Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties

Detalhes bibliográficos
Autor(a) principal: ALBERGARIA,Francielly Corrêa
Data de Publicação: 2022
Outros Autores: COSTA,Mariana Silveira, SCHIASSI,Maria Cecília Evangelista Vasconcelos, LAGO,Amanda Maria Teixeira, TORRES,Luciana Marques, GOMES,Maria Emília de Sousa
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=S0101-20612022000101083
Resumo: Abstract The fish processing processes generate a large volume of residues, so, an alternative for the use is the production of minced fish (MF). Thus, this study aimed to develop breaded with different concentrations of MF of salmon and tilapia fillet, and to analyze the chemical, physical and microbiological characteristics, as well as to determine the acceptability and purchase intention of the formulations. In technological and nutritional terms, the use of salmon MF in the production of breaded products did not detract from the quality of the final product, indicating a viable alternative for the use of salmon waste.
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spelling Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory propertieswaste utilizationdevelopment of new productsSalmo salarAbstract The fish processing processes generate a large volume of residues, so, an alternative for the use is the production of minced fish (MF). Thus, this study aimed to develop breaded with different concentrations of MF of salmon and tilapia fillet, and to analyze the chemical, physical and microbiological characteristics, as well as to determine the acceptability and purchase intention of the formulations. In technological and nutritional terms, the use of salmon MF in the production of breaded products did not detract from the quality of the final product, indicating a viable alternative for the use of salmon waste.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101083Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.49821info:eu-repo/semantics/openAccessALBERGARIA,Francielly CorrêaCOSTA,Mariana SilveiraSCHIASSI,Maria Cecília Evangelista VasconcelosLAGO,Amanda Maria TeixeiraTORRES,Luciana MarquesGOMES,Maria Emília de Sousaeng2022-04-18T00:00:00Zoai:scielo:S0101-20612022000101083Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-04-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties
title Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties
spellingShingle Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties
ALBERGARIA,Francielly Corrêa
waste utilization
development of new products
Salmo salar
title_short Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties
title_full Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties
title_fullStr Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties
title_full_unstemmed Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties
title_sort Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties
author ALBERGARIA,Francielly Corrêa
author_facet ALBERGARIA,Francielly Corrêa
COSTA,Mariana Silveira
SCHIASSI,Maria Cecília Evangelista Vasconcelos
LAGO,Amanda Maria Teixeira
TORRES,Luciana Marques
GOMES,Maria Emília de Sousa
author_role author
author2 COSTA,Mariana Silveira
SCHIASSI,Maria Cecília Evangelista Vasconcelos
LAGO,Amanda Maria Teixeira
TORRES,Luciana Marques
GOMES,Maria Emília de Sousa
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv ALBERGARIA,Francielly Corrêa
COSTA,Mariana Silveira
SCHIASSI,Maria Cecília Evangelista Vasconcelos
LAGO,Amanda Maria Teixeira
TORRES,Luciana Marques
GOMES,Maria Emília de Sousa
dc.subject.por.fl_str_mv waste utilization
development of new products
Salmo salar
topic waste utilization
development of new products
Salmo salar
description Abstract The fish processing processes generate a large volume of residues, so, an alternative for the use is the production of minced fish (MF). Thus, this study aimed to develop breaded with different concentrations of MF of salmon and tilapia fillet, and to analyze the chemical, physical and microbiological characteristics, as well as to determine the acceptability and purchase intention of the formulations. In technological and nutritional terms, the use of salmon MF in the production of breaded products did not detract from the quality of the final product, indicating a viable alternative for the use of salmon waste.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
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=S0101-20612022000101083
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101083
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.49821
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 Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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