BR102018001081A2 - ALSO DREAMED FLAVORED EDIBLE OIL - Google Patents

Abstract

also grated with edible oil smoked flavor. It deals with a process for the production of tambaqui grated in smoked edible oil, considering the manufacturing steps: reception (a) and washing of fish (b); evisceration of fish (c); fish filleting and cms production (d); pre-cooking of cms (e1) and seasoning of sauce (e2) (topping liquid); cms and gravy cooling (f); canning of the product (cms of fish and sauce) (g); sterilization (h) of metal containers containing the product, followed by cooling (i) and physicochemical, sensory, microbiological analyzes (commercial sterilization tests) (j). The processes also contribute to adding value to the tambaqui production chain and, thus, to the promotion of fish farming at regional, national and international levels, generating attractive income for fish farmers, as well as providing the transport of the product over long distances due to its long term. (48 months), allowing the provision of high nutritional animal protein to domestic and foreign consumers. In addition, depending on the processes by which the product is subjected, it can be transported at room temperature and therefore does not depend on the cooling or freezing system during its distribution, which leads to a reduction in distribution costs and, consequently, reach the final consumer at an attractive price, as well as being a tasty food of good hygienic-sanitary and nutritional quality.

Description

DESCRIPTIVE REPORT

TAMBAQUI GRATED WITH EDIBLE OIL SMOKED FLAVOR [001] It is a product based on mechanically separated meat (CMS) from the tambaqui carcass after filleting, canned and sterilized containing edible soy oil, water and condiments as a topping liquid of smoke and acidified flavoring. The processes by which the product is subjected guarantee the same microbiological, oxidative and sensory stability for 48 months, therefore, in conditions of consumption without significant losses of its quality.

[002] 1.1 Canned Processing [003] The processing of tambaqui grated to edible smoked oil is shown in Flowchart 1 and its steps are detailed below.

[004] RECEPTION AND WASHING [005] EVISCERATION [006] THREADING AND PRODUCTION OF CMS [007] PRE-COOKING AND CONDITIONING [008] COOLING [009] CANNING AND RECOVERY [010] STERILIZATION AND COOLING [011] ANALYSIS [012] EXPEDITION [013] 1.2 Reception and Washing [014] After fishing (in ice water) the fish are transported to the processing unit, where they are measured and weighed, and those weighing between 2

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2/5

Kg and 2.2 Kg, aiming at good size uniformity and greater fillet yield. Fish are cleaned in chlorinated water (5 ppm), following Good Food Manufacturing Practices. [015] 1.3 Evisceration [016] After cleaning the fish, they are eviscerated, their scales, fins, tail and head cut longitudinally removed. Then the carcasses are stored under refrigeration (4oC) for 4 h, which is necessary for the biochemical transformations necessary for the installation of rigor mortis to occur, when then filleting is performed to obtain the fillet cut, followed by the production of CMS.

[017] 1.4 Filleting and Production of CMS [018] After filleting, the carcasses with thorns are weighed and frozen. After reaching a temperature of - 18 oC, the carcasses are transferred to the CMS room when they are subjected to pressing in a machine for the extraction of mechanically processed meat (CMS), as well as the waste of chips resulting from filleting previously also chilled. After the extraction of comminuted meat (meat separated from the carcass and filleting chips), it is weighed, packed in a vacuum system and frozen (-18 oC).

[019] 1.5 Pre-cooking and seasoning [020] After the CMS is defrosted at a temperature of 10 oC, it is cooked for 5 minutes in a closed system followed by draining. Concomitantly, the covering liquid is prepared, prepared by covering the liquid (edible soy oil), which also undergoes a cooking process (5 min / 1.3 Kg / cm2).

[021] 1.6 Cooling [022] After the cooking process of the CMS and the liquid cover

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3/5 they are cooled to 85 oC, in order to prevent them from continuing to cook and with that they present flaccid and brittle texture or that they concentrate, respectively, even before sterilization.

[023] 1.7 Canning and Seaming [024] After cooling the CMS and covering liquid to 85 oC, they are packed in steel cans, covered internally with specific varnish for foods that undergo a sterilization process. The seaming of the packaging is carried out in a semi-automatic bench seaming machine RMB-10, with a diameter of 60 to 110 mm.

[025] 1.8 Sterilization and cooling [026] After the hermetic closing of the cans, they are subjected to a sterilization process at 121 oC for 30 minutes at a pressure of 1.4 Kg / cm2, in an autoclave, in order to destroy any form of inside the package, as well as microbial spores such as Clostridium botulinum. After sterilizing, the cans are cooled to room temperature (25 to 28 oC).

