William Renzo Cortez-Vega

Biofilmes nanocompósitos obtidos de isolado proteico de corvina (Micropogonias furnieri) e Montmorilonita: avaliação das propriedades físicas, mecânicas e de barreira

O objetivo deste trabalho foi avaliar as propriedades de biofilmes nanocompositos de isolado proteico de corvina (Micropogonias furnieri) com argila organofilica. Inicialmente, foi obtido isolado proteico de corvina (IPC) utilizando-se o processo de mudanca de pH. O IPC foi obtido a partir de subprodutos da industrializacao de corvina. Para o desenvolvimento dos filmes, foi executado um planejamento experimental de Box e Behnken, com tres niveis de IPC (2; 3,5; 5 g.100 g-1 de solucao), argila montmorilonita MMT (0,3; 0,5; 0,7 g.100 g-1 de solucao) e glicerol (25, 30, 35 g.100 g-1 IPC). Os filmes polimericos foram desenvolvidos pela tecnica de casting. Os valores de resistencia a tracao variaram entre 7,2 e 10,7 MPa, e os valores de alongamento, de 39,6 a 45,8%. Os valores de permeabilidade ao vapor de agua (PVA) variaram entre 3,2 e 5,5 g mm m-2 d-1kPa-1. O IPC apresentou teor medio de proteina de 97,87% (b. s.). Pode-se concluir que os filmes nanocompositos produzidos a partir de IPC com MMT foram promissores, desde o ponto de vista das propriedades mecânicas, da aparencia visual e do facil manuseio ate a baixa permeabilidade ao vapor de agua e a baixa solubilidade. Com relacao as propriedades mecânicas, as concentracoes de IPC e MMT foram os principais fatores que influenciaram o desenvolvimento dos filmes nanocompositos. Os resultados obtidos no planejamento experimental utilizado indicaram que 3,5 g de IPC.100 g-1 de solucao, 0,5 g de MMT.100 g-1 de solucao e 30 g de glicerol.100 g-1 IPC seriam os parâmetros ideais para a preparacao de filmes nanocompositos por casting.

Nanocomposites films obtained from protein isolates of mechanically deboned chicken meat added with montmorillonite

The aim of this study was to evaluate the properties of nanocomposite films of protein isolates from mechanically deboned chicken meat with organoclay (montmorillonite). For the film development, a 23 experimental design was performed with three levels, protein isolate (2, 3.5, 5 g.100 mL-1 of solution), montmorillonite (0.3, 0.5, 0.7 g.100mL-1 of solution) and glycerol (25, 30, 35 g.100 mL-1 CPI). The tensile strength varied between 6.7 and 9.1 MPa, elongation to break from 26-66%, opacity of 13.1 to 35.7 and solubility from 38.5% to 81.8%. Assessing the structural properties, interleaving of the isolate and montmorillonite can be noted. The results obtained in the experimental design indicate that 2.0 g of CPI.100 g-1 of solution, 0.8 g of MMT.100 g-1of solution and 0.2 g of glicerol.100 g-1CPI are the ideal parameters for preparing nanocomposite films.

Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material

Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.

Effect of washing cycles on the quality of surimi-like material obtained from mechanically deboned chicken meat

The appropriate number of washing cycles for obtaining most of the surimi-like materials is not well defined in literature. The aim of this work was to investigate the influence of the number of washing cycles (one, two, or four) on the quality of surimi-like material obtained from mechanically deboned chicken meat (MDCM) using the bleaching method with sodium bicarbonate. The product was evaluated based on its chemical and physical characteristics. The chemical compositions of samples showed an increase in protein (45.7 to 89.9%, dry basis) and decrease in fat (49.1 to 7.0%, dry basis) contents, while the moisture content increased from 69.5 to 79.1% after four washing cycles. Washing diminished yield. Gel prepared with MDCM washed once showed the lowest gel strength (507.1 g.cm). It thereafter increased to 546.0 and 602.7 g.cm after double and quadruple washings, respectively. Higher content of myofibrillar proteins and higher whiteness were also obtained after successive washings. It was concluded that...

Nutritional quality evaluation of Whitemouth croaker (Micropogonias furnieri) protein isolate

Purpose – The purpose of this study was to isolate Whitemouth croaker protein by alkaline solubilization process and evaluate their nutritional quality to evaluate the bioavailability of essential amino acids. Design/methodology/approach – The proximate composition, essential amino acid composition, in vitro digestibility, apparent bioavailability, chemical score of amino acids and SDS-PAGE were determined for the isolated croaker proteins. Findings – The isolated protein showed a high level of protein 92.21 percent and low amount of lipids 0.57 percent. The protein is rich in lysine and leucine, 108.73 and 96.75 mg/g protein, respectively. The protein isolate had high digestibility, 94.32 percent, which indicates proper utilization of this protein source, while the tryptophan had lower bioavailability (12.58 mg amino acid/mg protein). The high chemical scores were found for the amino acids lysine, methionine+cysteine (6.79 and 5.14). SDS-PAGE of proteins extracted showed appearance of the heavy chain of ...

Nutritional quality evaluation of surimi and kamaboko obtained from mechanically separated chicken meat

Purpose – The purpose of this paper was to determine the nutritional quality of the surimi and kamaboko obtained from mechanically separated chicken meat and evaluate the bioavailability of essential amino acids found in these products. Design/methodology/approach – The mechanically separated chicken meat (MSCM) was characterized by the proximate composition, and the surimi and kamaboko were characterized by in vitro digestibility, determination of chemical score of amino acids and apparent bioavailability. Findings – The MSCM contains 68.1 ± 0.5, 12.9 ± 0.24, 18.5 ± 0.28 and 0.6 ± 0.06 per cent moisture, protein, lipids and ash, respectively. The moisture of the MSCM (surimi) was 80.45 ± 0.15 per cent, and the protein was 10.04 ± 0.21 per cent. The highest digestibility was found for the kamaboko (92.27 per cent) which was heat-treated and the lowest was for surimi (90.82 per cent). Histidine is a limiting amino acid. In this study, the surimi showed 84.69 per cent and the kamaboko presented 81.31 per cent of the minimum requirement for adults. In relation to the apparent bioavailability, there was a decrease of surimi to kamaboko of 2.52 per cent of the limiting amino acid histidine. The surimi and the kamaboko presented 76.94 and 75 per cent of the minimum requirement for adults, respectively. Originality/value – The application of the surimi technology in the production of a surimi-like material from mechanically deboned chicken meat provides a new approach toward increasing its value and utilization, e.g. for the development of meat-based products and analogs, as alternative protein sources, the surimi and the kamaboko exhibited a high content of essential amino acids, indicating that the protein has a relatively high nutritional quality.