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¹ Federal University of Mato Grosso, Faculty of Nutrition, Department of Food and Nutrition, Cuiabá, Mato Grosso, Brazil
² State University of Campinas, Faculty of Food Engineering, Department of Food Engineering and Technology, Campinas, São Paulo, Brazil.
³ State University of Campinas, Faculty of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil
⁴ Embrapa Food Agroindustry, Bioaccessibility Laboratory, Rio de Janeiro, Rio de Janeiro, Brazil
⁵ Federal University of Mato Grosso, Institute of Exact and Earth Sciences, Cuiabá, Mato Grosso, Brazil DOI : 10.4194/AFS219 - One major method in fish processing to maximize utilization is through surimi preparation, extensively used in various products. To ensure desired organoleptic qualities, cryoprotective agents are crucial. This study aimed to evaluate the production potential of Amazon fish surimi prepared with different blends of cryoprotectants: CF (no cryoprotectant), S1 (2% sodium chloride, 1% sucrose), S2 (8% sorbitol, 0.5% sodium tripolyphosphate), and S3 (8% sucrose, 8% sorbitol, 0.5% sodium tripolyphosphate). Proximal composition and techno-functional properties were assessed. Moisture content (<79%) indicated excellent quality across all treatments. S2 had high protein (17.91%) and low lipid content, second only to S3. Increasing cryoprotectant concentration led to higher carbohydrate content and energy value. Color differences were insignificant except for luminosity (L*) influenced by sucrose in S1. Cryoprotectant treatments showed no significant texture or water retention differences, displaying a bending profile well-suited for the product. Univariate statistics and Principal Component Analysis concluded S2 blend as most suitable for tambaqui surimi (Colossoma macropomum) production regarding final nutritional and techno-functional gel characteristics. Keywords : Amazon fish Bromatology Colorimetry Techno-functional properties