Aproveitamento de casca de limão Tahiti, com antioxidante e elaboração de empanamento de tilápia

Abstract

Fish products are foods with high nutritional value, as a way to diversify and add value through the use of the aggregated meat or also called mechanically separated meat (MSM), aiming the elaboration of tilapia breaded products. On the other hand, it is known that it is a highly perishable product that suffers degradation processes, generating unpleasant tastes and odors. As a way to prevent or delay oxidation, foods with antioxidant substances present in nature are studied. In view of the above, the objective of this study was to prepare tilapia empanado using different control antioxidants, ascorbic acid, Tahiti, essential oil from Tahiti lemon peel and limonene. Centesimal, microbiological and shelf life analyses were performed during 150 days of frozen storage at -18 °C, by means of color, texture, cooking, water activity and focus group analyses. The lemon extracts showed little antioxidant activity by the methodology that evaluates the reduction of the stable radical DPPH, in which it was demonstrated an antioxidant activity of β-carotene of approximately 30% in the concentration of 100 to 200 μg mL-1, 50% in the concentration of 250 μg mL-1 and 90% in the concentration of 500 μg mL-1. The empanadas produced presented results of thiobarbituric acid reactive substances (TBARS), noting antioxidant activity in the added extracts, over time. In the cooking analysis, the product presented high yield, low shrinkage and high water retention and increase in the course of time, however, the sample with the presence of bran presented lower values. In the focus group, the averages were classified as I liked it slightly, except for the aroma that was classified as I liked it moderately, evidenced in the theoretical discussion that occurred by the addition of the lemon peel extracts. In the texture, there was an increase in relation to cohesion, elasticity, gumminess, and chewiness over time in all samples, indicating more force needed to break it when bitten. It was noted that the extract of lemon peel and mechanically separated meat (MSM) of tilapia as raw material in the development of new products is a viable alternative, favoring the maximum use of by-products of the food industry.