Inclusion of dehydrated mix of tilapia and salmon in pizzas
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
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=S0101-20612020000400794 |
Resumo: | Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was included in the pizza dough at different levels (0%, 5%, 10%, 15% and 20%) and afterwards the toppings were added.In the dough composition, protein, ash and phosphorus levels rose linearly, while lipids, carbohydrates and caloric value of the dough samples decreased linearly as the mix levels increased. In pizzas, the moisture, lipids and carbohydrates contents were not different. Protein and ash contents presented a linear behavior. The inclusion of the mix was effective in reducing the saturated fatty acids and raising the content of polyunsaturated fatty acids. There was no difference between the pizzas for the sensorial attributes analysed. Therefore, the inclusion of up to 20% of dehydrated mix of tilapia and salmon added protein, minerals, and polyunsaturated fatty acids and maintained the acceptance of the pizza dough samples, which makes possible the preparation of a food product with health claims and good sensorial quality. |
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Food Science and Technology (Campinas) |
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Inclusion of dehydrated mix of tilapia and salmon in pizzaschemical compositionfilleting wastefish protein concentratesensory analysisAbstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was included in the pizza dough at different levels (0%, 5%, 10%, 15% and 20%) and afterwards the toppings were added.In the dough composition, protein, ash and phosphorus levels rose linearly, while lipids, carbohydrates and caloric value of the dough samples decreased linearly as the mix levels increased. In pizzas, the moisture, lipids and carbohydrates contents were not different. Protein and ash contents presented a linear behavior. The inclusion of the mix was effective in reducing the saturated fatty acids and raising the content of polyunsaturated fatty acids. There was no difference between the pizzas for the sensorial attributes analysed. Therefore, the inclusion of up to 20% of dehydrated mix of tilapia and salmon added protein, minerals, and polyunsaturated fatty acids and maintained the acceptance of the pizza dough samples, which makes possible the preparation of a food product with health claims and good sensorial quality.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400794Food Science and Technology v.40 n.4 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.22019info:eu-repo/semantics/openAccessVERDI,RafaelaGASPARINO,ElianeCORADINI,Melina FrancoCHAMBO,Ana Paula SartorioFEIHRMANN,Andresa CarlaGOES,Elenice Souza dos ReisSOUZA,Maria Luiza Rodrigues deeng2020-10-23T00:00:00Zoai:scielo:S0101-20612020000400794Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-10-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Inclusion of dehydrated mix of tilapia and salmon in pizzas |
title |
Inclusion of dehydrated mix of tilapia and salmon in pizzas |
spellingShingle |
Inclusion of dehydrated mix of tilapia and salmon in pizzas VERDI,Rafaela chemical composition filleting waste fish protein concentrate sensory analysis |
title_short |
Inclusion of dehydrated mix of tilapia and salmon in pizzas |
title_full |
Inclusion of dehydrated mix of tilapia and salmon in pizzas |
title_fullStr |
Inclusion of dehydrated mix of tilapia and salmon in pizzas |
title_full_unstemmed |
Inclusion of dehydrated mix of tilapia and salmon in pizzas |
title_sort |
Inclusion of dehydrated mix of tilapia and salmon in pizzas |
author |
VERDI,Rafaela |
author_facet |
VERDI,Rafaela GASPARINO,Eliane CORADINI,Melina Franco CHAMBO,Ana Paula Sartorio FEIHRMANN,Andresa Carla GOES,Elenice Souza dos Reis SOUZA,Maria Luiza Rodrigues de |
author_role |
author |
author2 |
GASPARINO,Eliane CORADINI,Melina Franco CHAMBO,Ana Paula Sartorio FEIHRMANN,Andresa Carla GOES,Elenice Souza dos Reis SOUZA,Maria Luiza Rodrigues de |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
VERDI,Rafaela GASPARINO,Eliane CORADINI,Melina Franco CHAMBO,Ana Paula Sartorio FEIHRMANN,Andresa Carla GOES,Elenice Souza dos Reis SOUZA,Maria Luiza Rodrigues de |
dc.subject.por.fl_str_mv |
chemical composition filleting waste fish protein concentrate sensory analysis |
topic |
chemical composition filleting waste fish protein concentrate sensory analysis |
description |
Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was included in the pizza dough at different levels (0%, 5%, 10%, 15% and 20%) and afterwards the toppings were added.In the dough composition, protein, ash and phosphorus levels rose linearly, while lipids, carbohydrates and caloric value of the dough samples decreased linearly as the mix levels increased. In pizzas, the moisture, lipids and carbohydrates contents were not different. Protein and ash contents presented a linear behavior. The inclusion of the mix was effective in reducing the saturated fatty acids and raising the content of polyunsaturated fatty acids. There was no difference between the pizzas for the sensorial attributes analysed. Therefore, the inclusion of up to 20% of dehydrated mix of tilapia and salmon added protein, minerals, and polyunsaturated fatty acids and maintained the acceptance of the pizza dough samples, which makes possible the preparation of a food product with health claims and good sensorial quality. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-01 |
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=S0101-20612020000400794 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400794 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.22019 |
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.40 n.4 2020 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 |
_version_ |
1752126326806937600 |