Produção e caracterização de farinha de Tilápia (Oreochromis niloticus) submetida a diferentes tratamentos térmicos.

Abstract

The consumption of fish has been growing every year and this also increases the amount of solid waste improperly disposed of in the environment, generating a great environmental impact. Therefore, knowing the importance of adding value to fish, this work aimed the production of flour from the fillet residues of Nile tilapia (Oreochromis niloticus), which were submitted to different heat treatments (oven and microwave oven), aiming at its use in human food. From the physical and chemical analyzes, satisfactory results were obtained for the pH and Water Activity (Aw) contents, in other words, they remained close to neutrality. In the Lipid analysis, the values approached 8% for the fillet and 22% for the residue. Regarding the Moisture values, the flour obtained through the microwave oven was within the standards, while the hothouse flour was a little high. In addition, oven protein values reached 77% and microwave values 43%. And for microbiological analysis, the samples were in the sanitary hygiene standard recommended for human consumption without mesophilic bacteria. With the data obtained, it is noted the importance of adding value to fish in view not only of the ecological benefit of stopping effluent pollution, but also because it is a food rich in protein that can greatly assist in feeding, be affordable and widely accepted by the consumer market.