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Food Control 50 (2015) 38e44

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Food Control

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Composition of MSM from Brazilian catfish and technologicalproperties of fish flour

Isabelle Silva de Oliveira a, Lúcia de F�atima Henriques Lourenço a, *, Consuelo L. Sousa a,Maria Regina S. Peixoto Joele b, Suezilde da Conceiç~ao do Amaral Ribeiro b

a FederalUniversity of Par�a, Institute of Tecnology/Faculty of Food Engineering/Graduate Program in Food Science and Technology, Rua Augusto Correa, N�

01 Guam�a 66075-11 Bel�em, PA, Brazilb Federal Institute of Education, Science, and Technology of Par�a, IFPA, Castanhal, PA, Brazil

a r t i c l e i n f o

Article history:Received 11 April 2014Received in revised form15 August 2014Accepted 17 August 2014Available online 26 August 2014

Keywords:Fish residueMechanically separated meatFish flourBrachyplatystoma vaillantii

* Corresponding author. Universidade Federal do PFaculdade de Engenharia de Alimentos/Programa deTecnologia de Alimentos, Rua Augusto Correa, N� 0166075-11, PA, Brazil.

E-mail addresses: isabelle_oliveira@yahoo.com.br (luciafhl@yahoo.com.br (L.F.H. Lourenço), sousa@ufpahotmail.com (M.R.S. Peixoto Joele), suziar@yahoo.com

http://dx.doi.org/10.1016/j.foodcont.2014.08.0180956-7135/© 2014 Elsevier Ltd. All rights reserved.

a b s t r a c t

The goal of this study was to analyze the physical and physicochemical composition and microbiologicalproperties of mechanically separated meat (MSM) from Brazilian catfish (Brachyplatystoma vaillantii) andto prepare fish flour from this byproduct while assessing its technological properties, physicochemicaland microscopic characteristics. After filleting, the residue was transported and stored at �22 �C andthen subjected to mechanical meat separation so the fish flour could be prepared. The MSM analysisidentified 17 fatty acids, of which the main ones were palmitic, oleic, stearic, palmitoleic, myristic, EPA,and DHA. The catfish MSM's amino acid profile had mainly glutamic and aspartic acids, arginine, lysine,and leucine. Salmonella spp or sulphite-reducing clostridia were not found in the MSM or the fish flour,while counts of coliforms at 45 �C (<3.0 MPN/g) and coagulase-positive staphylococcus (<1 �101 CFU/g)were within the limits set by the Brazilian legislation. The fish residue had 78.36 g/100 g moisture,9.52 g/100 g proteins, 10.80 g/100 g lipids and 18.41 mg TVB-N/100 g (within the Brazilian legislationstandards). The best condition to prepare the fish flour was defined as 60 �C due to the best fit to theexperimental data. The results suggest that using residues from Brazilian catfish filleting to make fishflour resulted in a product with high nutritional value able to increase value of several foodstuffs, besidescontributing to the reduction of waste production in the region's fish industries.

© 2014 Elsevier Ltd. All rights reserved.

1. Introduction

The worldwide reduction in the commercially relevant fishpopulations, the importance of fish in human diets, and environ-mental issues point to the need for using the whole fish caught.Moreover, such use tends to contribute to a higher animal proteinintake since several technologies have arisen that enable usingresidues as well-accepted food sources (Stori, Bonilha, &Pessatti,2002).

Brazilian catfish (Brachyplatystomavaillantii) is a member of thePimelodidae family and the Siluriforme order. It is the most widelycaught freshwater fish species in the Amazon and is very important

ar�a, Instituto de Tecnologia/P�os-graduaç~ao em Ciencia eBairro: Guam�a Bel�em, CEP:

I.S. Oliveira), luciahl@ufpa.br,.br (C.L. Sousa), reginajoele@.br (S.C.A. Ribeiro).

for the local, national, and international economy. Over 30 thou-sand tons of this species are marketed every year in the Amazon(Provarzea, 2005).

Thewaste during processing, considering the head and residues,represents over 60% of its production. Using edible leftovers fromtraditional filleting or slicing becomes highly important economi-cally for the industry, while their consumption by humans providesadditional income and minimizes environmental pollution issues(Boscolo, 2001).

