Cinética das alterações de cubos de pirarucu (Arapaima gigas) durante o processo de cozimento

• Ano de defesa: 2016
• Autor(a) principal: Vieira, Ellen Caroline Silvério
• Orientador(a): Silva, Flávio Alves da
• Banca de defesa: Caliari, Márcio, Souza, Adriana Régia Marques de, Silva, Flávio Alves da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso embargado
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EA)
• Departamento: Escola de Agronomia - EA (RMG)
• País: Brasil
• Palavras-chave em Português: Fritura por imersão em óleo; Air frying; Perfil de ácidos graxos; Umidade; Lipídeos; Tempo ótimo de fritura
• Palavras-chave em Inglês: Deep fat frying; Fatty acid profile; Moisture; Lipids; Optimal frying time
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/14008

The objective of this work was to study the kinetics of changes cubes arapaima (Arapaima gigas) during the frying process. Arapaima cubes were subjected to deep fat and air frying at different times (0, 15, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, 180, 195 and 210 s) and temperatures (150, 170 and 190°C) to determine the internal temperature, moisture content, lipid content, cooking loss, shrinkage and color change. The kinetics of the assessed changes was studied. It was determined with the use of artificial neural networks, the optimal frying time of arapaima cubes in each temperature for each technique. The arapaima cubes were subjected to deep fat and air frying at different temperatures for the optimum frying time (time necessary for the internal temperature reached 70°C) to evaluate color change, lipid oxidation and fatty acid composition together with the crude sample. The changes caused by frying process studied in this work shown that the process is temperature dependent and the changes increased with increasing temperature. These changes were higher in the deep fat fried cubes than in the samples air fried at a same temperature. The ideal frying time was inversely proportional to the frying temperature. The ideal times for air frying were higher than those for deep fat. The color variation, lipid oxidation and modification of fatty acid composition of the fried arapaima cubes are showed temperature-dependent and increased with the same. The deep fat fried cubes showed a decrease in the concentration of polyunsaturated fatty acids with consequent increase of saturated fatty acids and lower nutritional quality compared to air fried samples, and increased incidence of oxidative process in the lipid fraction and variation more expressive color. It was observed that air frying produces healthier arapaima cubes with greater juiciness lighter with higher performance without oil absorption, after a longer cooking time when compared to those obtained by deep fat frying.