Dados do Trabalho

Título

Formulation of Xerelete (Caranx latus) Kamaboko added with different concentrations of Ora-Pro-Nobis (Pereskia aculeata) powder

Introdução

Ora-Pro-Nobis (Pereskia aculeata) is an Unconventional Food Plant (UFP) used in the brazilian tradional cuisine, recognized as a phytochemical-rich plant. Kamaboko is a steamed food made from fish paste regarded as healthy due to its nutritional attributes. In order to increase the already healthy characteristics of Kamaboko, this study aimed to verify if the addition of different concentrations of Ora-Pro-Nobis Powder (OPNP) would affect the proximate composition and Thiobarbituric Acid-Reactive Substances (TBARS) of a Xerelete (Caranx latus) kamaboko.

Material e Métodos

Fresh specimens of Caranx latus were purchased from a local market in Niterói, Rio de Janeiro and brought to the Physical-Chemical Control Laboratory of Animal Products at the Federal Fluminense University. The dorsal muscle was finely chopped in the lab and processed into Minced Fish Meat, which was used to prepare the surimi and the kamaboko. Four treatments were developed (T1, T2, T3, T4) each containing 1%, 2%, 3%, and 4% of OPNP respectively, while the control treatment (CT) had no OPNP added.

Resultados e Discussão

In regards to the proximate composition, no significant difference was verified in lipids, ash, moisture and carbohydrate percentages, however, a statistical difference was verified in the protein results. CT (9,00%) was significantly different of T2 (13,12%) (p<0,001), T1 (10,32 %) was different of T2 (13,12%) (p<0,05) and T2 (13,12%) was different of T3 (10,76%) (p<0,05). The protein levels were expected to increase as we added OPNP, since the plant is a source of protein, however, the fish protein is also an important factor and it can vary depending on multiple parameters. In regards to TBARS, on day one, no significant difference was verified between the treatments and the control sample, however, at day 20 of storage at 10°C, we could verify the influence of ora-pro nobis antioxidant compounds. T4 presented the lowest mg MDA/Kg results (1,0576 ± 0,5), showing that even after being cooked and stored, the antioxidants presented in the powder were still effective.

Conclusão

Given the results obtained, the T4 treatment has better overall results, indicating that incorporating OPNP can be a technological option to reduce lipid oxidation.