[027] 1.9 Analyzes [028] 1.9.1 Tests of commercial sterilization and shelf life [029] To verify the efficiency of the parameters used in the sterilization process (time, temperature and pressure) during product development, presumptive tests of commercial sterilization, started on the first and thirtieth days of production, ending forty days after processing (quarantine). These tests follow the analytical procedures described in chapter XX, of Normative Instruction n. 62, from the Ministry of Agriculture, Livestock and Supply and consists of incubating the samples at 36 ± 1 ° C for a period of 10 days and at 55 ± 1 ° C for 7 days, with the occurrence of stuffing of the packaging

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4/5 metallic (gas formation), which shows the possible deterioration of the product by anaerobic microorganisms and gas producers, as is the case of Clostridium botulinum. Three different cans are submitted to analysis, chosen at random, in the first and thirtieth days of processing. This test allows to verify the efficiency of the sterilization process applied to foods of low to medium acidity, commercially sterile (canned and sterilized).

[030] In order to identify the shelf life of the product during its development, tests are carried out to confirm commercial sterilization also after 6, 12, 24, 36 and 48 months after the product was produced, before its commercialization at the industrial level.

[031] 1.9.2 Physico-chemical analyzes [032] The product is subjected to analyzes of lipid oxidation, proteins, ash, carbohydrates, caloric value, total lipids and fatty acid composition, including omega-3 and omega-6 according to the methodology described at Instituto Adolfo Lutz.

[033] 1.9.3 Sensory Analysis

After verifying the innocuousness of the product through commercial sterility tests during the development of the new product, sensory analysis is performed. The product is presented to tasters randomly encoded with three digits and assessed for acceptance using a 9-point structured hedonic scale test, ranging from “I liked it extremely” (9) to “I disliked it extremely” (1) for the flavor attributes, aroma, color, texture and overall impression, followed by a purchase intention test, in which the judges are asked to report on a 5-point hedonic scale, ranging from “certainly would buy” (5) to “certainly not buy” (1 ) the certainty that they would buy the product.

[034] For both tests at least 70 non-judgmental judges participate

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5/5 trained, older and belonging to both sexes, considering the interest and availability to participate as judges, manifesting the habit of consuming freshwater fish (ABNT, 1993 LUTZ, 2008; and MEILGAARD et al. (2007 ).

[035] Judges who previously manifested sensory testing, allergy to fish meat or ascorbic or acetic acids, as well as condiments or synthetic preservatives (liquid smoke) used in formulations, cannot participate in sensory tests.

[035] In addition to acceptance, purchase intention and preference / ordering tests, acceptability indexes (AI) for each of the sensory attributes evaluated in the product are calculated using the hedonic scale acceptance test, according to [033] [036 ] Equation 1:

[037] IA = A x 100 / B (1) [038] Where, [039] IA = Acceptability Index in% [040] A = Average grade obtained for the attribute [041] B = Maximum grade given to the attribute in hedonic scale [042] The tasters are supplied with the samples, paper napkin, wafer (water and salt) and water at room temperature to clean the palate between samples, in a refrigerated environment of 25 ° C. Sensory analyzes were performed, according to the instructions contained in the Manual of the Instituto Adolfo Lutz (2008).

[043] 1.10 Dispatch [044] Once the expiration date has been identified and the efficiency of the sterilization process has been proven during the development of the new product, subsequent batches of the product can be sold after the sterilization and cooling process.

Claims (14)

