by Andrade Ferreira, Fabiano de

Abstract (Summary)
The work had as its main objective the development of a product like caviar based from the spawn extracted from the mullet (Mugil platanus), aiming at new processing or industrial investments in the elaboration and offers of foods with aggregate value and superior quality. The raw material, immediately after the extraction, was washed an frozen at -18 °C. Physiochemical and microbiological characterization was carried out getting the following results: 56.51% humidity, 1.85% fixed mineral residue, 13.04% lipids, 25.26% proteins, 3.34% carbohydrates, caloric value 231.75 Kcal/100g and pH 6.0. In the microbiological analyses we got the following results: aerobic mesophiles microorganisms varied from 1.89 x 104 to 1.90 x 104 UFC.g-1, coliforms < 3 NMP.g-1, Positive Staphylococcus coagulase < 102 UFC.g-1 and Salmonella sp. Absent in 25g of sample. The product was elaborated from fresh spawn, through the following operations: unfrozen under refrigeration at 8 °C, sieved, formularization defined in function of sodium chloride levels between 3.5 and 8%, baking from 68 °C to 72 °C for 8 minutes, preservation in packs of 40g, pasteurization at 70 °C during 30 minutes and cooling with running water until the product reached approximately 25 °C. The formulated products passed through sensorial analysis by the test of ordinance in relation to the attributes of appearance and flavor, being that the results indicated insignificant difference between the samples to the level of significance of 5% in both attributes. The by-product that had 6.5% sodium chloride in its formation was chosen which received the highest scores from the judges. This product was then evaluated through a test of hedonic scale in which the average of the points attained was 6.35, expressing the hedonic degree I liked slightly, being that its index of acceptance reached 70.56%. The physiochemical characterization of the by-product presented the following results: 47.61% humidity, 1.88% fixed mineral residue, 10.9% lipids, 22.87% proteins, 16.75% carbohydrates, caloric value of 256.53 Kcal/100g, pH 4.4 and yield 91,2%. The results demonstrate that the developed product can contribute as an alternative to offers of new sea foods.
This document abstract is also available in Portuguese.
Bibliographical Information:

Advisor:Milton Luiz Pinho Espirito Santo; César Damian; Mauricio de Mello Garim; Carlos Prentice-Hernández

School:Fundação Universidade Federal do Rio Grande

School Location:Brazil

Source Type:Master's Thesis

Keywords:Tainha (Mugil platanus) Mullet spawn aggregate value


Date of Publication:03/31/2006

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