Desenvolvimento e caracterização de concentrados proteicos de pescado submetidos à desodorização química

Abstract

Two studies were conducted with Fish Protein Concentrate (CPP). The first aimed to standardize the production of CPP obtained from tambatinga filleting residues (Colossoma macropomum × Piaractus brachypomus) with different treatments: FPC (standard- without delipidation), PA005, PA0075, and PA01, varying the concentration of phosphoric acid and delipidation. In the first study, the nutritional and technological characteristics of the final product were evaluated. FPC obtained the highest yield (22.46%) with a higher lipid content (6.66%) and ash content (5.55%). PA01 had lower moisture (2.68%) and higher crude protein (90.10%), while PA0075 showed higher protein bioaccessibility (73.43%). Except for FPC, the other treatments met microbiological standards. The CPPs demonstrated low water activity and acidic pH. FPC had better water solubility (13.22%) and nitrogen solubility (26.71%). PA01 showed better water (2.89 g/g CPP) and oil absorption (1.26 g/g CPP), resulting in better foam formation. The methodology used allowed the production of products with low lipid content, reduced moisture, and high protein content. In the second study, the effect of phosphoric acid and hexane on the physicochemical characteristics and sensory profile of CPP was evaluated. PA005 obtained a higher protein concentration (90.66%), reduced lipids, moisture, and caloric value. Quantitative Descriptive Sensory Analysis indicated that PA0075 and PA01 had greater uniformity in appearance and a lesser fishy and rancid odor. It is concluded that modifications in the processing methodology allowed the obtaining of CPP with high protein content, low lipid content, adequate microbiological quality, satisfactory technological characteristics, and improvements in sensory attributes. The treatment with 0.075% phosphoric acid (PA0075) is highlighted, showing itself as a potential source of cost-effective alternative protein.