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| Dallabona,Bruna Rafaela; Karam,Laura Beatriz; Wagner,Roberta; Bartolomeu,Dayse Aline Ferreira Silva; Mikos,Jorge Daniel; Francisco,João Gabriel Phabiano; Macedo,Renata Ernlund Freitas de; Kirschnik,Peter Gaberz. |
| The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking) and packaging systems (conventional or vacuum) were used. The sausages were characterized for chemical composition, weight loss, water activity, instrumental texture and sensorial analysis. Additionally, microbiological analysis, instrumental color, pH, thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) were assessed during storage. No presence of Escherichia coli, Salmonella sp. or coagulase-positive Staphylococcus was detected; however, the psychrotrophic count in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mechanically separated meat Oreochromis niloticus pasteurization smoking; Storage. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013001200001 |
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