Preparation of tambacu protein concentrates using different methodologies
نویسندگان
چکیده
The aim of this study was to develop methodologies obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate sensory profile. Concentrates were prepared by one three methodologies: cooking the raw material subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C final (FPC2); washing steps (FPC3). FPC2 had a lower yield (15.5%) chroma a* (1.77) b* values (14.12) but higher moisture (5.22%) content (80.39%) luminosity (74.97), in addition having weakest taste compared FPC1 FPC3. strongest odour, darkest colour, Ash, pH values, water activity not different between concentrates. It is concluded that methodology where are carried out after (FPC2) more effective for lipids deodorization concentrate.
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ژورنال
عنوان ژورنال: Semina-ciencias Agrarias
سال: 2022
ISSN: ['1676-546X', '1679-0359']
DOI: https://doi.org/10.5433/1679-0359.2022v43n1p415