One such promising byproduct after handling and conservationprocessing is mechanically separated meat (MSM) from fish, usedto produce fish burgers, nuggets, and breaded steaks (Marengoniet al., 2009). MSM may also be used to produce fish flour throughdrying (Caldeira, Silva, Ribeiro, Ribeiro, & Park, 2011; Lourenço,Santos, Ribeiro, Almeida, & Araújo, 2011; Petenuci et al., 2010;Ribeiro, Ribeiro, Park, Araújo, &Tobinaga, 2007; Santos & Freitas,2004).

Fish flour must follow microbiological standards and have noaroma or organic or inorganic toxic compounds. The flour is used infood preparations and must have specific functional properties for

I.S. Oliveira et al. / Food Control 50 (2015) 38e44 39

the preparation of mixtures and/or use in sausages and formula-tions (Oetterer, Regitano-D'arce, &Spoto, 2006).

A host of health benefits is associated with fish intake, which isrecommended as part of a balanced diet due to the polyunsaturatedfatty acid content that reduces the risks of cardiovascular diseases(Morais,&Magalh~aes, 2004; Nestel, 2000). Studies have shown thatfreshwater fish species have high levels of saturated and poly-unsaturated fatty acids with 18 carbon atoms, but low levels ofunsaturated fatty acids with 20 or 22 carbon atoms, whencompared to lipids from marine fish species (Widjaja, Abdulamir,Saari, Bakar, &Ishak, 2009).

The goal of this study was to analyze the physical andphysicochemical composition and microbiological properties ofmechanically separated meat (MSM) from Brazilian catfish and toprepare fish flour from this byproduct while assessing its techno-logical properties, physicochemical andmicroscopic characteristics.

2. Material and methods

2.1. Obtaining mechanically separated meat (MSM)

Residues of Brazilian catfish filleting were provided by fish in-dustries from the North region of Brazil. The raw material wascollected frozen, placed in polyethylene packages, and shippedunder refrigeration to the processing plant at the Federal Universityof Par�a, Brazil. The residues comprised carcasses, pectoral fins, andscrap from filleting.

The MSM was obtained using a fish deboning machine (HighTech, model HT100C), packaged in polyethylene bags, and stored atapproximately �18 �C until processing and analysis.

2.2. Fish flour processing

The MSM was washed three times in an ice bath (7 �C) withchlorinated water at 5 mg/L under constant manual stirring for5 min. After each washing, thewater was removed by pressing witha cotton cloth. Next, theMSMwas dried in a forced-circulation drier(DeLeo, model Q 314 M122) at 50, 60, and 70 �C in a 10 � 4 � 1 cmtray.

The best process temperature was assessed through Fick's sec-ond law and infinite flat-plate geometry was used to calculateeffective diffusivity, in which the mass flow is proportional to theconcentration gradient within the solid. Water's effective diffu-sivity was calculated using Equation (1) (Crank, 1975) for Fick'ssecond law, considering uniform initial moisture distribution andno thermal resistance for an infinite flat plate:

Y ¼ X � Xeq

X0 � Xeq¼ 8

p2

X∞i¼0

1

ð2iþ 1Þ2exp

�� ð2iþ 1Þ2$p2$ Def

t4L2

�

(1)

where: X ¼ water content at time t, dry basis decimal;Xeq ¼ equilibrium moisture, dry basis decimal; X0 ¼ initial watercontent, dry basis decimal; Def ¼ effective diffusivity (m2/s);L ¼ half thickness (m); t ¼ time (s); Y ¼ moisture ratio, non-dimensional.

The drying kinetics curve models were fitted through linearregression using the software Statistica 5.0. The relative mean de-viation module (P), whose definition is described by Equation (2)(Lomauro, Bakshi, &Labuza, 1985), and the coefficient of determi-nation (R2) values between the experimental data (Vexp) andthe values predicted by the models (Vpre) were used to choose thebest fit.

P ¼ 100N

XNn¼1

��Vexp � Vpre��

Vexp(2)

where: P is the relative mean deviation, Vexp and Vpre are the non-dimensional experimental and predicted data, respectively, and Nis the number of observations.

After the best drying condition was chosen, the material wasdried at that temperature until the desired moisture level wasachieved. The dried meat was then ground in a cutter (Filizzola) for30 s so that the Brazilian catfish flour was obtained. The samplewasvacuum sealed, wrapped in aluminum foil to block light, and storedat room temperature for further analyses.

2.3. Microbiological evaluation

The Brazilian catfish MSM and flour were analyzed for Salmo-nella spp, coagulase-positive staphylococcus, coliforms at 45 �C,and sulphite-reducing clostridia at 46 �C.All analyses followed themethodology described in the Compendium of Methods for theMicrobiological Examination of Foods (Downes, & Ito, 2001).

