Surimi is an intermediate functional material, useful as a basis for analog seafood products. The objective of this work was to evaluate the variation of nutrients in surimi made from sabalo (Prochilodus platensis) influenced by the composition of the wash water with addition of NaCl and the capability to the process of muscle sabalo (Prochilodus platensis). The results highlight the characteristic composition of sabalo fillet. Since, the analysis of results obtained from the experimental treatments suggest that the addition of NaCl improves the quality of surimi made from warm-water fish in relation to reduced water retention obtaining a value of 74% final moisture, which is reflected in the optimum gel strength of 665 gr.cm , from 100 days frozen storage. Moreover, the clean fillets, which mean without blood, bones and superficial dark meat, present high fat content. The fat content could be decreased from 8% present in the fillet to 4% in the surimi, with the advantage that no significant differences in terms of variation in essential fatty acids EPA and DHA on the washing conditions assayed. It is remarkable that after 180 sec. from each wash the soluble protein in the wash water remains almost constant.

Surimi es el material intermedio funcional, de gran utilidad como base para "productos análogos" de mariscos. El objetivo de éste trabajo fue evaluar la variación de los nutrientes en el surimi de sabalo al modificar la composición del agua de lavado incorporando NaCl y la aptitud al proceso del músculo de sábalo (Prochilodus platensis). Los resultados destacan la composición característica del filete de sábalo de río. En cuanto a los tratamientos ensayados se concluye que el agregado de NaCl al agua mejora el surimi obtenido en relación a una menor retención de agua lográndose 74 % de humedad final, lo cual se ve reflejado en una adecuada resistencia del gel de 665 gr.cm, obtenida a los 100 días de congelado. Además, los filetes de sábalo limpios y sin partes oscuras tiene alto contenido graso lográndose reducir desde un 8% en el fillet hasta un 4% en el surimi, con la ventaja que no hubo diferencias significativas en cuanto a la variación de los ácidos grasos esenciales EPA y DHA respecto a las condiciones de lavado experimentadas. Comprobándose que luego de los 180 seg. en cada lavado el porcentaje de proteínas solubles en el agua de lavado se mantiene casi constante.

The selection of a new plantsite is an important decision in the early stage of a feasibility study, because it has a great impact in the future production costs and in the company operation, with an irreversible influence on the enterprise profitability. The literature is concerned about the large chemical and petrochemical plants mainly; consequently the most relevant parameters are those which affect these kinds of industries, for example commodities and pseudo-commodities. This work focus in the different characteristics according to the process and product involved (fine chemicals, f.i.). With these facts in mind the usual decomposition procedure is applied (macro and micro levels), with the relevant parameter obtained by the new proposal. After that, in the micro level, AHP technique allows to make a decision with a sound basis, comparing the parameters chosen to evaluate the definitive location.

La selección de una nueva localización es una decisión importante en las primeras instancias de un proyecto o estudio de factibilidad, porque esta tiene un gran impacto en los costos futuros de producción y en la organización de la empresa, con una influencia irreversible sobre la rentabilidad de la empresa. La bibliografía de referencia enfatiza este análisis para grandes plantas petroquímicas y químicas principalmente, en consecuencia los parámetros más importantes son aquellos que afectan esos tipos de industria, por ejemplo las de materias primas genéricas o seudo-materias primas genéricas. El objetivo del presente trabajo es centrar el análisis en las diferentes características de acuerdo al proceso y a los productos involucrados (química fina, medicamentos, etc.). Con estas premisas planteadas se aplica el procedimiento usual (niveles macro y micro), con los parámetros relevantes obtenidos por la metodología propuesta en este trabajo. Luego, en el nivel micro, las técnicas AHP permiten tomar una decisión con una base razonable, comparando los parámetros elegidos para evaluar la localización definitiva.

"Surimi" itself is not a food; it is an intermediate phase of the production of "kamaboko"(a gel formed by the addition of salt to the surimi and direct heating to 80-90ºC) and a series of high-priced shellfish analogs. The protective effect that two cryoprotectant mixtures exerted during freezing and frozen storage of frozen surimi of surubí (Pseudoplatystoma coruscans) on the functional quality of the gels prepared was studied. The selected washing conditions selected to obtain an acceptable functional quality of gels prepared from frozen surimi (25% extracted proteins and of final moisture) using the response surface methodology were wash temperature, 18ºC; washing time for each of the three washing cycles, 4.62 min. and water-mince ratio, 3.5:1. Cryoprotectant mixtures used were sucrose/sorbitol (1:1) and maltodextrin/sorbitol (1:1) and they were added (8%) to the washed and drained minced fish before freezing. To evaluate the functionality of the frozen surimi during six months of storage, the penetration test to measure the gel strength was chosen; samples were assessed at 4, 45, 90 and 180 days of frozen storage. Results showed that even with the cryoprotectants freezing decreased gel strength, since it produced a decrease of almost 32% in the strength of the gel prepared with fresh surimi. However, the two cryoprotectant mixtures tested showed very good behaviour throughout frozen storage; specially at 45 and 90 days of storage the surimi gels with the sucrose/sorbitol mixture had a greater resistance than those with maltodextrin/sorbitol.