Enrichment of fishburgers with proteins from surimi washing water

Dayse Lícia De Oliveira,Juliana Campos Pereira Diniz,Natália Mingues Paiva,Elisa Helena Giglio Ponsano,Thiago Luís Magnani Grassi,Juliana Sedlacek Bassani

doi:10.1590/fst.21319

Dayse Lícia De Oliveira, Juliana Campos Pereira Diniz + Show 4 more

Open Access

https://doi.org/10.1590/fst.21319

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Abstract

The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of surimi. The water generated in the washing operations of trims of farmed tilapia (Oreochromis niloticus) were filtered in a 30 kDa polyethersulfone membrane. The recovered proteins were dehydrated in spray dryer and added at 5 and 10% into fishburgers made with tilapia surimi. The fishburgers were evaluated for proximal composition, cooking yield, sensory parameters and acceptability. The incorporation of proteins into the fishburgers improved the sensory aspects of the final product and provided greater acceptability while maintaining the same manufacturing yield. The addition of 10% of the recovered proteins increased the nutritional value of surimi fishburgers.

Highlights

Proteins have a great impact on the growth and maintenance of tissues and, in children and adolescents, their ingestion influences bone growth and accumulation of bone mass (Conigrave et al, 2008)
Fish proteins are nutritionally complete. Their digestibility is around 90%, their protein efficiency coefficient is higher than caseins’ (2.9), and some freshwater fish have a 100% chemical amino acid score (Ei & Kavas, 1996; Machado & Sgarbieri, 1991)
For the elaboration of surimi, trims of farmed tilapia (Oreochromis niloticus) obtained after filleting were stored in polyethylene bags and maintained at - 20 °C

Summary

Introduction

Proteins have a great impact on the growth and maintenance of tissues and, in children and adolescents, their ingestion influences bone growth and accumulation of bone mass (Conigrave et al, 2008). Their digestibility is around 90%, their protein efficiency coefficient is higher than caseins’ (2.9), and some freshwater fish have a 100% chemical amino acid score (Ei & Kavas, 1996; Machado & Sgarbieri, 1991). With the awareness of the importance of fish in the human diet, its consumption has been growing steadily. In 2015, global per capita consumption reached 20.2 kg, with estimates of 20.3 and 20.5 kg for 2016 and 2017, respectively (Food and Agriculture Organization, 2018). With increasing productivity and better utilization of fisheries resources, surimi processors are seeking alternative technologies to make production more economically and environmentally efficient (Stine et al, 2012)

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