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Magalhães GL, Soares Júnior MS, Caliari M, Monteiro MLG, Mársico ET. Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature. Foods 2023; 12:2748. [PMID: 37509840 PMCID: PMC10379180 DOI: 10.3390/foods12142748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
This research aimed to optimize surimi production with innovative raw materials called pirarucu trimmings and broken rice grains, which are by-products from food industries. The effects of three independent variables (number of washing cycles, content, and cooking temperature of rice flour-RF) on surimi's physical, chemical, and technological qualities were investigated through a Box-Behnken design. The number of washing cycles affected yield (77-93%), moisture (55-67%), lipids (18-35%), protein (7.15-11.88%), whiteness (46.73-64.45), chroma (8.86-13.18), hue angle (80.79-93.12°), cohesiveness (0.40-0.61), springiness (0.51-0.99), and freeze stability after 4 weeks (85.16-96.53%). RF concentration affected moisture, lipids, cohesiveness, springiness, and freeze-thaw stability after 4 weeks. RF cooking temperature affected moisture, chroma, cohesiveness, and springiness. The optimal conditions for surimi production with high yield and overall quality were three washing cycles, 6% of RF, and RF cooking temperature at 85 °C. It reveals the promising potential of both by-products to be used as an ingredient in restructured products and contribute to improving agri-industry sustainability.
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Affiliation(s)
| | | | - Márcio Caliari
- School of Agronomy, Federal University of Goias (UFG), Goiania 74690-900, Brazil
| | - Maria Lúcia Guerra Monteiro
- Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro 21941-909, Brazil
- Department of Food Technology, Fluminense Federal University (UFF), Rio de Janeiro 24220-000, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Fluminense Federal University (UFF), Rio de Janeiro 24220-000, Brazil
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Viana FM, Monteiro MLG, Ferrari RG, Mutz YS, Martins IBA, Salim APAA, De Alcantara M, Deliza R, Mano SB, Conte-Junior CA. Multivariate Nature of Fish Freshness Evaluation by Consumers. Foods 2022; 11:foods11142144. [PMID: 35885387 PMCID: PMC9322791 DOI: 10.3390/foods11142144] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/15/2022] [Accepted: 07/18/2022] [Indexed: 11/24/2022] Open
Abstract
The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The results of the survival analysis demonstrated that, in general, consumers still considered the fish to be suitable for purchase (4.128 days of storage), despite being microbiologically unsuitable for consumption. However, the subsequent division of consumers into clusters indicated that women and individuals with high income and education levels tend to reject fish with few days of storage (3.650 days), mainly due to discoloration, despite still being microbiologically suitable for consumption. Thus, these segments present a safer behavior regarding the purchase of fresh fish. The influence of different frequencies of fish consumption and age of consumers on the assessment of fish freshness was not clarified. The responsibility for ensuring safe and healthy products at the point of sale must lie with the producers and distributors. However, improving consumers’ ability to make good choices when buying fresh fish would bring social and economic benefits related to public health and to the seafood industry, because it would enable them to make relevant claims and demand their rights.
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Affiliation(s)
- Fernanda M. Viana
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
| | - Maria Lucia G. Monteiro
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói 24230-340, RJ, Brazil; (A.P.A.A.S.); (S.B.M.)
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 1281, Rio de Janeiro 21941-598, RJ, Brazil
- Correspondence:
| | - Rafaela G. Ferrari
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 1281, Rio de Janeiro 21941-598, RJ, Brazil
| | - Yhan S. Mutz
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 1281, Rio de Janeiro 21941-598, RJ, Brazil
| | - Inayara B. A. Martins
- Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, BR 456, km 7, Seropédica 23897-000, RJ, Brazil;
| | - Ana Paula A. A. Salim
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói 24230-340, RJ, Brazil; (A.P.A.A.S.); (S.B.M.)
| | - Marcela De Alcantara
- PDJ-CNPq/Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, Brazil;
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, Brazil;
| | - Sérgio B. Mano
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói 24230-340, RJ, Brazil; (A.P.A.A.S.); (S.B.M.)
| | - Carlos A. Conte-Junior
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói 24230-340, RJ, Brazil; (A.P.A.A.S.); (S.B.M.)
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 1281, Rio de Janeiro 21941-598, RJ, Brazil
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz, Av. Brasil, 4365, Rio de Janeiro 21040-900, RJ, Brazil
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Rodrigues de Rosa K, Almeida da Silva A, de Barros WM, Pedroso AL, Ferreira MFE, Savay-da-Silva LK, de Fátima Mateus LA, Bittencourt Fagundes M, Wagner R, Kubota EH. Characterization of the influence of pirarucu age and weight on their physicochemical composition. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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