Hidrólise enzimática para agregação de valor a Carne Mecanicamente Separada (CMS) de tambatinga (colossoma macropomum, piaractus brachypomus), e sua inclusão em empanados de peixe

Abstract

The production and demand for fish has increased worldwide. Allied to this, there is the production of waste from its processing, such as mechanically separated meat. This residue obtained from filleting can be used in fertilization, animal feed and also in human food. Another alternative that has been explored with this residue is its use for the production of protein hydrolysates and their inclusion in foods. The objective of this work was to produce protein hydrolyzate of Tambatinga from mechanically separated meat using the papain enzyme and add these hydrolysates in breaded products. The production of hydrolysates was carried out by combining the factors enzyme concentration (2.0; 1.0; 0.66; 0.33; and 0.22%) and hydrolysis time (40 and 60 minutes). The hydrolysates obtained were characterized as to the degree of hydrolysis and percentage of free radical scavenging. Then, breaded products were produced with three concentrations of the hydrolyzate (7%, 10% and 13%) that were characterized as to their nutritional composition. The mechanically separated meat of Tambatinga proved to be an excellent substrate for obtaining protein hydrolyzate, since it presented about 20% of its composition corresponding to the protein. The percentage of free radical scavenging was influenced by hydrolysis time and enzyme concentration. The addition of protein hydrolyzate in breaded products produced with mechanically separated meat from tambatinga is a viable alternative for increasing protein in the product, due to the high demand by bodybuilders and to be used in a high protein diet for those who need supplementation.