Development and characterization of myofibrillar protein film obtained from Nile tilapia mechanically separated meat (MSM)<sup/>

Leite, Lana Oliveira; Nogueira, Sara Monaliza Sousa; Silva, Ana Irene Martins da; Vale, Diego Alves do; Cerqueira, Davi Araújo; Silva, André Luis Coelho da; Souza Filho, Men de Sá Moreira de; Souza, Bartolomeu Warlene Silva de

doi:10.5935/1806-6690.20240036

person Lana Oliveira Leite

schoolPostgraduate Program in Fisheries Engineering, Federal University of Ceará (UFC), Campus do Pici s/n, Bloco: 827 60455-970, Fortaleza-CE, Brazil

0000-0002-0059-2785

person Sara Monaliza Sousa Nogueira

schoolPostgraduate Program in Fisheries Engineering, Federal University of Ceará (UFC), Campus do Pici s/n, Bloco: 827 60455-970, Fortaleza-CE, Brazil

0000-0003-4310-8655

person Ana Irene Martins da Silva

schoolPostgraduate Program in Fisheries Engineering, Federal University of Ceará (UFC), Campus do Pici s/n, Bloco: 827 60455-970, Fortaleza-CE, Brazil

0000-0001-6697-6901

person Diego Alves do Vale

schoolPostgraduate Program in Fisheries Engineering, Federal University of Ceará (UFC), Campus do Pici s/n, Bloco: 827 60455-970, Fortaleza-CE, Brazil

0000-0002-6388-155X

person Davi Araújo Cerqueira

schoolPostgraduate Program in Fisheries Engineering, Federal University of Ceará (UFC), Campus do Pici s/n, Bloco: 827 60455-970, Fortaleza-CE, Brazil

0009-0002-5921-0945

person André Luis Coelho da Silva

schoolPostgraduate Program in Natural Resources Biotechnology, Federal University of Ceará (UFC), Campus do Pici s/n, Bloco 873, 60455-970, Fortaleza-CE, Brazil

0000-0003-0685-6398

person Men de Sá Moreira de Souza Filho

schoolEmbrapa Agroindustry Tropical, Brazilian Agricultural Research Corporation (Embrapa) - Rua Dra. Sara Mesquita, 2270, Pici, 60511-110, Fortaleza-CE, Brazil

0000-0003-4404-2360

person Bartolomeu Warlene Silva de Souza *

schoolFisheries Engineering Department, Federal University of Ceará (UFC), Campus do Pici s/n, Bloco 827, 60455-970, Fortaleza-CE, Brazil

0000-0003-4007-2079

person*Author for correspondence

¹

This study was supported by the Brazilian National Council for Scientifi c and Technological Development (CNPq), Coordination of Improvement of Higher Education Personnel (CAPES), Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico (FUNCAP) and Brazilian Agricultural Research Corporation (EMBRAPA)

Treatments	0.0% glycerol	0.1% glycerol	0.2% glycerol
1.0% MP	^T1	T₄	T₇
1.5% MP	t₂	T₅	T₈
2.0% MP	T₃	T₆	T₉

	MSM (%)	MP (%)
Moisture	75.90 ± 0.12	-
Proteins	12.92 ± 0.16	87.33 ± 0.77
Ashes	0.96 ± 0.021	9.46 ± 0.26
Lipids	9.80 ± 0.29	1.68 ± 0.57
Carbohydrates	0.64 ± 0.05	-

Amino acids	mg g^-1 protein	FAO/WHO standard (mg g^-1 protein)
alanine	53.20 + 0.12	-
glutamic acid	121.80 + 0.04	-
aspartic acid	120.50 + 0.05	-
serine	44.30 + 0.06	-
glycine	43.80 + 0.10	-
histidine**	26.30 + 0.07	15.00
arginine**	27.40 + 0.05	-
threonine**	46.90 + 0.08	23.00
tyrosine	34.20 + 0.03	-
tryptophan*	-	6.00
valine**	63.70 + 0.12	39.00
methionine**	31.70 + 0.03	16.00
cysteine	7.00 + 0.02	6.00
isoleucine**	59.30 + 0.06	30.00
leucine**	84.10 + 0.01	59.00
phenylalanine**	42.00 + 0.06	30.00***
lysine**	104.20 + 0.04	45.00
proline	89.20 + 0.09	-