1. TAMBAQUI GRATED TO EDIBLE OIL SMOKED FLAVOR characterized by being mechanically separated meat (CMS) from the tambaqui carcass after filleting and / or fillet shavings, canned and sterilized containing edible soy oil, water and condiments, added smoke flavoring and acidified. 2. TAMBAQUI GRATED WITH EDIBLE OIL SMOKED FLAVOR according to Claim 1, characterized by using mechanically separated meat (CMS) from the carcass after filleting the tambaqui and / or chips made in the fillet during the filleting process. same. 3. TAMBAQUI GRATED WITH EDIBLE OIL SMOKED FLAVOR characterized by comprising the manufacturing steps: reception (a) and washing of the fish (b); fish evisceration (c); fish filleting and CMS production (d); pre-cooking of the CMS (e1) and seasoning of the sauce (e2) (covering liquid); cooling of CMS and sauce (f); canning of the product (fish and sauce CMS) (g); sterilization (h) of the metal packaging containing the product, followed by cooling (i) and physical-chemical, sensory, microbiological analyzes (commercial sterilization tests) (j). 4. TAMBAQUI GRATED TO EDIBLE FLAVOR OIL Petition 870180068767, of 08/08/2018, p. 4/23 2/5 SMOKED, according to Claim 3, characterized by having a covering liquid containing soy oil and / or oil of any other vegetable as the main ingredient; added smoke flavoring in liquid and / or powder forms; acidified with ascorbic and / or acetic and / or citric acid, salted with sodium and / or magnesium and / or potassium chloride; added garlic, onion, ginger, black pepper and sweet and / or spicy paprika in natura and / or dehydrated, in powder and / or in scales or pieces / cubes and sage and oregano, in natura and / or dehydrated in pieces or sheets. 5. TAMBAQUI GRATED TO EDIBLE FLAVORED SMOKED OIL, characterized by also using between 1000 g and 3500 g (a), which are subjected to hygiene (b) with water at a chlorine concentration ranging from 2 to 7 ppm; the viscera, gills, scales, fins, fins, tail and head of the tambaqui are removed (c) to later freeze the carcasses at temperatures ranging from -5 to -18 oC or refrigerate between 2 and 12 oC for 2 to 24 hours before filleting and CMS production (d) when fillets and meat from tambaqui fillets are free from bones; after filleting the carcasses are frozen at a temperature of -15 to -18 oC and subjected to pressing in a machine for the extraction of mechanically processed meat (CMS), while the fillet chips are subjected to grinding in an industrial electric mill. 6. TAMBAQUI GRATED WITH EDIBLE OIL SMOKED FLAVOR, characterized by using the pre-cooking of the CMS (e1) carried out by steam or by immersion in hot water at a temperature ranging between 60 and 105 oC, for 05 to 15 minutes, Petition 870180068767, of 08/08/2018, p. 5/23 3/5 while the topping sauce is seasoned (e2) in an open or closed system (pressure from 1.3 to 1.8 kg / cm 2), for 2 to 15 minutes at a temperature ranging from 60 to 121 oC . 7. TAMBAQUI GRATED TO EDIBLE FLAVORED SMOKED OIL, characterized by using the CMS and the cooling liquid cooled (f) at room temperature or by a plate cooling system up to a temperature between 10 and 85 oC. 8. TAMBAQUI GRATED WITH EDIBLE OIL SMOKED FLAVOR, characterized by using CMS canning (g) (between 60 to 90%) added to the sauce (between 10 to 40%) in metal cans of two to three pieces made of tinplate , chrome or aluminum foil in round, rectangular, oval or trapezoidal shapes, followed by seaming performed in an automatic machine for 0.5 to 4 seconds / can. 9. TAMBAQUI GRATED WITH EDIBLE OIL SMOKED FLAVOR according to Claim 3, characterized by using pre-cooking of the CMS (e1) performed by steam or by immersion in hot water at a temperature ranging between 60 and 105 oC, for 45 seconds 15 minutes, while the topping sauce (e2) is seasoned in an open or closed system (pressure from 1.3 to 1.8 kg / cm2), for 2 to 15 minutes at a temperature ranging from 60 to 121 oC . 10. TAMBAQUI GRATED TO EDIBLE FLAVORED SMOKED OIL, according to Claim 3, characterized by using CMS of tambaqui and / or ground beef fillet meat and the Petition 870180068767, of 08/08/2018, p. 6/23 4/5 cover liquid cooled (f) at room temperature or by plate cooling system up to a temperature between 10 and 85 oC. 11. TAMBAQUI GRATED TO EDIBLE FLAVORED SMOKED OIL, according to Claim 3, characterized by using CMS canning (g) (between 60 to 90%) added to the sauce (between 10 to 40%) in metal cans from two to three pieces consisting of tinplate, chrome-plated sheet or aluminum in round, rectangular, oval or trapezoidal shapes, followed by seaming performed in an automatic or semi-automatic machine for 0.5 to 4 seconds / can. 12. TAMBAQUI GRATED WITH EDIBLE FLAVORED SMOKED OIL, according to Claim 3, characterized by using commercial sterilization (h) in industrial autoclaves for 15 to 55 minutes, at a temperature that can vary between 115 and 121 oC and pressure between 1 , 3 to 1.8 Kg / cm2. 13. TAMBAQUI GRATED WITH EDIBLE OIL SMOKED FLAVOR, according to Claim 3, characterized by using cooling (i) after sterilization at room temperature or in refrigeration (between 2 to 10 oC) or by immersion in ice water (between 2 and 10 oC) or by immersion in water with ice in the respective concentrations of 25 to 70% and 30 to 75%. 14. TAMBAQUI GRATED WITH EDIBLE FLAVORED SMOKED OIL, according to Claims 1 and 3, characterized by using between 2 and 20% water; between 0.1 and 12% ascorbic and / or acetic and / or citric and / or gallic acid; between 0.2 to 2% Petition 870180068767, of 08/08/2018, p. 7/23 5/5 sodium and / or magnesium and / or potassium chloride; between 0.05 and 1% of garlic and onion; between 0.01 and 0.5 of black pepper, paprika and ginger; between 0.01 and 0.3 sage, oregano and smoke flavoring in the respective forms characterized by claim 4.