Preparation of Nile tilapia (Oreochromis niloticus) croquettes from MSM and ‘V’ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation - DOI: 10.4025/actascianimsci.v32i1.6909

Detalhes bibliográficos
Autor(a) principal: Bordignon, Adriana Cristina
Data de Publicação: 2010
Outros Autores: Souza, Bruno Estevão de, Bohnenberger, Leandro, Hilbig, Cleonice Cristina, Boscolo, Wilson Rogério, Feiden, Aldi
Tipo de documento: Artigo
Idioma: por
eng
Título da fonte: Acta Scientiarum. Animal Sciences (Online)
Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6909
Resumo: The objective of this study was to develop breaded croquettes using MSM and trim from ‘V” cut tilapia fillets. In the same study, physical-chemical and microbiological parameters were evaluated for raw materials and the ready croquettes, as well as a sensory analysis. For MSM, moisture was 79.05%, protein 14.63%, ash 0.87% and ether extract 4.66%; for the trim, 81.27, 14.53, 1.13 and 1.93%, respectively. For the pre-fried MSM croquettes, the values found were 57.93% moisture, 15.11% protein, 11.59% ash and 3.36% ether extract; for pre-fried trim croquettes, 57.84, 15.34, 9.17 and 3.95%, respectively. These parameters are within the current legislation for breaded products. The microbiological analysis of raw materials and pre-fried croquettes are within microbiological standards for foods. The sensory analysis showed that both croquettes were moderately accepted by tasters. Therefore, they can become an alternative to add value to fish by-products, with good consumer acceptance and meeting quality standards.
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spelling Preparation of Nile tilapia (Oreochromis niloticus) croquettes from MSM and ‘V’ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation - DOI: 10.4025/actascianimsci.v32i1.6909Elaboração de croquete de tilápia do Nilo (Oreochromis niloticus) a partir de CMS e aparas do corte em ‘V’ do filé e sua avaliação físico–química, microbiológica e sensorial - DOI: 10.4025/actascianimsci.v32i1.6909breaded croquettesfillet trimproximate compositionorganoleptic characteristicscroquetes empanadosaparas de filetagemcomposição centesimalcaracterísticas organolépticasprodução animalpisciculturaprodutos e subprodutos de origem animalThe objective of this study was to develop breaded croquettes using MSM and trim from ‘V” cut tilapia fillets. In the same study, physical-chemical and microbiological parameters were evaluated for raw materials and the ready croquettes, as well as a sensory analysis. For MSM, moisture was 79.05%, protein 14.63%, ash 0.87% and ether extract 4.66%; for the trim, 81.27, 14.53, 1.13 and 1.93%, respectively. For the pre-fried MSM croquettes, the values found were 57.93% moisture, 15.11% protein, 11.59% ash and 3.36% ether extract; for pre-fried trim croquettes, 57.84, 15.34, 9.17 and 3.95%, respectively. These parameters are within the current legislation for breaded products. The microbiological analysis of raw materials and pre-fried croquettes are within microbiological standards for foods. The sensory analysis showed that both croquettes were moderately accepted by tasters. Therefore, they can become an alternative to add value to fish by-products, with good consumer acceptance and meeting quality standards.Este estudo teve como objetivo elaborar croquetes empanados, utilizando a CMS e as aparas do corte em ‘V’ do filé de tilápia. No mesmo estudo se avaliaram os parâmetros físico-químicos e microbiológicos para as matérias primas e o croquete pronto; realizada também uma análise sensorial. Para a CMS a umidade foi de 79,05%, proteína 14,63%, cinzas 0,87%, extrato etéreo 4,66% e para as aparas, respectivamente, 81,27, 14,53, 1,13 e 1,93%. Para os croquetes pré-fritos de CMS, encontraram-se 57,93% de umidade, 15,11% de proteína, 11,59% de cinzas e 3,36% de extrato etéreo e dos croquetes pré-fritos de aparas 57,84, 15,34, 9,17 e 3,95%, respectivamente. Estes parâmetros encontram-se na legislação vigente para produtos empanados, assim como as análises microbiológicas das matérias primas e dos croquetes pré-fritos nos padrões microbiológicos para alimentos. A análise sensorial mostrou que ambos os croquetes foram aceitos pelos provadores de forma moderada, portanto, eles podem ser uma forma de agregação de valor aos resíduos do pescado, tendo boa aceitação pelo consumidor e atendendo aos padrões de qualidade.Editora da Universidade Estadual de Maringá2010-04-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionpesquisa de campo ; análise laboratorialapplication/pdfapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/690910.4025/actascianimsci.v32i1.6909Acta Scientiarum. Animal Sciences; Vol 32 No 1 (2010); 109-116Acta Scientiarum. Animal Sciences; v. 32 n. 1 (2010); 109-1161807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporenghttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6909/6909https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6909/5661Bordignon, Adriana CristinaSouza, Bruno Estevão deBohnenberger, LeandroHilbig, Cleonice CristinaBoscolo, Wilson RogérioFeiden, Aldiinfo:eu-repo/semantics/openAccess2024-05-17T13:04:11Zoai:periodicos.uem.br/ojs:article/6909Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2024-05-17T13:04:11Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Preparation of Nile tilapia (Oreochromis niloticus) croquettes from MSM and ‘V’ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation - DOI: 10.4025/actascianimsci.v32i1.6909
