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PROTEINE I GRSIMI DIN PETE CU VALOARE FUNCIONAL

Alfonsino

Baracouta

Hake (merlucius)

Monkfish

Rays bream (platica)

Red cod Slender tuna

Detalii produs Tonul Palmera se caracterizeaza printr-o valoare nutritiva foarte ridicata datorita continutului mare de proteine si nivelului scazut de grasimi. Este un produs dietetic foarte sanatos, fiind bogat in: - acizi grasi omega 3 care sunt deosebit de importanti in prevenirea bolilor cardiovasculare si aterosclerozei - vitamina A care ajuta la sinteza proteinelor, fiind si un antioxidant foarte puternic ajutand astfel la prevenirea cancerului - minerale deosebit de benefice organismului: fosfor foarte important in refacerea celulelor nervoase, calciu, fier care ajuta la formarea celulelor rosii din sange, seleniu care previne imbtranirea prematura. Nu in ultimul rand, pe langa toate aceste elemente importante, tonul Palmera are un continut foarte scazut de colesterol fiind un produs ideal in curele de slabire si diete.

Proteine din pete cu valoare funcional


Proteinele constituie 11-27% din speciile de pete marin i pot fi clasificate n: sarcoplasmatice, miofibrilare, tip stroma Colagenul afecteaz n mare msur tria i integritatea muscular, textura i proprietile reologice ale produselor din pete. Compuii ce constituie azotul neproteic din esuturile musculare au o contribuie majoritar la gustul produselor de origine marin. n scop comercial, petii pot fi clasificai pe baza coninutului de protein brut n patru categorii: sub 10%, ntre 10 i 15%, ntre 15 i 20%, peste 20% proteine

Aplicaiile proteinelor din pete ca ingrediente funcionale


Hidrolizatele din pete

- valoare funcional redus - arom puternic de pete, gust amrui i culoare brun Concentratele proteice din pete - pot fi preparate astfel nct s fie relativ fade i deschise la culoare - in general prezint solubilitate i proprieti funcionale reduse - unele concentrate proteice din pete prezint proprieti de spumare bune Dispersii proteice termostabile cu vscozitate mic - valoare nutriionala egala cu a proteinelor lor originale din pete, dar un gust de pete atenuat - prin procesul de splare se elimin majoritatea hemoproteinelor din esutul muscular iniial, produsele avnd o culoare alb

Cremogenat de proteine din pete

- se obine printr-un proces de hidroliz controlat, n care hidroliza este oprit la un anumit moment prin tratament termic - produs recomandat mai mult pentru valoarea sa nutritiv Plasteinele - texturate din hidrolizate proteice de pete - nu au gustul amar care limiteaz de fapt utilizarea hidrolizatelor proteice - pot fi texturizate, imprimndu-li-se o textur asemntoare crnii - datorit proprietilor de gelifiere pot fi utilizate ca element de umplutur Gelatine din pete - mai puin eficiente dect gelatinele obinute din mamifere, dar au caliti deosebite de:

stabilizare a emulsiilor, inhibare a creterii dimensiunilor cristalelor ageni de formare a peliculelor

Carnea tocat din pete ca ingredient alimentar

- surimi prezint anumite avantaje din punct de vedere nutriional: un

coninut mai ridicat de proteine valoroase, un coninut mai redus de grsime, colesterol i ap - gelul de surimi are n general culoare alb, iar prezena lui n form divizat n masa de carne confer acesteia aspectul mozaicat datorat n mod obinuit prezenei particulelor de grsime - datorit caracteristicilor funcionale surimi este actalmente utilizat ca ingredient n obinerea unei mari varieti de produse alimentare: crme gen ''dip'' , salate de fructe de mare sau mixte, aspicuri sau gelatine tip desert, supe concentrate cu coninut ridicat de proteine, analogi de brnz sau buturi pe baz de lapte, produse extrudate de tip pete pane, batoane sau chuftelue de pete, produse pentru restaurante gen fast-food, produse de panificaie i paste finoase fortifiate proteic, produse pentru cini i pisici.

The Manufacturing Process of Surimi

Sorting, cleaning, and filleting

Preparing surimi

Forming the crab meat

Quality Control

In the manufacture of imitation crab meat, quality control tests are performed at various points. For example, the characteristics of the incoming raw materials are analyzed. Specific properties such as pH, percentage of moisture, odor, taste, and appearance are all evaluated. The quality of the incoming fish is also checked. Most important is the test for rancidity. The quality of the surimi is also examined by testing various characteristics. The chemical composition is tested using laboratory methods. Such things as protein content, moisture, and lipid content are all checked. Also, visual assessment of the color and texture of the surimi gives an indication of quality, as does a pH test. Since the gelforming ability of the surimi is paramount to its use in imitation crab meat, various tests are run to ensure that it meets minimum standards before it is used. Finally, imitation crab meat is susceptible to microbial attack. Therefore, manufacturers routinely test whether their products are contaminated.

The Future
Future developments in the imitation crab meat industry are likely to be found in a few key areas. One important area of research has focused on the development of surimi from different kinds of fish. These would include fish that currently have low economic value and are quite abundant. Many of these new fish have more fat and different body chemistries than the fish currently used, so the challenge will be to improve the surimi that can be made using them. In the manufacturing area, a more continuous process is being developed. These processes result in better yields of surimi. Also, environmental concerns will lead to new technologies that will minimize the amount of waste involved in manufacture. Finally, new crab meat recipes aimed at improving the nutritional value of the product will be developed.

