksum: e0d046f303a392db8a5ebdcbb2b2e667 (MD5) CartaEncaminhamentoAutodepo??sito (2).pdf: 392195 bytes, checksum: 21e4f833a28d5938b69a6e004e89e862 (MD5) ATA_Doutorado.pdf: 553512 bytes, checksum: bf06b4520adf5a38b3cca7f3138715ba (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Approved for entry into archive by Divis??o de Documenta????o/BC Biblioteca Central (ddbc@ufam.edu.br) on 2020-07-28T14:24:44Z (GMT) No. of bitstreams: 4 TESE_EYNER.pdf: 27667401 bytes, checksum: e0d046f303a392db8a5ebdcbb2b2e667 (MD5) CartaEncaminhamentoAutodepo??sito (2).pdf: 392195 bytes, checksum: 21e4f833a28d5938b69a6e004e89e862 (MD5) ATA_Doutorado.pdf: 553512 bytes, checksum: bf06b4520adf5a38b3cca7f3138715ba (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Made available in DSpace on 2020-07-28T14:24:44Z (GMT). No. of bitstreams: 4 TESE_EYNER.pdf: 27667401 bytes, checksum: e0d046f303a392db8a5ebdcbb2b2e667 (MD5) CartaEncaminhamentoAutodepo??sito (2).pdf: 392195 bytes, checksum: 21e4f833a28d5938b69a6e004e89e862 (MD5) ATA_Doutorado.pdf: 553512 bytes, checksum: bf06b4520adf5a38b3cca7f3138715ba (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2016-07-16 Conselho Nacional de Desenvolvimento Cient??fico e Tecnol??gico - CNPq This study evaluated the yield, chemical composition, autolytic activity, texture, and color of surimi of tambaqui and matrinx??, and proposed improvements in the frozen storage and thermal gelation steps through the use of cryoprotectants and protease inhibitors. Studies have shown that losses during processing reduce the yield from 40%, for mechanically deboned meat (MDM), to 36%, for tambaqui surimi, and in the case of matrinx?? species, the results were 48.5% and 40.5% for MDM and surimi, respectively. The centesimal composition of MDM revealed that successive washes increased the moisture content in both fish, thus, obtaining a special class of surimi according to the moisture criterion. There was a reduction in protein content during the washing step due to the removal of sarcoplasmic proteins. This process also reduced the mineral content of the fish; however, it was not efficient in removing lipids. The water-holding capacity (WHC) data showed a tendency to decrease after 90 days of storage, regardless of the type of cryoprotectant used. Protein solubility did not show great variations until the end of the experiment. The texture was significantly affected by the length of the storage time, as it started, decreasing after 90 days. These results were confirmed by electrophoresis, which revealed significant denaturation of myosin after 120 days of storage. The use of a cryoprotectant mixture containing 4% sucrose, 4% sorbitol, and 0.5% sodium tripolyphosphate gave us the best results for both the species studied. The results for autolytic activity levels showed that 5% soy protein isolate treatment was most effective, inhibiting around 60% of the autolytic activity in surimi of tambaqui and matrinx??. Both soy and potato extracts gave good results which indicated that serine proteases play an important role in the muscle proteolytic activity of both species. The addition of inhibitors improved the elasticity of gels measured via a folding test, where all treatments obtained AA concept. The results obtained for gel strength measurements (g.cm) for tambaqui kamaboko showed that only potato extract treatment at 1% did not improve the texture, however this value was statistically equal to the control. In matrinx?? kamaboko, the gel strength improved after the treatments with ovalbumin (5%) and soy protein isolate (3% and 5%), but decreased after treatment with potato extract. The soy protein isolate and potato extract caused losses in the ???whiteness??? of the product, however this value remained above 70%. To conclude, soy protein isolate is the most efficient inhibitor for both the species of fish studied here. Este estudo avalia o rendimento, composi????o qu??mica, atividade autol??tica, textura, e cor dos ???surimi??? de tambaqui e matrinx??, propondo melhorias na estocagem congelada e na geleifica????o t??rmica atrav??s do uso de crioprotetores e inibidores de proteases. Os estudos mostraram que durante o processamento h?? perdas que reduziram o rendimento passando de 40% para Carne Mecanicamente Separada (CMS) e 36% para o ???surimi??? de tambaqui e, para o matrinx??, os resultados foram de 48,5% e 40,5% para CMS e ???surimi???, respectivamente. A composi????o centesimal da CMS revelou que as lavagens