D. Lima, Camila Gaio, Thays Scopel, Julianna Matias Vagula
{"title":"Elaboração e perfil físico-químico e microbiológico de farinha de carcaça de tilápia do Nilo (Oreochromis niloticus)","authors":"D. Lima, Camila Gaio, Thays Scopel, Julianna Matias Vagula","doi":"10.36229/978-85-7042-120-3.cap.04","DOIUrl":null,"url":null,"abstract":"This study aimed to develop the Nile tilapia carcass flour (Oreochromis niloticus) and evaluate the physical-chemical characteristics and microbiological. The carcasses were rinsed, boiled, pressed, crushed, dried and again ground to obtain the flour. Analysis of chemical composition was performed, pH, Aw, color and microbiological (count of bacteria at 20 o C and 35 o C, coliform 35 o C and 45 o C, E. coli, Staphylococcus coagulase and Salmonella sp.). The analysis showed that tilapia carcass flour presented results on the physico-chemical and microbiological analyzes permitted by legislation and in accordance with those found by other authors. The product showed a nutritious food and an option for the recovery of waste filleting tilapia can be used in food for humans and animals. PALAVRAS-CHAVE: resíduos; filetagem; alimentação humana.","PeriodicalId":103077,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 2","volume":"39 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ciência e Tecnologia dos Alimentos–Volume 2","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36229/978-85-7042-120-3.cap.04","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
This study aimed to develop the Nile tilapia carcass flour (Oreochromis niloticus) and evaluate the physical-chemical characteristics and microbiological. The carcasses were rinsed, boiled, pressed, crushed, dried and again ground to obtain the flour. Analysis of chemical composition was performed, pH, Aw, color and microbiological (count of bacteria at 20 o C and 35 o C, coliform 35 o C and 45 o C, E. coli, Staphylococcus coagulase and Salmonella sp.). The analysis showed that tilapia carcass flour presented results on the physico-chemical and microbiological analyzes permitted by legislation and in accordance with those found by other authors. The product showed a nutritious food and an option for the recovery of waste filleting tilapia can be used in food for humans and animals. PALAVRAS-CHAVE: resíduos; filetagem; alimentação humana.
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