Surimi este un preparat din carne tocata de peste, originar din Japonia. Niponii au introdus in alimentatie acest produs in jurul anilor 1100 i.Ch. RETETE. Cum japonezii sunt cei mai mari consumatori de surimi, de la ei aflam si cele mai gustoase retete. Una dintre ele este "chiftelute de surimi". Pentru a o prepara aveti nevoie de 450 g surimi, o jumatate de ardei gras rosu, o jumatate de ardei gras verde, o ceapa mica, doua oua, un sfert de lingurita cu sos Worcestershire, doua linguri pesmet, ulei, sare, piper. Surimi se toaca in robotul de bucatarie. Ardeiul si ceapa se taie cubulete mici. Intr-un castron se amesteca toate ingredientele. Se fac chiftelute cu diametrul de 7 cm si grosime de o jumatate de centimetru. Se pot praji in ulei incins sau in cuptor la grill. De asemenea, din surimi se pot face o multime de salate. Combinatiile cu legume sunt cele mai reusite. Pentru a face un asemenea preparat aveti nevoie de doua cesti de orez gata preparat, o ceasca de praz tocat, doua capatani de usturoi pisat, o ceasca cu rosii tocate, doua lingurite cu patrunjel tocat, o foaie de dafin, 500 g surimi, o jumatate de cana cu vin alb. Orezul se pune intr-un castron si se acopera jumatate din cantitatea de praz, de usturoi, de rosii, de patrunjel. Apoi se adauga frunza de dafin si surimi. Deasupra se adauga jumatatile de ingrediente ramase. Se pune si vinul si se da la cuptor pentru 20 de minute. Pentru a le servi, faceti o movilita din legume, iar deasupra puneti surimi.

Lipide funcionale din pete


PUFA = poliunsaturated fatty acids HUFA = highly unsaturated fatty acids

Seriile de acizi grai -3 i -6: acid linoleic - C18:2 - -6 acid linolenic - C18:3 - -3 acid arahidonic - C20:4 - -6 acid eicosapentenoic (EPA) - C20:5 - -3 acid docosahexenoic (DHA) - C22:6 - -3 Cele mai bune surse de EPA i DHA: lipidele de rezerv (sub form de ulei de pete) din carnea petilor grai (menhaden, somon, macrou) din apele reci ficatul pentru petii semigrai (cod) la petii cu carnea slab acizii grai se gsesc n special ca elemente componente ale fosfolipidelor din structura membranelor celulare

Achieving the Right Balance In North America we consume far more Omega-6 than Omega-3 due to the widespread use of vegetable oils (corn and soy bean oil). Scientists have calculated that we consume anywhere from 10-30 times as much Omega-6 as Omega-3, whereas, only one or two generations ago, the Western diet was close to a 2:1 balance.

People who live in countries like Japan, Greenland, Iceland and Scandinavia have very low incidence of heart disease, which has been largely associated with their diets. One of the most distinguishing features of dietary comparisons is that these populations consume far more Omega-3 and far less Omega-6 than those in North America.

Excesul lipidelor marine n alimentaie poate determina apariia unor efecte secundare nedorite precum: coninutul de colesterol - este relativ ridicat n carnea unor crustacei (crevei regali); el depinde de specie, dar are i variaii sezoniere creterea necesarului de antioxidani - dublele legturi din HUFA i PUFA reacioneaz foarte uor cu oxigenul, conducnd la formarea de peroxizi i ali produi secundari ai procesului de rncezire excesul de vitamine liposolubile - poate avea efect toxic, n special atunci cnd se desfoar pe o perioad mai mare de timp

Produse pe baz de lipide marine destinate consumului uman


Uleiul de pete - surs important de vitamine A i D Produse tartinabile i dressinguri de pete - gustul i

mirosul specific de pete este parial anihilat datorit amestecrii cu condimente Concentrate de acizi grai polinesaturai din pete sunt considerate ca fcnd parte din categoria produselor farmaceutice i nu a alimentelor Procesul tehnologic de obinere a lipidelor marine const iniial ntr-o prelucrare termic i mecanic a crnii. Dup separarea fazelor uleiul necesit o rafinare pentru a fi corespunztor consumului uman. n vederea ntrzierii proceselor oxidative i de degradare a trigliceridelor, procesul poate fi mbuntit prin rcirea imediat a uleiului dup presare.

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Omega 3 GNLD reprezinta o formula concentrata, naturala, de acizi polisaturati EPA si DHA. Omega 3 contine ulei pur de somon din apele Atlanticului de Nord, asociat cu Vitamina E naturala pentru conservarea acizilor grasi continuti in comprimate. Cum reduc acizii grasi omega-3 riscul bolilor cardiovasculare? Acizii grasi omega-3 reduc riscul bolilor cardiovasculare prin imbunatatirea sistolelor, a presiunii sanguine si a rezistentei vasculare si in acelasi timp, prin interventia in chimia sangelui : scad nivelul de trigliceride in sange, contracareaza vascozitatea sangelui si fac mai flexibile globulele rosii, reducand aparitia coagularii; scad tensiunea sanguina si reduc aritmia -cauza a stopului cardiac De ce in prezent este necesar un aport suplimentar de omega-3? Datorita procesarii alimentelor, raportul intre omega-6 si omega-3 este astazi 20:1 fata de 4:1 cat era in trecut. Acest fapt determina un dezechilibru care afecteaza sanatatea, slabeste sistemul imunitar si favorizeaza cresterea tumorilor.

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Ocean pout genes in Breyers ice cream


The ocean pout (aka conger eel) lives at the bottom of polar oceans Unilever--the nations largest manufacturer of ice cream and frozen novelties--puts genetically-modified fish antifreeze proteins in this flavor of Breyers ice cream. Human safety tests for allergies to fish proteins were conducted on cod fish blood, not on blood from the ocean pout. Cod and pout are more distant from each other in the Order of Species than an elephants proximity to a platypus.