Produção de surimi a partir do subproduto do postejamento de pescada cambucu e uso do extrato do bagaço do cajá como antioxidante natural.

Abstract

The disposal of residues of plant and animal origin has been a concern for the food industry, forcing the seek for alternative options for these materials. This work aimed to prepare surimi from the cutting by-product of cambucu hake (Cynoscion virescens) and to evaluate the effect of the incorporation of a polyphenol-rich extract from Spondias mombim L bagasse on the lipid and protein oxidative stability of the elaborated surimi. Four different formulations of surimi were processed: SC (surimi control), SE (surimi with addition of 1% extract), SCP (surimi with addition of cryoprotectant sorbitol 4% + sucrose 4%) and SECP (surimi with addition of 1% of extract + 4% sorbitol + 4% sucrose) which were stored at + 4 °C for 12 days. During storage, analyzes were carried out every 4 days for lipid and protein oxidation, whiteness, water retention capacity, emulsifying capacity, and total phenolic compounds of surimi. Surimi gels were prepared after each storage time, being evaluated for texture and whiteness profile. The phenolic content of the SE treatment (115.95 mg EAG / 100g) was higher than the other treatments, indicating that the extract was incorporated into surimi. At the end of 12 days of refrigerated storage, both yellow mombin extract and cryoprotectants were effective on the inhibition of lipid oxidation for the number of TBARS and N-BVT, with values of 0.48 mg of MDA/kg and 10.64mg of N/100g, respectively. The values of carbonyl compounds were also lower in the samples with yellow mombin extract and cryoprotectants alone or combined when compared to the control treatment. At the end of storage, the SE treatment presents 23.1 moles of carbonyl/mg of protein, indicating less protein oxidation compared to the others samples. The emulsifying capacity of surimi was preserved with the use of yellow mombin extract, which also showed a significant effect on the texture profile of the surimi gels, maintaining the structural quality of the gel throughout storage. Therefore, the yellow mombin bagasse extract is a promising alternative for maintaining the quality characteristics of surimi and surimi gels.