Elaboração de croquete de tilápia do Nilo (Oreochromis niloticus) a partir de CMS e aparas do corte em ‘V’ do filé e sua avaliação físico–química, microbiológica e sensorial - DOI: 10.4025/actascianimsci.v32i1.6909
title Preparation of Nile tilapia (Oreochromis niloticus) croquettes from MSM and ‘V’ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation - DOI: 10.4025/actascianimsci.v32i1.6909
spellingShingle Preparation of Nile tilapia (Oreochromis niloticus) croquettes from MSM and ‘V’ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation - DOI: 10.4025/actascianimsci.v32i1.6909
Bordignon, Adriana Cristina
breaded croquettes
fillet trim
proximate composition
organoleptic characteristics
croquetes empanados
aparas de filetagem
composição centesimal
características organolépticas
produção animal
piscicultura
produtos e subprodutos de origem animal
title_short Preparation of Nile tilapia (Oreochromis niloticus) croquettes from MSM and ‘V’ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation - DOI: 10.4025/actascianimsci.v32i1.6909
title_full Preparation of Nile tilapia (Oreochromis niloticus) croquettes from MSM and ‘V’ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation - DOI: 10.4025/actascianimsci.v32i1.6909
title_fullStr Preparation of Nile tilapia (Oreochromis niloticus) croquettes from MSM and ‘V’ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation - DOI: 10.4025/actascianimsci.v32i1.6909
title_full_unstemmed Preparation of Nile tilapia (Oreochromis niloticus) croquettes from MSM and ‘V’ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation - DOI: 10.4025/actascianimsci.v32i1.6909
title_sort Preparation of Nile tilapia (Oreochromis niloticus) croquettes from MSM and ‘V’ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation - DOI: 10.4025/actascianimsci.v32i1.6909
author Bordignon, Adriana Cristina
author_facet Bordignon, Adriana Cristina
Souza, Bruno Estevão de
Bohnenberger, Leandro
Hilbig, Cleonice Cristina
Boscolo, Wilson Rogério
Feiden, Aldi
author_role author
author2 Souza, Bruno Estevão de
Bohnenberger, Leandro
Hilbig, Cleonice Cristina
Boscolo, Wilson Rogério
Feiden, Aldi
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Bordignon, Adriana Cristina
Souza, Bruno Estevão de
Bohnenberger, Leandro
Hilbig, Cleonice Cristina
Boscolo, Wilson Rogério
Feiden, Aldi
dc.subject.por.fl_str_mv breaded croquettes
fillet trim
proximate composition
organoleptic characteristics
croquetes empanados
aparas de filetagem
composição centesimal
características organolépticas
produção animal
piscicultura
produtos e subprodutos de origem animal
topic breaded croquettes
fillet trim
proximate composition
organoleptic characteristics
croquetes empanados
aparas de filetagem
composição centesimal
características organolépticas
produção animal
piscicultura
produtos e subprodutos de origem animal
description The objective of this study was to develop breaded croquettes using MSM and trim from ‘V” cut tilapia fillets. In the same study, physical-chemical and microbiological parameters were evaluated for raw materials and the ready croquettes, as well as a sensory analysis. For MSM, moisture was 79.05%, protein 14.63%, ash 0.87% and ether extract 4.66%; for the trim, 81.27, 14.53, 1.13 and 1.93%, respectively. For the pre-fried MSM croquettes, the values found were 57.93% moisture, 15.11% protein, 11.59% ash and 3.36% ether extract; for pre-fried trim croquettes, 57.84, 15.34, 9.17 and 3.95%, respectively. These parameters are within the current legislation for breaded products. The microbiological analysis of raw materials and pre-fried croquettes are within microbiological standards for foods. The sensory analysis showed that both croquettes were moderately accepted by tasters. Therefore, they can become an alternative to add value to fish by-products, with good consumer acceptance and meeting quality standards.
publishDate 2010
dc.date.none.fl_str_mv 2010-04-06
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
pesquisa de campo ; análise laboratorial
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6909
10.4025/actascianimsci.v32i1.6909
url https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6909
identifier_str_mv 10.4025/actascianimsci.v32i1.6909
dc.language.iso.fl_str_mv por
eng
language por
eng
dc.relation.none.fl_str_mv https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6909/6909
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6909/5661
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá
publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Animal Sciences; Vol 32 No 1 (2010); 109-116
Acta Scientiarum. Animal Sciences; v. 32 n. 1 (2010); 109-116
1807-8672
1806-2636
reponame:Acta Scientiarum. Animal Sciences (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta Scientiarum. Animal Sciences (Online)
collection Acta Scientiarum. Animal Sciences (Online)
repository.name.fl_str_mv Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com
_version_ 1799315359655788544

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