Elaboração de Nuggets de Tilápia Do Nilo (Oreochromis niloticus)

Abstract

Fish is one of the most important sources of protein in human food, easily digestable and low fat rate. Tilapia is a versatile product and can be consumed in different ways, and is also used as a raw material for obtaining by-products, such as, for example, kani-kama and surimi. The present work had as objective to elaborate a breaded product, type nugget, using tilapia surimi. Tilapia meat, surimi and nuggets were analyzed for moisture, lipids, ash, proteins, pH and water activity parameters, in order to obtain its physical-chemical characterization and its results were compared with the Brazilian legislation. Microbiological analyzes of Total Coliforms and Thermotolerants were also performed, as well as the count of Staphylococcus aureus, research of Salmonella and Clostridium sulfite Reducers. The raw material (tilapia) presented 76.68% moisture, 0.66% ash, 10.29% lipids, 14.62% protein, 142.11 Kcal/100g of caloric value, 0.96 aW and 7.36 pH. Surimi presented 77.15% humidity, 1.62% ash, 4.74% lipids, 11.31% protein, 108.60 Kcal/100g of caloric value, 0.96 for water activity and 7,83 for pH. And the nuggets showed 55.15% humidity, 2.52% ash, 18.0% lipids, 11.69% protein, 259.31 Kcal/100g of caloric value, 0.93 for water activity and 6.22 for pH. The results obtained for the researched microorganisms were within the limits established by Brazilian legislation for products based on chilled or frozen fish. In this sense, the tilapia meat nuggets showed satisfactory centesimal and microbiological composition characteristics and are in accordance with the legislation. Thus, the viability of producing this fish by-product is verified.