DESENVOLVIMENTO E CARACTERIZAÇÃO DE EMPANADO A PARTIR DE CORVINA (Micropogonias furnieri)

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

The work aimed at the elaboration of breaded fish using the species whitemouth croaker (Micropogonias furnieri). The formulation was chosen through a complete factorial plan 2, with triplicate of the central points varying the wash time of the muscle (0; 15 and 30 seconds), concentration of sodium lactate (0; 0,8 and 1,6%) and of powdered milk (0; 1 and 2%). The variable answers considered were the capacity of retention of water (CRA), humidity, protein and fat, as well as the general sensory quality and the appearance attributes, texture, especially crustiness and flavor. The results demonstrated that the muscle wash time, was the most influential method on the sensorial characteristics of the product, while the physical-chemical characteristics suffered influence of the three factors studied. Thus, formulation selected fulfilled the condition of 30 seconds of muscle wash, 2% of powdered milk and absence of sodium lactate. Once defined the formulation, breaded were elaborated and stored at -180C by 120 days. Breaded recently elaborated and stored, were sensorially evaluated according to the Quantitative Descriptive Analysis, with ten judges 3 selected through the triangular test, accomplished according to the sequential analysis of Wald. The rising of the descriptive terms was accomplished by means of the net method of Kelly. When the terminology was raised, the evaluation sheet was set with scale of 9 cm. The samples were fried in soy oil for three minutes at 18oC and then served in a monadic form with three repetitions. It was possible to verify that the storage time influenced significantly only for the term granulometry. The breaded fish can be characterized by presenting yellow color described as beige by the judges, salted taste, odour, flavor, aroma and fish residual flavor and fat. The breaded fish stored at -180C were stored under the point of microbiological view (salmonella, Staphylococcus positive coagulase and coliforms for 450C), chemical (TBA, peroxide index, tritatable acidity and iodine) and sensorial in what refers to the scent intensity and strange flavor, with a sampling frequency of 15 days seeking the estimate of the useful life. Salmonella absence was verified (just determined in the time storage zero) and Staphylococcus positive coagulase. The most probable number of coliforms for 450C was inferior to the allowed by the legislation. In what refers the chemical analyses it was observed reduction of the peroxide index and iodine. The values of TBA and tritatable acidity had a gradating increase during the storage. The intensity of the odour and strange flavor increased in function of the time and the obtained data provided an estimate of the useful life of the breaded, by means of a lineal model, in approximately seven months.

ASSUNTO(S)

pescado empanado sensory useful life sensorial vida útil breaded ciencia de alimentos fish

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