EFFECTS OF FREEZE-DRYING ON THE STRUCTURE OF NILE TILAPIA OREOCHROMIS NILOTICUS FILLETS

Resumen

This study aims to investigate the effects of freeze-drying on the structure of freeze-dried Oreochromis niloticus tilápia fish at different processing times. Foram analyzed water activity (Aw), texture, core and Varredura Electron Microscopy (MEV). The results demonstrate alterations in the theory of mass and structure of two fibers over a long period of time, with the formation of fissures and detachment of muscle fibers. The effects of the process are greater than we file them with less mass theory (2.5 kg) freeze-dried for 36 hours. The use of freeze-drying for dehydration of tilápia fish has been shown to be effective, providing the removal of water theory from two tissues. Meanwhile, its use causes alterations in the physical-chemical and structural properties of the food. For this reason, even sensory analysis is necessary, aiming to better understand the effects of the process on the other characteristics and oilability of the product, such as the flavor of the filé.