Nutritional, microbiological and sensory quality of pizza dough with inclusion of CMS of Nile tilapia

• Autor(a) principal: Oliveira, Renan Gustavo de
• Data de Publicação: 2021
• Outros Autores: Mergen, Mateus, Signor, Altevir, Souza , Maria Luiza Rodrigues de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/18986
• topic: Acceptability Index; Fish; Mechanically separated meat; Utilization of waste.; Carne separada mecanicamente; Índice de aceptabilidade; Pescado; Uso de resíduos.; Aproveitamento de resíduos; Carne mecanicamente separada; Índice de Aceitabilidade; Pescado.

This work aimed to prepare pizza doughs with the inclusion of 25 and 50% of Mechanically Separated Meat (CMS) of Nile tilapia in relation to the total weight of the dough, and the characterization of the product by nutritional, microbiological and sensory quality, in order to raise the nutritional value of the pasta and propose a new way of using residues from the fish industrialization processes. The CMS was purchased ready in the fridge, washed once and added the ingredients for making the dough. These were opened and roast. The inclusion of CMS in the pasta significantly changed the proximate composition, increasing the protein content (11.17 to 19.87%), reducing lipids (10.68 to 5.92%), carbohydrates (69.29 to 63 .69%) and caloric value (418.02 to 387.55 kcal/100g). Moisture did not show significant difference with inclusion. Sensory analysis of the masses indicated significant differences in appearance and texture between treatments. The inclusion of 25% of CMS had the highest averages, ranging from 7.23 to 7.74., corresponding in the hedonic scale to “I liked it moderately”, also providing the best acceptability (AI= 82.32%). Microbiological analyzes indicated that the doughs were produced under appropriate hygienic conditions. It is concluded that the inclusion of CMS of Nile tilapia  in pizza doughs has improved its nutritional value, and it is possible to observe the importance of including fish fillet by-products in the formulation of products consumed daily, but with low nutritional value, enriching it in protein content and with good sensory acceptance, aiming to add value to fish.