The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000200009 |
Resumo: | Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat. |
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Brazilian Journal of Food Technology |
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The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spreadAcceptabilityConsumersMechanically separated meatTilapiaMechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat.Instituto de Tecnologia de Alimentos - ITAL2012-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000200009Brazilian Journal of Food Technology v.15 n.2 2012reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/S1981-67232012005000010info:eu-repo/semantics/openAccessFreitas,Daniela De Grandi CastroResende,Alda Letícia da Silva SantosFurtado,Angela Aparecida LemosTashima,LuanaBechara,Henrique Munizeng2012-06-05T00:00:00Zoai:scielo:S1981-67232012000200009Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2012-06-05T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread |
title |
The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread |
spellingShingle |
The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread Freitas,Daniela De Grandi Castro Acceptability Consumers Mechanically separated meat Tilapia |
title_short |
The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread |
title_full |
The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread |
title_fullStr |
The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread |
title_full_unstemmed |
The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread |
title_sort |
The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread |
author |
Freitas,Daniela De Grandi Castro |
author_facet |
Freitas,Daniela De Grandi Castro Resende,Alda Letícia da Silva Santos Furtado,Angela Aparecida Lemos Tashima,Luana Bechara,Henrique Muniz |
author_role |
author |
author2 |
Resende,Alda Letícia da Silva Santos Furtado,Angela Aparecida Lemos Tashima,Luana Bechara,Henrique Muniz |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Freitas,Daniela De Grandi Castro Resende,Alda Letícia da Silva Santos Furtado,Angela Aparecida Lemos Tashima,Luana Bechara,Henrique Muniz |
dc.subject.por.fl_str_mv |
Acceptability Consumers Mechanically separated meat Tilapia |
topic |
Acceptability Consumers Mechanically separated meat Tilapia |
description |
Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000200009 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000200009 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1981-67232012005000010 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.15 n.2 2012 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128700036415488 |