2.4. Fatty acid profile

The lipids were esterified following themethodology defined bythe AOCS (2002). All process steps were carried out under a N2 at-mosphere and the methyl esters were separated in a VARIAN gaschromatograph model CP 3380 equipped with a flame ionizationdetector (FID) and a CP-Sil 88 (60 m � 0.25 mm, stabilized Cyano-propyl) fused silica capillary column.1 mL of the samplewas injectedusing a split system at a ratio of 1:50 with helium as carrier gas at1 mL/min. The injector and detector temperatures were 245 �C and280 �C, respectively, at 45 min of total analysis time. The fatty acidcontent was expressed as a percentage of the total of fatty acidsdetected. The standard solution 68D (Nu-Chek) was used to estab-lish the correction factors for each of the certified fatty acids, whichwere used to transform the percentage peaks in area byweight (mg/g of total fatty acids). Themethyl esters were quantified through theintegration of the peak areas using the software Star 6.0 (2003). Thefatty acid profile of Brazilian catfish was determined in triplicate.

2.5. Amino acid profile

The total amino acids profile was determined using a Waters-PICO Tag™, Waters Model 712 WISP (Waters, Watford, Herts, UK)high-performance liquid chromatograph (HPLC) following themethodology proposed by White, Hart, and Fry (1986).

2.6. Physicochemical characterization

The MSM and flour from Brazilian catfish were analyzed formoisture, protein, lipid, ash, and pH (AOAC, 2002), carbohydratecontent and caloric value (Brazil, 2003), and water activity (Aw)measured with a 3TE Aqualab electronic hygrometer (DecagonDevices Inc., USA). A Minolta CR 310 colorimeter was used todetermine instrumental color in the CIE (Commission Inter-nationale de L'Eclairage) space for the parameters L* (lightness), a*(red color intensity), and b* (yellow color intensity). The color an-alyses calculated total color difference (DE), saturation index (c*),and hue angle (h*) through the following equations:

DE* ¼ffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffihðDL*Þ2 þ ðDa*Þ2 þ ðDb*Þ2

ir(3)

I.S. Oliveira et al. / Food Control 50 (2015) 38e4440

c* ¼ffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffihða*Þ2 þ ðb*Þ2

ir(4)

h* ¼ tan�1�a*

b*

�(5)

Total volatile bases (TVB-N), determined according to Brazil(1999), and the TBA analyses (thiobarbituric acid index), based onthe methodology by Vyncke (1970) were performed only on theMSM. Flour granulometry was calculated according to the AOACmethod 965.22 (2002). All analyses were carried out in triplicate.

2.7. Scanning electron microscopy (SEM)

The SEM equipment model LEO-1430 was used to analyze Bra-zilian catfish flour. The samples were organized in stubs andmetallized with platinum using a coating time of 2.0 min. Theanalysis conditions for the secondary electron images were: elec-tron beam current ¼ 90 mA, constant acceleration voltage ¼ 10 kv,work distance ¼ 15 mm.

3. Results and discussion

3.1. Microbiological analysis of Brazilian catfish MSM and fish flour

No Salmonella spp or sulphite-reducing clostridia were found inthe samples analyzed. The counts of coliforms at 45 �C (<3.0 MPN/g) and coagulase positive staphylococcus (<1 � 101 CFU/g) werewithin the range set by the Brazilian legislation (Brazil, 2001a).

3.2. Fatty acid profile of Brazilian catfish MSM

The MSM analysis identified 17 fatty acids, of which the mainones were palmitic, oleic, stearic, palmitoleic, myristic, eicosa-pentaenoic (EPA), and docosahexaenoic (DHA) (Table 1). The highlevels of saturated fatty acids (SFAs) (Table 1) found match the re-sults of other researches, which suggests that freshwater fish have ahigher content of these acids than the marine ones (Gutierrez &Da

Table 1Fatty acid profile of Brazilian catfish MSM.

