Characterization of tilapia (Oreochromis niloticus) surimi: morphology, physicochemical and sensory properties

Abstract

Surimi is a semi-processed, wet, frozen, washed fish myofibrillar protein concentrate. This process allows better fisheries production, giving use to the great amount of residues generated by industry. The present study will investigate the structure and composition of surimi through techniques of electronic microscopy, sensorial and physicochemistry analyses. Surimi from tilapia will be produced manually. The mince, removed of fish, will be washed in cold water (5ºC) at a mince/water ratio of 1:4. The washing process will be repeated three times. After each washed, excess water was removed with a hand press. At the end of process, 2% of sodium chloride and 1% from sacarose will be added to mince. Thermal-induced gels will be cooked in a water bath at 90ºC for 30 min. To otimize gel formation, two types of starch (tapioca and corn starches) in three ratio (zero, five and 10%)will be added to surimi. The best formulation will be defined through the Response Surface Methodology for texture and moisture. Analyses of chemical composition, pH, soluble protein, acid tiobarbithúric reactive substances (SRATB), and amino acid, will be carried through. The quality of surimi gel will be evaluated by morphology. The sensory analysis will be carried through in surimi hamburger according to global acceptance test. (AU)