Concentration	WVP (g/m.day.atm)	Solubility (%)	Thickness (mm)
1% MP 0.0% G	0.61 ± 0.49 a	17.09 ± 0.32 a	0.084 a
1% MP 0.1% G	0.66 ± 0.27 a	17.93 ± 0.24 a	0.086 a
1% MP 0.2% G	0.71± 0.73 a	17.98 ± 0.13 a	0.109 a
1.5% MP 0.0% G	0.86 ± 0.96 ab	18.09 ± 0.32 ab	0.166 bc
1.5% MP 0.1% G	0.87 ± 0.82 ab	18.13 ± 0.39 b	0.162 b
1.5% MP 0.2% G	0.90 ± 0.22 bcd	19.27 ± 0.23 b	0.167 bc
2% MP 0.0% G	0.93 ± 0.12 bcd	20.09 ± 0.25 c	0.178 bc
2% MP 0.1% G	0.94 ± 0.24 bcd	21.03 ± 0.14 c	0.168 bc
2% MP 0.2% G	1.04 ± 0.53 de	22.27 ± 0 .09 c	0.186 bc

Concentration	Strain at break (MPa)	Tensile strength (MPa)	Elastic modulus (MPa)
1% MP 0.0% G	77.45 ± 0.44 a	10.86 ± 0.99 a	86.18 ± 0.13 a
1% MP 0.1% G	177.14 ± 0.23 b	4.64 ± 0.89 b	29.13 ± 0.09 b
1% MP 0.2% G	155.11 ± 0.78 b	4.40 ± 0.23 b	28.19 ± 0.44 b
1.5% MP 0.0% G	1.68 ± 0.13 c	12.01 ± 0.76 ace	874.39 ± 0.58 c
1.5% MP 0.1% G	47.37 ± 0.69 d	7.44 ± 0.77 d	377.7± 0.28 d
1.5% MP 0.2% G	163.69 ± 0.59 be	4.94 ± 0.23 bd	33.83 ± 0.53 e
2% MP 0.0% G	0.81 ± 0.78 fc	6.91 ± 0.55 d	600.09 ± 0.24 f
2% MP 0.1% G	6.12 ± 0.77 fc	10.20 ± 1.66 ae	434.84 ± 0.23 g
2% MP 0.2% G	1.51 ± 0.29 fc	13.61 ± 0 .93 acef	105.51 ±1.03 h

Concentration	L^*	a^*	b^*	opacity (%)
1% MP 0.0% G	85.64 ± 0.12 a	1.57 ± 0.45 a	0.31 ± 0.34 a	273.07 ± 0.64 a
1% MP 0.1% G	85.44 ± 0.19 a	1.24 ± 0.23 b	0.30 ± 0.44 a	273.18 ± 0.38 a
1% MP 0.2% G	86.09 ± 0.67 a	1.57 ± 0.32 ac	0.31 ± 0.34 a	275.40 ± 0.54 a
1.5% MP 0.0% G	88.45 ± 0.55 b	1.74 ± 0.34 acd	0.35 ± 0.67 a	284.65 ± 0.22 b
1.5% MP 0.1% G	88.45 ± 0.44 b	1.74 ± 0.45 de	0.35 ± 0.12 a	284.65 ± 0.56 b
1.5% MP 0.2% G	88.42 ± 0.33 b	1.76 ± 0.34 def	0.29 ± 0.18 a	283.23 ± 0.22 b
2% MP 0.0%G	90.67 ± 0.89 c	1.90 ± 0.67 defg	-1.33 ± 0.98 b	300.46 ± 0.94 c
2% MP 0.1% G	95.45 ± 1.34 d	1.89 ± 0.56 defg	-1.33 ± 1.04 b	296.01 ± 1.04 c
2% MP 0.2% G	90.67 ± 1.34 ce	1.90 ± 0.45 defg	-1.33 ± 1.04 b	296.01 ± 0.97 c

[TFN1] ^*
Not determined.

[TFN2] ^**
Essential amino acids.

[TFN3] ^***
phenylalanine + tyrosine Source: The authors

Development and characterization of myofibrillar protein film obtained from Nile tilapia mechanically separated meat (MSM)1

Development and characterization of myofibrillar protein film obtained from Nile tilapia mechanically separated meat (MSM)¹