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Optimisation du protocole de fabrication de surimi à base de chinchard (Trachurus trachurus), Actes du Vème meeting: Innovation dans le secteur Halio-Alimentaire et Bioproduits: Développement de nouvelles procédures II, Gammarth 27-29 juillet 2015.

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Author
Fezzani, Samia
Rjeibi, Okbi
Sadok, Saloua
Date
2015

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Abstract
Les petits pélagiques gras tels que le chinchard sont des espèces sous exploitées, pour lesquelles la fabrication de surimi semble être une bonne voie de valorisation. L'objectif de cette étude était d’optimiser les étapes du procédé de fabrication du surimi de chinchards (Trachurus trachurus), afin de proposer un protocole permettant l’obtention d’un produit raffiné. La qualité du surimi a été déterminée, par une analyse sensorielle en se basant sur des fiches enquêtes. Le protocole bilan issu des différentes optimisations a été appliqué sur un échantillon témoin et a montré une appréciation du lot ayant : (0,4%) TPP, (0,5%) NaCl, température de cuisson 90°C,temps de cuisson 90 minutes.
The small pelagic fish such as horse mackerel are under exploited species, for which the production of surimi seems to be a good valorization method. We optimized in this study the surimi process transformation for Atlantic horse mackerel to obtain a refined product. The surimi quality was determined by sensory analysis based on investigations sheets. The protocol assessment following different optimizations was applied to a control sample and showed appreciation for the batch corresponding to: (0.4%) TPP, (0.5%) NaCl, cooking temperature 90 ° C, cooking time 90 minutes.
Journal
Bulletin de l'Institut National des Sciences et Technologies de la Mer
Volume
42
Issue/Article Nr
Numéro spécial
Page Range
pp. 9-12
URI
http://hdl.handle.net/1834/9038
Collections
Articles - Bulletin

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