More articles from Volume 10, Issue 1, 2021
Reduced Meat Consumption: from Multicriteria Argument Modelling to Agent-Based Social Simulation
Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions
Thermal Degradation of β-Carotene from Macauba Palm: Mathematical Modeling and Parameter Estimation
Continuous Stirred Tank Reactor: A Process Design for Interesterification of Macauba (Acrocomia aculeata) palm oil
Consumers’ Perception and Consumption of Sunflower Oil in Kumasi, Ghana
Citations
4
Alyne Alves Nunes OLIVEIRA, Jonas de Toledo GUIMARÃES, Angela Aparecida Lemos FURTADO, Eliana de Fátima Marques de MESQUITA
(2023)
Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)
Food Science and Technology, 43()
10.1590/fst.81522
Omar Peñarubia, Jogeir Toppe, Molly Ahern, Ansen Ward, Michael Griffin
(2023)
How value addition by utilization of tilapia processing by‐products can improve human nutrition and livelihood
Reviews in Aquaculture, 15(S1)
10.1111/raq.12737
Juan Alejandro NEIRA MOSQUERA, Sungey Naynee SÁNCHEZ LLAGUNO, Karol Yannela REVILLA ESCOBAR, Jhonnatan Placido ALDAS MOREJON, Jonathan Alberto GUAYAN PATIÑO, Naga RAJU MADDELA, Azucena BERNAL GUTIÉRREZ
(2025)
Aplicación de nisina y lactobacillus plantarum como bioconservantes en salchicha a partir de dos especies de pescados: tilapia (Areochromis niloticus) y paiche (Arapaima gigas).
Nutrición Clínica y Dietética Hospitalaria, 45(1)
10.12873/451karol
Taida Juliana Adorian, Luciane Ferreira de Moura, Ana Carolina Kohlrausch Klinger, Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Fernanda Rodrigues Goulart Ferrigolo, Naglezi DeMenezes Lovatto, Leila Picolli da Silva
(2023)
Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages
Journal of Aquatic Food Product Technology, 32(10)
10.1080/10498850.2023.2260825Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)
Laboratory of Food Technology and Analysis, Education and Health Center, Federal University of Campina Grande
Post-Graduate Program in Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Paraíba
Post-Graduate Program in Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Paraíba
Post-Graduate Program in Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Pernambuco
,
Laboratory of Farming and Aquaculture Products, Department of Agroindustrial Management and Technology, Human, Social and Agrarian Sciences Center, Federal University of Paraíba
Laboratory of Farming and Aquaculture Products, Department of Agroindustrial Management and Technology, Human, Social and Agrarian Sciences Center, Federal University of Paraíba
Laboratory of Food Technology and Analysis, Education and Health Center, Federal University of Campina Grande
Laboratory of Food Technology and Analysis, Education and Health Center, Federal University of Campina Grande
Post-Graduate Program in Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Pernambuco
Published: 18.05.2021.
Volume 10, Issue 1 (2021)
pp. 203-220;
Abstract
This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork fat). The elaborated products were tested for technological, physical, physico-chemical, microbiological and sensory parameters. The results showed that the fish mortadella were microbiologically stable with a particular texture for an emulsified meat product, attractive colour and characteristic flavour. All formulations met the expected identity and quality requirements. They also achieved good acceptance by the judges, in which formulation M1 may be highlighted for presenting an emulsion stability of 97 %, higher protein content (18.09 %) and lower lipids (16.31 %). In addition, it also reached higher mean scores for texture attributes and purchase intent. Therefore, it is possible to prepare fish mortadellas from tilapia MSM using less animal fat.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
