EVALUATION OF FREEZE-DRIED SURIMI FROM TILAPIA AND FAT SLEEPER AS EMULSIFIERS EVALUACIÓN DE SURIMI LIOFILIZADO DE TILAPIA Y DORMIDOR COMO EMULSIFICANTES EVALUACIÓN DE SURIMI LIOFILIZADO DE TILAPIA E DORMIDOR COMO EMULSIFICANTES

Abstract

Abstract Resumen Resumo Surimi is mainly used as a structural ingredient in the formulation of seafood analogs. Additionally, freeze-dried surimi may be employed as an emulsifying agent in sausage products. The objective of this work was to evaluate the emulsifying capacity of the freeze-dried surimi in a 50:50 water: oil model emulsion system. Freeze-dried surimi was obtained from fat sleeper (Dormitator maculatus) and tilapia (Orochromis nilotica). Surimi was added at the levels of 0.1, 0.3 or 0.5 %, and emulsions were formed at 15°C, 25°C or 35°C. The drainage kinetic ratio was calculated. The highest emulsion stability was obtained performing at the highest level of surimi concentration and the highest temperature. Freeze-dried surimi from fat sleeper had better emulsification properties than tilapia surimi, obtaining a good emulsion stability included using the lowest temperature. Both products have potential as ingredient in meat emulsions. Results obtained in this work show that surimi proteins can...