Crioprotetores e inibidores de proteases na prote??lise e geleifica????o do surimi de tambaqui (Colossoma macropomum) e matrinx?? (Brycon amazonicus) sob estocagem congelada

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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.