Fatty acids Common name %

C14:0 Myristic 7.74C14:1 u-5 Myristoleic 0.34C16:0 Palmitic 31.93C16:1 u-7 Palmitoleic 10.01C18:0 Stearic 12.68C18:1 u-9 Oleic 18.91C18:1 u-7 Vaccenic 4.23C18:2 u-6 Linoleic 1.24C20:0 Eicosanoic 0.40C20:1 Gadoleic 0.38C20:3 u-3 Eicosatrienoic 0.28C20:5 u-3 EPA 6.96C22:0 Behenic 1.78C22:1 u-9 Erucic e

C22:6 u-3 DHA 2.48C24:0 Lignoceric 0.10C24:1 u-9 Nervonic 0.60P

PUFA e 10.96PMUFA e 34.47PSFA e 54.65Pu-6 e 1.24Pu-3 e 9.72

PUFA/SFA e 0.20EPA þ DHA e 9.44u-6/u-3 e 0.125

Silva, 1993; Menezes, Lira, Omena, Freitas, &Sant'Ana, 2008). Themain monounsaturated fatty acids (MUFAs) found were oleic(C18:1 u9) and palmitoleic (C16:1), while the main poly-unsaturated fatty acids (PUFAs) were EPA (C20:5), DHA (C22:6 u3),and linoleic (C18:2).

Linoleic acid is themain representative of the omega-6 fatty acidseries and the precursor of arachidonic acid (C20:4 u-6), which isimportant in fetal growth, blood pressure control, and plateletaggregation control (Tonial et al., 2011).

According to food agencies, scientific societies, and national andinternational organizations a diet with au6/u3 ratio between 1 and5 is recommended (EFSA, 2010; National Research Council, 2005)and PUFA/SFA ratio above 0.45. Such ratios are considered healthyfrom the human nutrition standpoint and are able to prevent car-diovascular diseases.

Although the PUFA/SFA ratio found was lower than the recom-mended, Lira et al. (2004) state that the parameter must not beevaluated by itself since it takes into consideration only thechemical structure of the hypercholesterolemic SFAs and not theaction of the MUFAs, considering that the lipid content of lipo-proteins reflects the dietary fatty acid content. The influence of thefatty acids on lipemia and atherogenesis varies according to thelevel of saturation, to the oxidation, and to their proportions in thediet. Diets rich in MUFAs lower LDL-C and oxidized LDL plasmalevels and the proliferation of smooth muscle cells withoutimpacting HDL-C levels. MUFAs are also less susceptible to oxida-tion by free radicals than PUFAs due to the fewer double bonds in itschemical structure. Just as MUFAs, u-3 PUFA intake reduces thesusceptibility to oxidation of plasma LDL (Kratz et al., 2002). In thissense, marine fish have a higher u3/u6 ratio than freshwater fishdue to a greater presence of the u3 series in their trophic chain(Souza, Anido, &Tognon, 2007).

Several studies suggest that freshwater fish are also sources ofEPA and DHA (Jabeen, &Chaudhry, 2011; Moreira, Visentainer,Souza, & Matsushita, 2001; Su�arez-Mahecha et al., 2002; Tonialet al., 2011). The daily dietary intake recommended by the Amer-ican Heart Association is 300 mge500 mg of EPA þ DHA since theyare directly involved in reducing risk factors associated with car-diovascular diseases, psoriasis, depression, and diabetes (Krausset al., 2000; Kris-Etherton, Harris, &Appel, 2002; Tonial et al.,2011). It must be pointed out that EPA can be metabolized, but thatDHA must be desaturated before it is absorbed by the intestine,hence a lower DHA/EPA ratio is desirable in fats (Souza et al., 2007).

3.3. Amino acid profile of Brazilian catfish MSM

The Brazilian catfish amino acid profile is shown in Table 2. Theamino acids found in higher quantity were glutamic and asparticacids (dispensable), arginine and lysine (conditionally indispens-able) and leucine (indispensable). A low concentration of cystinewas found, which, according to Monterrey-Quintero and Sobral(2000), means a low density of disulfide bonds (-S-S-). Theabsence of tryptophan is due to its degradation during the analysis.

3.4. Physical and physicochemical analysis of Brazilian catfish MSM

The results of the analyses are presented in Table 3. The highmoisture content of MSM suggests high perishability, thus efficientconservation methods are needed to control possible changes,especially microbiological ones (Rebouças, Rodrigues, Castro, &Vieira, 2012).

The high lipid content found in the MSM suggests that thisbyproduct may speed up oxidative processes and lead to unpleas-ant flavors and smells in the product (Rebouças et al., 2012),

Table 2Amino acid profile of Brazilian catfish MSM.

Amino acids g/100 g

Aspartic acid 9.27Glutamic acid 13.90Serine 3.49Glycine 4.45Histidine 2.13Arginine 10.82Threonine 4.19Alanine 5.18Proline 3.23Tyrosine 3.14Valine 4.36Methionine 2.96Cysteine 1.67Isoleucine 4.35Leucine 6.90Phenylalanine 3.79Lysine 8.76

Total 92.60

Cystine half equals one cysteine.

