| 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.... |