sucessivas aumentaram do teor de umidade para ambos os peixes, obtendo-se um ???surimi??? de classe especial segundo o crit??rio da umidade. Houve redu????o do teor proteico decorrente da remo????o das prote??nas sarcoplasm??ticas durante a lavagem. A etapa reduziu ainda o teor de minerais, por??m, n??o foi eficiente na remo????o dos lip??dios. Os dados da Capacidade de Reten????o de ??gua (CRA) mostraram tend??ncia a diminui????o a partir dos 90 dias, independente do tipo de crioprotetor. A solubilidade proteica n??o apresentou grandes varia????es at?? o final do experimento. A textura foi sensivelmente afetada pelo tempo de estocagem, decrescendo a partir dos 90 dias. Os resultados foram confirmados pela eletroforese que revelou maior desnatura????o da miosina a partir dos 120 dias de conserva????o. O uso da mistura de crioprotores a 4% de sacarose, 4% de sorbitol e 0,5% de tripolifosfato de s??dio apresentou os melhores resultados para ambas as esp??cies. Os resultados para atividade autol??tica mostraram que a prote??na isolada de soja a 5% foi mais eficiente, inibindo em torno de 60% da atividade autol??tica nos ???surimi??? de tambaqui e matrinx??. Tanto a soja como o extrato de batata apresentaram bons resultados indicando que as serino-proteases desempenharam importante papel na atividade proteol??tica muscular de ambas as esp??cies. A adi????o de inibidores melhorou a elasticidade dos g??is atrav??s do teste da dobra, onde todos os tratamentos obtiveram conceito AA. Os resultados de For??a de Gel (gxcm) para o ???kamaboko??? de tambaqui mostraram que apenas o extrato de batata a 1% de adi????o n??o incrementou a textura, entretanto sendo estatisticamente igual ao controle. No ???kamaboko??? de matrinx??, a for??a de gel foi melhor nos tratamentos com ovoalbumina 5% e prote??na isolada de soja a 3% e 5%, mas apresentou resultados negativos para o extrato de batata. A prote??na de soja e o extrato de batata causaram perdas na brancura do produto, por??m manteve-se acima de 70%. Concluiu-se assim que a prote??na isolada de soja ?? o inibidor mais eficiente para ambas as esp??cies.

Made available in DSpace on 2015-04-22T22:17:28Z (GMT). No. of bitstreams: 1 Dissertacao - Eyner Godinho de Andrade.pdf: 1620387 bytes, checksum: d94449ab292c6a6a393caf5983969e46 (MD5) Previous issue date: 2006-08-03 Funda????o de Amparo ?? Pesquisa do Estado do Amazonas The aim of this study was to evaluate the effect of the frozen storage on the sensory, chemical, microbiological stability and functional properties of the protein of minced fish of tambaqui (Colossoma macropomum) and matrinx?? (Brycon amazonicus) catering by fish culture located near Manaus (AM), elaborated in laboratories conditions. In general, during frozen storage of minced fish occurs losses on a functionality of proteins as reduction of solubility and of water-holding capacity (WHC), as well as deterioration enzymatic and bacterial, when diverse volatile composites that can incite, among others problems are formed, the oxidative rancidity and the muscular increase of pH. To evaluate the stability of minced of matrinx?? and tambaqui during its storage -20??C had been used parameters as: values of N-BVT, pH, sensory tests and bacteriological countings. The protein solubility and the WHC had been determined to verify the possible alterations in the functionality of proteins due to the freezing. Also the chemical and nutritional characterization of minced was made fish by means of the proximal composition and amino acid profile. The income of the triturated meat was determined, after gotten the processes of decapitation, gutted and separation mechanics. The results had been low: 37.44% and 47.0% for tambaqui and matrinx??, respectively. On the basis of the text of lipids and energy value, both the fish had been classified as semi fat. Tambaqui with 2,66% of lipids and 90,98 kcal and matrinx?? with 5,55% of lipids and energy of 127,67% kcal. The fish used in the experiment process high proteins text: 16.74% for tambaqui and 18.61% for matrinx??, being gifts in its composition all the essential amino acids. The protein solubility of minced fish for both the studied species presented a drastic reduction in the first month of storage and it tends to stabilize sixty days after, remaining itself it enters 0,03 and 0,04 g/dL until the end of the experiment. Throughout the one hundred and fifteen days of frozen stockage -20??C minced fish of tambaqui and matrinx?? had