I.S. Oliveira et al. / Food Control 50 (2015) 38e44 41

therefore requiring a greater processing temperature control dur-ing drying.

Dallabona (2011) states that the amount of fat in the MSM maybe related to the different methods used to remove themuscle fromthe carcass. In the present case, since the research used a deboningmachine, the fat was incorporated into the MSM, which raised thelipid content.

Bordignon et al. (2010), when elaborating products with tilapiacarcasses, reported that the MSM extracted from the abdominalmuscle close to the carcass usually has a higher fat content.

The protein content of MSM was below than that of otherstudies, however, the protein and lipid contents in fish greatlyvaries depending on the species, age, body part, sexual cycle, andfeeding (Caldeira et al., 2011; Gonçalves, Nogueira, &Lourenço,2009; Kirschnik, & Macedo-Viegas, 2009; Santos, Martins, Santos,& Martins, 2008). The pH found match what the Animal ProductSanitary Inspection Guidelines -RIISPOA (Brazil, 2001b) de-termines, i.e., below 6.5 for the inner muscle. The TVB-N is withinthe Brazilian standards (Brazil, 1999), which suggests that the fishmuscle must have at most 30 mg N/100 g of sample. This resultshows that the storage time of the fish in the fishing boats beforeprocessing and handling during filleting did not affect the residue'sfreshness (Santos et al., 2008).

Table 3Results of physical and physicochemical analyses of Brazilian catfish MSM and flour.

Compositiona MSM Brazilian catfish flour

Moisture (g/100 g) 78.36 ± 0.60 12.00 ± 0.12Ash (g/100 g) 0.77 ± 0.02 3.95 ± 0.02Protein (g/100 g) 9.52 ± 0.07 76.16 ± 0.23Lipid (g/100 g) 10.80 ± 0.25 7.72 ± 0.98Carbohydrate (g/100 g) 0.55 ± 0.07 0.17 ± 0.03Caloric value (Kcal/100 g) 137.44 374.80Aw 0.98 ± 0.02 0.696 ± 0.01pH 5.73 ± 0.06 e

TVB-N (mg N/100 g) 18.41 ± 0.22 e

TBA (mmol/100 g) 0.049 e

L* 65.62 ± 0.85 66.72 þ 0.02a* 6.02 ± 0.77 2.62 þ 0.03b* 9.93 ± 0.79 13.29 þ 0.01DE* e 4.91c* 11.61 13.55h* 0.54 0.19

a Wet basis.

The TBA index is well below the limit of characteristic rancidityodor and flavor perception in fish. According to Schormüller (1968),TBA values below 3 mg of malondialdehyde (MDA) per kg in thefood indicate excellent quality, between 3 and 5 mg MDA/kg isconsidered good quality, and the limit for the food to be consumedis 8 mg MDA/kg. However, the legislation sets no limits regardingthe level of lipid oxidation and rancidity odor, thus sensory tests areneeded to assess whether consumers are able to detect suchchanges in the product. Despite the high lipid content found inBrazilian catfish MSM, the TBA result indicates that no lipid changetook place during processing since, according to Stevanato et al.(2007), oxidation may be favored by the presence of atmosphericoxygen, high temperature, dehydration, and the presence of pro-oxidant agents.

The luminosity (L*) parameter did not vary much in Braziliancatfish flour when compared to the MSM. The flour's red color (a*)intensity decreased while the yellow color (b*) intensity increasedcompared to the MSM due to the action of temperature during thedrying process. The color intensity (DE) increased in the processedsample compared to the MSM, which is confirmed by the chroma(C) and hue angle (H) results. The color of a given food is caused bythe presence of unstable natural pigments that take part indifferent reactions and, because of this, the change in color of a foodproduct indicates possible chemical and biochemical changes thatmay occur during processing and storage (Ribeiro et al., 2007).

3.5. Drying kinetics of Brazilian catfish flour

Table 4 shows the diffusivity values to verify the best fit of themodel to the drying kinetics data of Brazilian catfish flour obtainedby Fick's model for a term of the series.

The results obtained for Fick's model appropriately describe thedrying curve under the conditions studied since they have coeffi-cient of determination (R2) values above 0.90, while the meanrelative error values foundwere below those suggested by Lomauroet al. (1985) of 10%. The best condition was attributed to the tem-perature of 60 �C since it has the highest diffusivity and the best fitto the experimental data as shown in the semi-log plot of Fick'smodel fit to the drying at 50 �C, 60 �C, and 70 �C (Fig. 1). It is seenthat the higher temperature favors the mass transference processand, consequently, increases the value of the effective diffusivity.

