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Technological Properties of Biodegradable Films Produced with Myofibrillar Proteins Extracted from Gilded cat-fish (Brachyplatystoma rousseauxii) Carcasses and Parings |
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| Authors: | Jáira Thayse Souza Batista Cleidiane Da Silva Araújo Matias Maurício Madson Dos Santos Freitas Gisélia De Sousa Nascimento Lorena Limão Vieira Lúcia De Fátima Henriques Lourenço |
| Institution: | 1. Technology Institute (ITEC), Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pará (UFPA), Belém, Braziljairathayse@hotmail.com![ORCID Icon]({"type":"image","src":"/templates/jsp/images/orcid.png"} "ORCID Icon") https://orcid.org/0000-0002-7865-7841;3. Technology Institute (ITEC), Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pará (UFPA), Belém, Brazilhttps://orcid.org/0000-0002-1043-8482;4. Technology Institute (ITEC), Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pará (UFPA), Belém, Brazilhttps://orcid.org/0000-0003-0064-479X;5. Technology Institute (ITEC), Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pará (UFPA), Belém, Brazilhttps://orcid.org/0000-0002-5727-4921;6. Technology Institute (ITEC), Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pará (UFPA), Belém, Brazilhttps://orcid.org/0000-0001-7736-7917;7. Technology Institute (ITEC), Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pará (UFPA), Belém, Brazilhttps://orcid.org/0000-0001-5009-8235 |
| Abstract: | ABSTRACTThis paper aimed to investigate whether the type of fish residue used for extraction of myofibrillar proteins (MP) impacts the technological properties of biodegradable films. The MPs were extracted from two types of Gilded cat-fish (Brachyplatystoma rousseauxii) residues: (1) carcass with muscle attached from the production of mechanically separated meat (MSM) and (2) parings from fillet trimming (PAR). The percentage composition and color of the MPs from MSM (P-MSM) and parings (P-PAR) significantly differed, mainly regarding the ash and lipid contents. The presence of these non-protein compounds in P-MSM led to the formation of films with inferior technological and thermal properties, which indicates the type of residue used impacted the film properties. |
| Keywords: | Gilded cat-fish mechanically separated meat parings thermal properties biodegradation test |