presented stability of the CRA that varied between 95 and 97%. The N-BVT, for both minced , presented an increase in first the thirty days, followed of a fall accented until the end of the experiment, being always below of the limit of 30 mg of N-BVT/100 g. The values of pH had shown to a rise of 6,17 the 6,39 for matrinx?? and of 6,30 the 6,48 for tambaqui until the sixty days of storage -20??C and after this period had a fall with trend to the stability. During the frozen storage of minced of matrinx?? a reduction of the bacterial countings was noticed. It can have had contamination of the samples or imperfections in the freezing, not having, however, the presence of Escherichia coli. In the sensory evaluation the products of both the species had been remained in quality A throughout the experimental period. The results allow to conclude that minced fish had kept same stability for long periods of frozen storage consisting in an alternative for diversification of the production of the regional fishing industry and allowing the search for other markets, national as in such a way international. O objetivo deste trabalho foi avaliar os efeitos da estocagem congelada sobre a estabilidade sensorial, qu??mica, microbiol??gica e propriedades funcionais da prote??na dos minced fish de tambaqui (Colossoma macropomum) e de matrinx?? (Brycon amazonicus) provenientes de pisciculturas localizadas pr??ximas ?? Manaus (AM), elaborados em condi????es laboratoriais. De modo geral, durante a estocagem congelada dos minced fish ocorrem perdas na funcionalidade das prote??nas como a diminui????o da solubilidade prot??ica e da capacidade de reten????o de ??gua (CRA), bem como a deteriora????o enzim??tica e bacteriana, quando s??o formados diversos compostos vol??teis que podem provocar, entre outros problemas, a rancidez oxidativa e o aumento do pH muscular. Para avaliar a estabilidade dos minced de matrinx?? e tambaqui durante sua estocagem a -20??C foram utilizados par??metros como: valores de N-BVT, pH, testes sensoriais e contagens bacteriol??gicas. A solubilidade prot??ica e o CRA foram determinados para verificar as poss??veis altera????es na funcionalidade das prote??nas devido ao congelamento. Foi tamb??m feita a caracteriza????o qu??mica e nutricional dos minced fish por meio da composi????o centesimal e perfil de amino??cidos. Foi determinado o rendimento da carne triturada, obtida ap??s os processos de decapta????o, eviscera????o e separa????o mec??nica. Os resultados foram baixos: 37,44% e 47,0% para o tambaqui e a matrinx??, respectivamente. Com base no teor de lip??dios e valor energ??tico, ambos os peixes foram classificados como semigordos. O tambaqui com 2,66% de lip??dios e 90,98 kcal/100g e a matrinx?? com 5,55% de lip??dios e energia de 127,67 kcal/100g. Os peixes utilizados no experimento possu??am alto teor prot??ico: 16,74% para o tambaqui e 18,61% para a matrinx??, estando presentes em sua composi????o todos os amino??cidos essenciais. A solubilidade prot??ica dos minced fish para ambas as esp??cies estudadas apresentou uma diminui????o dr??stica no primeiro m??s de armazenagem e tendeu a estabilizar-se ap??s sessenta dias, mantendo-se entre 0,03 e 0,04 g/dL at?? o final do experimento. Ao longo dos cento e quinze dias de estocagem congelada a -20??C os minced fish de tambaqui e matrinx?? apresentaram estabilidade do CRA que variou entre 95 e 97%. O N-BVT, para ambos os minced , apresentou um aumento nos primeiros trinta dias, seguido de uma queda acentuada at?? o final do experimento, ficando sempre abaixo do limite de 30 mg de N-BVT/100 g. Os valores de pH mostraram uma eleva????o de 6,17 a 6,39 para a matrinx?? e de 6,30 a 6,48 para o tambaqui at?? os sessenta dias de estocagem a -20??C e ap??s esse per??odo houve uma queda com tend??ncia ?? estabilidade. Durante a estocagem congelada do minced de matrinx?? notou-se uma redu????o das contagens bacterianas. Pode ter havido contamina????o das amostras ou falhas no congelamento, n??o havendo, contudo, a presen??a de Escherichia coli. Na avalia????o sensorial os produtos de ambas as esp??cies mantiveram-se em qualidade A ao longo do per??odo experimental. Os resultados permitem concluir que os minced fish mantiveram estabilidade mesmo por longos per??odos de estocagem sob congelamento constituindo-se em uma alternativa para diversifica????o da produ????o da ind??stria pesqueira regional e permitindo a busca por outros mercados, tanto nacional como internacional.