Evaluation of process parameters in the industrial scale production of fish nuggets

Adriane  da SILVA; João  ZITKOSKI; Marcio Antônio  MAZUTTI; Altemir  MOSSI; José Vladimir  OLIVEIRA; Débora  de OLIVEIRA; Alexandre José  CICHOSKI; Helen  TREICHEL

Evaluation of process parameters in the industrial scale production of fish nuggets

Autores

Adriane da SILVA

João ZITKOSKI

Marcio Antônio MAZUTTI

Altemir MOSSI

José Vladimir OLIVEIRA

Débora de OLIVEIRA

Alexandre José CICHOSKI

Helen TREICHEL

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

This work reports the use of experimental design for the assessment of the effects of process parameters on the production of fish nuggets in an industrial scale environment. The effect of independent factors on the physicochemical and microbiological parameters was investigated through a full 24 experimental design. The studied factors included the temperature of fish fillet and pulp in the mixer, the temperature of the added fat, the temperature of water and the ratio of protein extraction time to emulsion time. The physicochemical analyses showed that the higher temperature of the pulp and fillet of fish, the lower the protein in the final product. Microbiological analyses revealed that the counting of Staphylococcus coagulase positive, total and thermo-tolerant coliforms were in accordance with the current legislation.