The effects of air temperature on the drying kinetics wereanalyzed through the drying curves of the non-dimensionalmoisture as a function of time (Fig. 2). It was seen that a shorterdrying time is needed with higher temperatures, i.e., the dryingcurves indicate that, for a given drying process time, the higher thetemperature, the quicker the drying. The curve and Fick's model fitsuggest that drying occurs at a decreasing rate.

3.6. Physical and physicochemical analysis of fish flour

Table 3 also shows the centesimal composition of Braziliancatfish flour. Moisture and the fixed mineral residue (FMC) ofBrazilian catfish flour were in accordance with the legislation,which mandates that dry whole fish must have at most 12 g/100 gmoisture and 5.5 g/100 g FMC (Brazil, 1997). The protein valuefound shows that the flour is an excellent source of animal protein.

Table 4R2, P (%), and Def (m2/s) values for the drying kinetics of fish flour.

Temperature (�C) R2 P (%) Def (m2/s)

50 0.9858 4.71 1.82 � 10�7

60 0.9967 0.38 2.82 � 10�7

70 0.9388 10.06 3.00 � 10�7

Fig. 1. Semi-log plot for Fick's model fit to drying at 50 �C, 60 �C, and 70 �C.

I.S. Oliveira et al. / Food Control 50 (2015) 38e4442

The lipid content in Brazilian catfish flour and the low water ac-tivity may promote lipid oxidation, which entail the need forlightproof oxygen-free packaging during storage (Petenuci et al.,2010).

It was seen that MSM's L* slightly increased when compared tothe Brazilian catfish flour. The parameters a* and b* had moremarked changes due to the drying process to which the MSM wassubjected for the flour preparation. The color of a given food iscaused by the presence of natural pigments such as myoglobin,bilins, hemocyanins, carotenoids, melanins, among others, whichare unstable and take part in different reactions and, because ofthis, the change in color of a food product indicates possiblechemical and biochemical changes that may occur during pro-cessing and storage (Ribeiro et al., 2007).

The granulometry analysis showed that 78.34% of the Braziliancatfish flour particles were caught in 35 and 60 mesh screens, withpredominant granulometry between 0.50 and 0.25 mesh,respectively.

The scanning electron microscopy electromyographies of Bra-zilian catfish flour are shown in Fig. 3. Image A shows the overallstructure with 100 mm size and B shows the muscle fiber structurein some regions of the sample. The product's surface is character-ized by a protein reticular structure and high (image E) and low

Fig. 2. Effect of temperature on th

(image F) protein density regions and, occasionally, quite evidentmuscle fiber fragments (images C and D) can be distinguished.

The presence of these fibers indicate that the rinsing during thedegreasing process was not enough for the muscle to lose itscharacteristics and, even after the thermal treatment during flourpreparation, no complete denaturation of all the myofibrilar pro-tein occurred. This result is similar to the one reported by Jamas(2012) for tilapia residue. That author also observed the presenceof protein fibers preserving the skeletal muscle pattern even afterprocessing.

4. Conclusion

The Brazilian catfish MSM fatty acid profile identified palmitic,oleic, stearic, palmitoleic, mysistic, EPA, and DHA fatty acids. Theamino acid profile had higher concentrations of glutamic andaspartic acids, arginine, lysine, and leucine. The results suggest thatusing residues from Brazilian catfish filleting to make fish flourresulted in a highly nutritious product with physical, physico-chemical, and microbiological characteristics in accordance withthe legislation. Thus, adding value to these byproducts has envi-ronmental, economic, scientific, and technological importance.

e drying kinetics of fish flour.

Fig. 3. Scanning electron microscopy of flour from Brazilian catfish filleting residue. A) 100 mm, B) and C) 50 mm, D) and E) 20 mm, and F) 5 mm.

I.S. Oliveira et al. / Food Control 50 (2015) 38e44 43

Acknowledgments

The authors thank PesqueiraMaguary fishing industry forproviding the raw material for this study.To Conselho Nacional deDesenvolvimento Científico e Tecnol�ogico e CNPq for the scholar-ship granted and to Pro-reitoria de Pesquisa e P�os-graduaç~ao(PROPESP)/Universidade Federal do P�ar�a (UFPA) for funding thearticle translation.

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