Different salting processes in the quality of tilapia fillets (Oreochromis niloticus)

• Autor(a) principal: Rebouças, Lucas de Oliveira Soares
• Data de Publicação: 2020
• Outros Autores: Figueiredo, Julianna Paula do Vale, Alves, Vanessa Clarice Fernandes, Campêlo, Maria Carla da Silva, Oliveira, Palloma Vitória Carlos de, Souza , Joice Teixeira, Firmino, Salenilda Soares, Pereira, Gerlândia da Silva, Silva, Jean Berg Alves da, Lima, Patrícia de Oliveira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/8251
• topic: Fish; Quality; Conservation.; Pez; Calidad; Conservación.; Pescado; Qualidade; Conservação.

The present study aimed to evaluate the three salting processes: dry, mixed and wet as tilapia fillets (Oreochromis niloticus). For this, physical analyzes of water retention capacity (CRA), weight loss by cooking (PPC), shear force (FC) and color (CIE System L * a * b *) were carried out, chemical pH analyzes, TBARS, N-BVT and TMA and microbiological analyzes for the detection of Salmonella spp., Total coliforms, mesophilic, psychrotrophic and halophilic bacteria. The salting process improved the physical characteristics of the fillets, with emphasis on dry salting, which presented higher CRA and lower PPC. Better CF results were found in wet salting followed by dry and mixed salting. Regarding color, there was no significant difference between treatments when compared to control. In the microbiological analyzes, the samples presented results consistent with the established by the current legislation. TBARS values ​​increased in the three different salting processes over the storage days with higher rates in the treatment of wet salting. The values ​​of pH, NBVT and TMA were maintained according to what is allowed by Brazilian legislation with higher values ​​found in the control sample. The dry, mixed and wet salting processes provided improvements in the physical characteristics of the treated fillets and among these, the dry salting proved to be more efficient.