Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S0103-90162010000200009 http://hdl.handle.net/11449/71592 |
Resumo: | Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3°C. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB- N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3°C, and the maximum recommended MF inclusion to maintain good sensory quality is 60%. |
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Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeraçãoQuality of sausage elaborated using minced Nile Tilapia submmitted to cold storageFilleting wasteFish sausageLipid oxidationSensory acceptabilityShelf-lifeBacteria (microorganisms)Oreochromis niloticusTilapiaFilleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3°C. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB- N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3°C, and the maximum recommended MF inclusion to maintain good sensory quality is 60%.CAUNESP, Via de Acesso Prof. Paulo Donato Castellane, s/n., 14884-900 - Jaboticabal, SPUSP/FZEA Depto. de Engenharia de AlimentosUSP/FZEA Depto. de Ciências BásicasUSP/FZEA Depto. de Zootecnia, Av. Duque de Caxias Norte, 225 - C.P. 23, 13635-900 - Pirassununga, SPCAUNESP, Via de Acesso Prof. Paulo Donato Castellane, s/n., 14884-900 - Jaboticabal, SPUniversidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)de Oliveira Filho, Paulo Roberto Campagnoli [UNESP]Fávaro-Trindade, Carmen SílviaTrindade, Marco AntônioBalieiro, Júlio Cesar de CarvalhoViegas, Elisabete Maria Macedo [UNESP]2014-05-27T11:24:38Z2014-05-27T11:24:38Z2010-03-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article183-190application/pdfhttp://dx.doi.org/10.1590/S0103-90162010000200009Scientia Agricola, v. 67, n. 2, p. 183-190, 2010.0103-90161678-992Xhttp://hdl.handle.net/11449/7159210.1590/S0103-90162010000200009S0103-901620100002000092-s2.0-779536237402-s2.0-77953623740.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporScientia Agricola1.3830,578info:eu-repo/semantics/openAccess2024-04-09T15:10:26Zoai:repositorio.unesp.br:11449/71592Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T14:15:43.638742Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage |
title |
Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração |
spellingShingle |
Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração de Oliveira Filho, Paulo Roberto Campagnoli [UNESP] Filleting waste Fish sausage Lipid oxidation Sensory acceptability Shelf-life Bacteria (microorganisms) Oreochromis niloticus Tilapia |
title_short |
Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração |
title_full |
Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração |
title_fullStr |
Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração |
title_full_unstemmed |
Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração |
title_sort |
Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração |
author |
de Oliveira Filho, Paulo Roberto Campagnoli [UNESP] |
author_facet |
de Oliveira Filho, Paulo Roberto Campagnoli [UNESP] Fávaro-Trindade, Carmen Sílvia Trindade, Marco Antônio Balieiro, Júlio Cesar de Carvalho Viegas, Elisabete Maria Macedo [UNESP] |
author_role |
author |
author2 |
Fávaro-Trindade, Carmen Sílvia Trindade, Marco Antônio Balieiro, Júlio Cesar de Carvalho Viegas, Elisabete Maria Macedo [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
de Oliveira Filho, Paulo Roberto Campagnoli [UNESP] Fávaro-Trindade, Carmen Sílvia Trindade, Marco Antônio Balieiro, Júlio Cesar de Carvalho Viegas, Elisabete Maria Macedo [UNESP] |
dc.subject.por.fl_str_mv |
Filleting waste Fish sausage Lipid oxidation Sensory acceptability Shelf-life Bacteria (microorganisms) Oreochromis niloticus Tilapia |
topic |
Filleting waste Fish sausage Lipid oxidation Sensory acceptability Shelf-life Bacteria (microorganisms) Oreochromis niloticus Tilapia |
description |
Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3°C. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB- N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3°C, and the maximum recommended MF inclusion to maintain good sensory quality is 60%. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-03-01 2014-05-27T11:24:38Z 2014-05-27T11:24:38Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/S0103-90162010000200009 Scientia Agricola, v. 67, n. 2, p. 183-190, 2010. 0103-9016 1678-992X http://hdl.handle.net/11449/71592 10.1590/S0103-90162010000200009 S0103-90162010000200009 2-s2.0-77953623740 2-s2.0-77953623740.pdf |
url |
http://dx.doi.org/10.1590/S0103-90162010000200009 http://hdl.handle.net/11449/71592 |
identifier_str_mv |
Scientia Agricola, v. 67, n. 2, p. 183-190, 2010. 0103-9016 1678-992X 10.1590/S0103-90162010000200009 S0103-90162010000200009 2-s2.0-77953623740 2-s2.0-77953623740.pdf |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Scientia Agricola 1.383 0,578 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
183-190 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128337238818816 |