Characterization of different techniques for obtaining minced fish from tilapia waste

• Autor(a) principal: LEIRA,Matheus Hernandes
• Data de Publicação: 2019
• Outros Autores: NASCIMENTO,Ariane Flávia do, ALVES,Felipe Ribeiro, ORFAO,Laura, LACERDA,Yasmim Gonçalves, BOTELHO,Hortência Aparecida, REGHIM,Lucas, LAGO,Aline de Assis
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500063
• topic: chemical composition; environmental impact; mechanically deboned meat (MDM); microbiological evaluation; percentage yield

Abstract The majority of tilapia farming is used for the production of fillets, resulting in the generation of waste that can be used to increase food stocks by producing minced fish. The aim of this study was to characterize and evaluate the viability of boiling and mechanical techniques for obtaining minced fish in relation to performance, physical-chemical and microbiological parameters and to reduce the waste generated in the process of filleting Nile tilapia. Based on performance outcomes, the mechanical technique proved to be 12% more efficient than the boiling one. The cost of the boiling technique was higher due to performance and operating costs. In both techniques microbiological alterations were not observed. Centesimal analysis results showed a difference in humidity between the techniques, which was expected due to loss of water during the boiling process, which possibly also affected protein levels. Over all, the use of a deboning machine allied lower operating cost, better performance, quality and practicality. The debone machine technique it's feasible considering the large volume of waste generated daily on fish farms, which requires a speedy and effective disposal. Further, makes possible obtaining a nutritional raw material of high added-value and contributing to the reduction of environmental impacts.