Recuperação e uso de proteínas das águas de lavagem do surimi utilizando filtração por membrana
Carregando...
Data
2020-01-07
Autores
Oliveira, Dayse Lícia
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
No processo de produção do surimi, grande quantidade de água é utilizada para as operações de lavagens, resultando na geração de grande volume de águas residuárias ricas em matéria orgânica que causam problemas ambientais quando descartadas inadequadamente. As proteínas presentes nestas águas podem ser recuperadas, reduzindo o impacto ambiental e gerando um ingrediente com aplicação na indústria de alimentos. O objetivo geral deste estudo foi recuperar proteínas das águas de lavagem de preparo do surimi utilizando a tecnologia de filtração por membranas e utiliza-las na elaboração de fishburguer. As águas de lavagem resultantes da produção do surimi de tilápia foram reunidas e filtradas em membrana de ultrafiltração (UF) de 30 kDa. As determinações de pH, sólidos totais (ST) e fixos (SF), proteínas totais, óleos e graxas e a análise eletroforética foram realizadas nas águas obtidas nas lavagens do surimi (original) e após a UF (concentrado e permeado) e a demanda química de oxigênio (DQO) foi determinada nas águas originais e no permeado da UF. O concentrado desidratado em spray dryer foi analisado quanto ao perfil de aminoácidos e teor de carotenóides. As proteínas recuperadas no concentrado desidratado foram adicionadas nas proporções de 0, 5 e 10% aos fishburgers de surimi e os produtos finais foram avaliados quanto à composição proximal, rendimento na cocção, análise sensorial e índice de aceitabilidade (IA). Os dados físicos e químicos das águas originais, do concentrado e do permeado e a composição proximal dos fishburgers foram submetidos à análise de variância e as médias foram comparadas pelo teste de Tukey, com nível de significância de 5%. Os resultados da análise sensorial foram analisados pelo teste de Friedman e a comparação múltipla entre as amostras foi feita pelo teste de Dunn. A aplicação da UF nas águas de lavagem do surimi reduziu em 88% a carga poluente desse efluente e permitiu a recuperação de 93% de proteínas com alto teor de aminoácidos essenciais que, quando adicionadas na concentração de 10% aos fishburgers, elevaram o conteúdo proteico e proporcionaram IA maiores que 70%, indicando que o produto foi aprovado pelos avaliadores, podendo ser inserido no mercado. Todas as formulações de fishburgers atingiram mais de 90% de rendimento na cocção, e as formulações adicionadas de proteína foram as preferidas em relação a cor e aparência. Esses resultados colaboram com o atendimento à crescente demanda por proteínas para a alimentação humana, reiterando o compromisso com a sustentabilidade nas práticas industriais.
In the production process of surimi, a large amount of water is used for washing operations, generation waste water rich in organic matter that causes environmental problems when they are improperly disposed. Proteins present in these waters can be recovered, reducing their environmental impact and generating an ingredient with application in the food industry. The general objective of this study was to recover proteins from surimi elaboration wash waters, using membrane filtration technology, and use them in fishburger elaboration. Wash waters resulting from tilapia surimi production were pooled and filtered on ultrafiltration membrane (UF, 30 kDa). Determination of pH, total (ST) and fixed solids (SF), total proteins, lipids and electrophoretic analysis were performed in the waters obtained from wash process of surimi (original) and after UF (concentrated and permeated). Oxygen chemistry (COD) was determined in the original waters an in the UF permeate. Spray-dried dehydrated concentrate was analyzed for amino acid profile and carotenoid content. Proteins recovered in the dehydrated concentrate were added in the proportion of 0, 5 and 10% to surimi fishburgers, and final products were evaluated for proximal composition, cooking yield, sensory analysis and acceptability index (IA). Physical and chemical data of the original concentrate and permeate waters and the proximal composition of fishburgers were subjected to an analysis of variance (ANOVA) and means were compared by Tukey´s test, with a significance level of 5%. Results of sensory analysis were evaluated by using Friedman´s test and multiple comparisons between samples were made by Dunn´s test. The application of UF in the surimi washing waters reduced pollutant load of this effluent by 88% and allowed a 93% recovery of proteins with a high content of essential amino acids which, when added at 10% to fishburgers, increased protein content and provided IA greater than 70%, whichis the used market cot off value. All fishburgers formulations achieved over 90% of cooking yield, and the formulations with proteins were preferred on color and appearance. These results contribute to the growing demand for human consumption protein, reiterating the commitment to sustainability in industrial practices.
In the production process of surimi, a large amount of water is used for washing operations, generation waste water rich in organic matter that causes environmental problems when they are improperly disposed. Proteins present in these waters can be recovered, reducing their environmental impact and generating an ingredient with application in the food industry. The general objective of this study was to recover proteins from surimi elaboration wash waters, using membrane filtration technology, and use them in fishburger elaboration. Wash waters resulting from tilapia surimi production were pooled and filtered on ultrafiltration membrane (UF, 30 kDa). Determination of pH, total (ST) and fixed solids (SF), total proteins, lipids and electrophoretic analysis were performed in the waters obtained from wash process of surimi (original) and after UF (concentrated and permeated). Oxygen chemistry (COD) was determined in the original waters an in the UF permeate. Spray-dried dehydrated concentrate was analyzed for amino acid profile and carotenoid content. Proteins recovered in the dehydrated concentrate were added in the proportion of 0, 5 and 10% to surimi fishburgers, and final products were evaluated for proximal composition, cooking yield, sensory analysis and acceptability index (IA). Physical and chemical data of the original concentrate and permeate waters and the proximal composition of fishburgers were subjected to an analysis of variance (ANOVA) and means were compared by Tukey´s test, with a significance level of 5%. Results of sensory analysis were evaluated by using Friedman´s test and multiple comparisons between samples were made by Dunn´s test. The application of UF in the surimi washing waters reduced pollutant load of this effluent by 88% and allowed a 93% recovery of proteins with a high content of essential amino acids which, when added at 10% to fishburgers, increased protein content and provided IA greater than 70%, whichis the used market cot off value. All fishburgers formulations achieved over 90% of cooking yield, and the formulations with proteins were preferred on color and appearance. These results contribute to the growing demand for human consumption protein, reiterating the commitment to sustainability in industrial practices.
Descrição
Palavras-chave
Águas residuárias., Alimentos fortificados., Produtos pesqueiros., Tilápia., Ultrafiltração., Fish products., Fortified food., Ultrafiltration., Waste waters.