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| Netto,João De Paula Cortez; Oliveira Filho,Paulo Roberto Campagnoli de; Lapa-Guimarães,Judite; Viegas,Elisabete Maria Macedo. |
| Nile tilapia is one of the major fish species cultivated worldwide and in Brazil. The tilapia fillet yield is between 30-35%, thus around 70% of waste is generated. A portion of this waste can be used to obtain minced fish, and the resulting product can be used as meat raw material to prepare fish snacks. The aim of this study was to produce fish snacks containing different inclusion levels (20, 30, and 40%) of minced fish obtained from Nile tilapia processing waste and evaluate their physicochemical characteristics and sensory acceptance. Protein content, ash, water activity, and hardness increased with increasing inclusion of minced fish. The scores obtained in the sensory evaluation were: flavor acceptance (from 7.2 to 5.7), texture (from 7.4 to 5.3),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oreochromis niloticus; Waste recovery; Fish processing; Sensory evaluation. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300023 |
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| Cortez Netto,João de Paula; Oliveira Filho,Paulo Roberto Campagnoli de; Lapa-Guimarães,Judite; Viegas,Elisabete Maria Macedo. |
| ABSTRACT Minced fish can be used in the preparation of fish products, despite being very susceptible to lipid oxidation and microbial growth. Fish snacks are widely appreciated in Asian countries, but still little studied in Brazil. Thus, the aim of this study was to produce snacks containing 20, 30, and 40% minced fish of Nile tilapia filleting waste and evaluate their stability at time zero and throughout 15, 30, and 45 days of storage at room temperature (25 ºC) by physicochemical, microbiological, and sensory characterization. The inclusion of minced fish decreased (P <0.05) the volatile nitrogenous base levels (0.71 to 0.56 mg N.100g-1) and increased pH (5.45 to 5.90) of the snacks. An increase (P <0.05) in lipid oxidation (1.10 to 2.03 mg.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Shelf life; Fish snack; Preservation; Lipid oxidation. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000100405 |
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