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| Mello,S.C.R.P.; Freitas,M.Q.; São Clemente,S.C.; Franco,R.M.; Nogueira,E.B.; Freitas,D.D.G.C.. |
| In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minced fish; Oreochromis niloticus; Proximate composition; Fishery technology. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500041 |
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