Aproveitamento de carne mecanicamente separada (CMS) de tilápia (Oreochromis niloticus) na elaboração de farinha com elevado valor nutricional

Abstract

Tilapia is one of the main fish farmed in Brazil. During the processing, the generation of large quantities of waste, which submitted to mechanical separation process of the edible part, generates muscle particles free from bones, entrails, scales and skin, known as mechanically separated meat. Is a highly perishable material, already has a potentially spoilage microorganisms, but presents an excellent nutritional value, containing essential amino acids, fatty acids and minerals. Drying is the removal of water from the material through evaporation, facilitating the storage and transport by the reduction in volume and weight of this material, allowing you to add value and develop other applications to this industrial waste. This work aimed to develop the process for preparation of flour from the mechanically separated meat of tilapia. Drying of salt and without salting treatment MSM was performed by using a hair dryer at cabin temperatures of 40 °C, 50 °C and 60 °C and with air speed of 0,5 m.s-1. Analyses of the centesimal minerals, amino acids, saturated and unsaturated fatty and microbiological characteristics were performed according to official methodologies. Sorption isotherms were built using the gravimetric method static to determine the equilibrium moisture of the flour. The best conditions for processing the tilapia MSM flour were defined using temperatures of 50 °C and 60 °C without pre-treatment of salting, due to better results in amino acid composition and fatty acids EPA and DHA. Higher proportions drying rates. The GAB model best described the isotherms. These flours showed the highest total amounts of monounsaturated and polyunsaturated fatty acids. The EPA + DHA values ranged 300 to 310 mg.100g-1 and were considered with a high content of omega 3 fatty acids. Flours presented high content of iron and phosphorus source of potassium and magnesium. Production of flour obtained from tilapia MSM proved to be a viable alternative for waste recovery of these fish, resulting in nutritional products that could be intended for human consumption. For future work, the use of tilapia MSM flour in the preparation of food products for human consumption is suggested by evaluating the sensory.