Resumo

MEDINA, J.R.; REINHEIMER, M.A.; FREYRE, M.R.  e  PEREZ, G.A.. Changes of composition and fatty acid profile of the surimi from sabalo (Prochilodus platensis) modifying the washing operation conditions. Rev. Mex. Ing. Quím [online]. 2010, vol.9, n.2, pp.159-166. ISSN 1665-2738.

Surimi is an intermediate functional material, useful as a basis for analog seafood products. The objective of this work was to evaluate the variation of nutrients in surimi made from sabalo (Prochilodus platensis) influenced by the composition of the wash water with addition of NaCl and the capability to the process of muscle sabalo (Prochilodus platensis). The results highlight the characteristic composition of sabalo fillet. Since, the analysis of results obtained from the experimental treatments suggest that the addition of NaCl improves the quality of surimi made from warm-water fish in relation to reduced water retention obtaining a value of 74% final moisture, which is reflected in the optimum gel strength of 665 gr.cm , from 100 days frozen storage. Moreover, the clean fillets, which mean without blood, bones and superficial dark meat, present high fat content. The fat content could be decreased from 8% present in the fillet to 4% in the surimi, with the advantage that no significant differences in terms of variation in essential fatty acids EPA and DHA on the washing conditions assayed. It is remarkable that after 180 sec. from each wash the soluble protein in the wash water remains almost constant.

Palavras-chave : surimi; fatty acids; EPA/DHA; sábalo; minerals; gel strength.

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