Desenvolvimento de produto análogo à filé de peixe utilizando formulação à base de cogumelo (Pleurotus ostreatus) e tratamento enzimático

Abstract

In recent decades, there has been a growing demand for alternative sources of non-animal proteins for human consumption, primarily for environmental, health, and animal empathy reasons. The aim of this study was to develop prototypes analogous to fish fillets using mushrooms of the P. ostreatus species, incorporating other ingredients such as oils, gums, and protein sources, among others, in the formulation. Sousvide and ultraviolet (UV) methods were employed. The proximate and physicochemical composition of the mushrooms at different stages of maturation was determined. The application of microbial transglutaminase (TGase) enzyme with formulation enrichment was studied. An experimental design, Plackett & Burman (PB), was conducted with 20 treatments and 3 central points. The independent variables were: β-Glucanase (β-G) concentration (X1); β-Glucanase action time (X2); TGase concentration (X3); TGase action time (X4); Isolated Soy Protein - PIS (X5); Sifted whole oat flour - FA (X6); Glutamine - Gt (X7); Monosodium glutamate - GM (X8); Acacia gum - GA (X9); Cassava starch - FM (X10); Coconut oil - OC (X11); Soybean oil - OS (X12); Sodium tripolyphosphate - TS (X13); and β-Glucanase inactivation time (X14). The dependent variables were: hardness (Y1), elasticity (Y2), cohesiveness (Y3), gumminess (Y4), chewiness (Y5), resilience (Y6), color parameters L* (Y7), a* (Y8), and b* (Y9), aw (Y10), pH (Y11), and density (Y12). Statistical analyses were conducted using Statistica 8.0 software (Statsoft®). The best trials were 6, 17, and the central point (CP), which closely approached the texture parameters of tilapia fillet for hardness, chewiness, and chewability. Sensory analysis was performed on the three treatments using affective tests applying unstructured hedonic scales and CATA (check-all-that-apply) to determine how closely the prototypes resembled or differed from animal fish fillets. The responses were analyzed through ANOVA and Tukey's test at a significance level of 5%. It was found that formulations containing 2.5 % and 5 % FA and PIS (5 %, 7.5 %, and 10 %) had the best responses regarding texture and color when compared to tilapia fillets. FA (Formulation A) showed a positive effect on the responses: hardness, cohesiveness, chewiness, and resilience. On the other hand, the FM (Formulation B) variable had a negative effect on all texture responses. Regarding sensory analysis, only trial 17 (1 % FM, 5 % FA, 5 % PIS, 0.1 % TGase (5 °C/240 min), 1 % coconut oil, 1 % soybean oil, 0.2 % sodium tripolyphosphate, 0.6 % β-G (80 °C/10 min), and without β-G inactivation) was indicated by the panelists as having some resemblance, evoking fish in aspects such as appearance, aroma, texture, and overall impression, with a confidence level of 95%. It is concluded that it is possible to create a mushroom-based fish fillet analog using enzymatic treatment with TGase.