Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Detalhes bibliográficos
Autor(a) principal: Mello,S.C.R.P.
Data de Publicação: 2012
Outros Autores: Freitas,M.Q., São Clemente,S.C., Franco,R.M., Nogueira,E.B., Freitas,D.D.G.C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Arquivo brasileiro de medicina veterinária e zootecnia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500041
Resumo: In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P&gt;0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.
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spelling Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimiminced fishOreochromis niloticusproximate compositionfishery technologyIn this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P&gt;0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.Universidade Federal de Minas Gerais, Escola de Veterinária2012-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500041Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.64 n.5 2012reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online)instname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG10.1590/S0102-09352012000500041info:eu-repo/semantics/openAccessMello,S.C.R.P.Freitas,M.Q.São Clemente,S.C.Franco,R.M.Nogueira,E.B.Freitas,D.D.G.C.eng2012-11-12T00:00:00Zoai:scielo:S0102-09352012000500041Revistahttps://www.scielo.br/j/abmvz/PUBhttps://old.scielo.br/oai/scielo-oai.phpjournal@vet.ufmg.br||abmvz.artigo@abmvz.org.br1678-41620102-0935opendoar:2012-11-12T00:00Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG)false
dc.title.none.fl_str_mv Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi
title Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi
spellingShingle Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi
Mello,S.C.R.P.
minced fish
Oreochromis niloticus
proximate composition
fishery technology
title_short Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi
title_full Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi
title_fullStr Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi
title_full_unstemmed Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi
title_sort Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi
author Mello,S.C.R.P.
author_facet Mello,S.C.R.P.
Freitas,M.Q.
São Clemente,S.C.
Franco,R.M.
Nogueira,E.B.
Freitas,D.D.G.C.
author_role author
author2 Freitas,M.Q.
São Clemente,S.C.
Franco,R.M.
Nogueira,E.B.
Freitas,D.D.G.C.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Mello,S.C.R.P.
Freitas,M.Q.
São Clemente,S.C.
Franco,R.M.
Nogueira,E.B.
Freitas,D.D.G.C.
dc.subject.por.fl_str_mv minced fish
Oreochromis niloticus
proximate composition
fishery technology
topic minced fish
Oreochromis niloticus
proximate composition
fishery technology
description In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P&gt;0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.
publishDate 2012
dc.date.none.fl_str_mv 2012-10-01
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=S0102-09352012000500041
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500041
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0102-09352012000500041
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 Universidade Federal de Minas Gerais, Escola de Veterinária
publisher.none.fl_str_mv Universidade Federal de Minas Gerais, Escola de Veterinária
dc.source.none.fl_str_mv Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.64 n.5 2012
reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online)
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Arquivo brasileiro de medicina veterinária e zootecnia (Online)
collection Arquivo brasileiro de medicina veterinária e zootecnia (Online)
repository.name.fl_str_mv Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG)
repository.mail.fl_str_mv journal@vet.ufmg.br||abmvz.artigo@abmvz.org.br
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