Obtenção de polpa da corvina (Micropogon sp) salgada e seca por um processo rapido e sua complementação com arroz triturado

AUTOR(ES)
DATA DE PUBLICAÇÃO

1978

RESUMO

The objective of the present study was to explore new ways of fish processing and evaluate such products in thee formulation of fish-rice mixtures obeying a pratical protein-energy balance. The fish was fresh corvina ( Micropogon sp ) caught off the São Paulo coast according to a major local supplier. The viscera and skin were manually removed and the filets were minced in a mechanical cutter until pieces of about 1cm³ were obtained. Salting of the pulp was carried out at 5, 10, 15 and 20% NaCl and monitoring of the chloride ion infusion showed that, irrespective of the NaCl concentration, salt penetration took place almost instantly, thereby reducing the chances for subsequent spoilage. It was also shown that pulping of the filets made possible the reduction of moisture to safety levels in about 2,5 hours. Although the rehydration capacity of the salted pulp was somewhat affected by both the drying temperature and the salt concentration, the latter had a slightly greater effect on this quality parameter. Rice IAC-47 of the 1976/77 season was furnished by the Agronomic Institute of Campinas. Rice grain was mechanically polished and split to pass a screen of 1,2 mm. pores. The use of split rice was considered advantageous since its market price is about half of unbroken rice. Based on chemical score and protein-energy balance computations, three fish-rice formulations F1, F2 and F3 (corresponding to 30, 40 and 50% fresh fish pulp, respectively) were prepared which gave best results. The shelf properties of the dried products were tested during three months of storage in sealed polyethylene bags. All products showed good microbial and oxidation stability, with no evolution of volatile bases and only a increase in the free fatty acid content. Sensory and biological evaluation of the formulations indicated that probably F3 was the best association of the three. When given to a taste panel in the form of soups, F3 was selected as the one with best aroma and flavor and highest preference. The protein efficiency ratios (PER) for F1, F2 and F3 were 3,1, 3,7 e 3,7, respectively, compared to 1,2 for the rice alone and 3,0 for the dried, salted corvina pulp.

ASSUNTO(S)

arroz pescados

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