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Aplicação de revestimentos comestíveis, suplementados com macroalgas e plantas halófitas, em filetes de sarda (Scomber scombrus) para redução do teor de gordura em processos defritura
Freire, C.F.P.D. (2022). Aplicação de revestimentos comestíveis, suplementados com macroalgas e plantas halófitas, em filetes de sarda (Scomber scombrus) para redução do teor de gordura em processos de
fritura. MA Thesis. Politécnico de Leiria - Escola Superior de Turismo e Tecnologia do Mar: Peniche. XIV, 65 pp.
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Documenttype: Doctoraat/Thesis/Eindwerk
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| Abstract |
Fish is recommended as part of a healthy diet because it provides important nutrients, namely essential fatty acids that are particularly abundant in high-fat fish such as mackerel. Frying is one of the most appreciated modes of confection by the consumer due to the sensory properties that gives food crispy texture, golden crust, and pleasant taste. However, fried foods have a high fat content, with consequent increase in their caloric value, which is one of the problems associated with their consumption. The work developed in this dissertation aimed to develop edible coatings for application in pre-frying Atlantic mackerel fillets (Scomber scombrus), with the aim of: (i) reducing the absorption of fat from the oil, (ii) minimizing water loss, preserving the succulence of fried fish and (iii) preserving the quality of fish fat, reducing its oxidation. For this purpose, coatings based on alginate or carrageenan were prepared with extracts of the macroalgae Pelvetia canaliculata or with extracts of the halide plant Carpobrotus edulis as a source of antioxidant compounds. The antioxidant activity of the coatings was evaluated by the total phenol content and the DPPH method. The post frying fillets were characterized regarding color, texture, moisture and ash content, water activity, lipid content, TBA index and fatty acid profile. The fried fillets with coatings supplemented with C. edulis, particularly those made of alginate, proved to be the most efficient both in reducing oil absorption, showing a reduction of 30% and in water loss, allowed to obtain juicy fillets with lower lipid content. No significant differences were observed in the texture and color of the fillets, compared to the control sample (fried fish without coating), as well as in the thiobarbituric acid index, results being bet. |
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