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Title: Aproveitamento de resíduos da filetagem de tilápia e salmão para produção de óleo de peixe com aplicação em sorvetes
Other Titles: Use of filleting waste of tilapia and salmon for the production of fish oil with application in ice cream
Authors: Pimenta, Carlos José
Gomes, Maria Emília de Sousa
Freire, Dieyckson Osvani
Souza, André Luiz Medeiros de
Keywords: Óleo de peixe
Ômega 3
Ácidos graxos poli-insaturados
Pescados - Resíduos
Pescados - Subprodutos
Fish oil
Polyunsaturated fatty acids
Fish - Waste
Fish - By-products
Development of new products
Issue Date: 28-Mar-2022
Publisher: Universidade Federal de Lavras
Citation: MIRANDA, A. L. de S. Aproveitamento de resíduos da filetagem de tilápia e salmão para produção de óleo de peixe com aplicação em sorvetes. 2022. 95 p. Dissertação (Mestrado em Ciência dos Alimentos) – Universidade Federal de Lavras, Lavras, 2022.
Abstract: The waste generated in the fishing industry, if disposed of incorrectly, generate enormous damage to the environment. These by-products can become raw material for the generation of new products. The objective of the work was to produce fish oil, aiming at the use of waste from the filleting of tilapia and salmon, thus reducing the disposal of waste generated in the industrialization of fish and the subsequent use in human food, with application in ice cream, to replace the fat in this product. Oil extractions were carried out through the steps of grinding, cooking and centrifugation. Subsequently, the crude oils were refined, so that the impurities were removed. For the characterization of the oils, analyzes of acidity index, peroxide value, saponification index, refractive index and oxidative stability were performed. Tilapia and salmon oils were applied to ice cream in different percentages (0%, 2,5%, 5%, 7,5%, 10%) in place of sour cream. The produced ice creams were microbiologically characterized by mesophilic analysis; Staphylococcus coagulase positive; coliforms at 35 ºC and 45 ºC; and E. coli. In addition, chemical analyzes of lipids, moisture, ash, proteins, carbohydrates and soluble solids were performed; physicochemical analysis of acidity and pH; and physical analysis of melt rate, overrun, texture and color. The results found in the characterization of the oils showed that both tilapia oil and salmon oil showed good quality for all parameters analyzed, being in agreement for application in ice cream, which is the next step. The ice creams showed favorable patterns in relation to microbiological, physical, chemical and physicochemical qualities. Therefore, the use of tilapia and salmon filleting residues is a viable alternative for the production of fish oil and can be applied in foods as a substitute for dairy fat.
Appears in Collections:Ciência dos Alimentos - Mestrado (Dissertações)

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