Avaliação da qualidade de nuggets de CMS adicionado de gelatina da tilápia do Nilo (Oreochromis niloticus).

Abstract

Nile tilapia (Oreochromis niloticus) is the most important aquaculture crop in the country, one of the main commercialized products of this species is fillet. The filleting residue may represent up to 70% of the gross weight of the fish. From the residues can be processed to CMS and extracted the gelatin, in order to add value to these residues and generate even more profit to the producer. The objective of this work was to evaluate the nutritional and technological effect of the inclusion of gelatin in the composition of nuggets based on CMS. The CMS was elaborated in a mechanical pulper having filleting residues of tilapia as raw material. The gelatin was extracted by cooking filletting residues at 95 ± 2 ° C for 30 minutes, followed by cooling and water separation from the gelatin. Nuggets were prepared with 0% (NG0) 1% (NG1), 2% (NG2) and 3% (NG3) gelatin. Subsequently, the chemical and physical characterization, texture profile, pH and N-BVT were performed. Extraction yielded 3.1% yield. Gelatin had 94.7% moisture, 0.06% ash, 0.3% lipid and 9.64% protein. The NG3 formulation obtained the highest percentage of moisture. The nuggets were low in ash, lipids and proteins. The NG0 and NG1 formulations had the best physical characteristics. In the texture profile, the nuggets NG2 and NG3 stand out because they have lower hardness in both physical states (raw and roasted). PH and N-BVT with 30 days of storage remained within the standards established by Brazilian legislation. In this way it was possible to conclude that the use of gelatin in CMS nuggets attributed benefits to the texture of the same.