Elaboração e caracterização nutricional de massas alimentícias enriquecidas com CMS do peixe-voador, Hirundichthys affinis (Günther, 1866)
The objective of this study was to develop a fresh pasta incorporating Mechanically Separated Meat (MSM) from the flying fish, Hirundichthys affinis, and to assess the proximate composition, microbiological, and technological characteristics of the pasta. The fish used for this study was landed in t...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
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Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/55940 |
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| Resumo: | The objective of this study was to develop a fresh pasta incorporating Mechanically Separated Meat (MSM) from the flying fish, Hirundichthys affinis, and to assess the proximate composition, microbiological, and technological characteristics of the pasta. The fish used for this study was landed in the municipality of Caiçara do Norte-RN, transported to the Laboratory and Fish Processing Unit of Escola Agrícola de Jundiaí, and processed into eviscerated fish without skin and head. From the processed fish, followed by extraction of MSM, it was combined inclusions of 5%, 10%, and 15% with semolina, salt, and water for the elaboration of fresh pasta. Analyses performed on the final product included chemical analyses (moisture, lipids, proteins, carbohydrates, and ashes), microbiological analyses (Salmonella sp; Staphylococcus aureus, Escherichia coli), and physical analyses (Optimal Cooking Time, yield, and post-cooking solid loss). According to the results, the fresh pasta showed values of 15.87% proteins, 1.50% lipids, and 31.61% carbohydrates in the sample with the highest addition of MSM. Regarding the microbiological analysis of the product, the results obtained for Salmonella, Staphylococcus aureus, Escherichia coli were within the standards established by legislation. However, there was a high yeast count due to semolina contamination. Physical analyses indicated that the Optimal Cooking Time for the samples was 5 minutes and 90 seconds, the weight increase of the pasta after cooking was 108.36%, and the solid loss from cooking water was 4.93%, indicating high stability of the pasta during preparation. The addition of flying fish MSM at 15% to the fresh pasta recipe demonstrated advantages both from a nutritional perspective and in its preparation process, highlighting its potential as a healthy and practical food for consumers. |
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