Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage
Autor(a) principal: | |
---|---|
Data de Publicação: | 2010 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Scientia Agrícola (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200009 |
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±0.3ºC. 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±0.3ºC, and the maximum recommended MF inclusion to maintain good sensory quality is 60%. |
id |
USP-18_7bea233af4865203393e7f817c43fda8 |
---|---|
oai_identifier_str |
oai:scielo:S0103-90162010000200009 |
network_acronym_str |
USP-18 |
network_name_str |
Scientia Agrícola (Online) |
repository_id_str |
|
spelling |
Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storageFish sausagelipid oxidationfilleting wasteshelf-lifesensory acceptabilityFilleting 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±0.3ºC. 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±0.3ºC, and the maximum recommended MF inclusion to maintain good sensory quality is 60%.Escola Superior de Agricultura "Luiz de Queiroz"2010-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200009Scientia Agricola v.67 n.2 2010reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/S0103-90162010000200009info:eu-repo/semantics/openAccessOliveira Filho,Paulo Roberto Campagnoli deFávaro-Trindade,Carmen SílviaTrindade,Marco AntônioBalieiro,Júlio Cesar de CarvalhoViegas,Elisabete Maria Macedoeng2010-04-26T00:00:00Zoai:scielo:S0103-90162010000200009Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2010-04-26T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage |
title |
Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage |
spellingShingle |
Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage Oliveira Filho,Paulo Roberto Campagnoli de Fish sausage lipid oxidation filleting waste shelf-life sensory acceptability |
title_short |
Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage |
title_full |
Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage |
title_fullStr |
Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage |
title_full_unstemmed |
Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage |
title_sort |
Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage |
author |
Oliveira Filho,Paulo Roberto Campagnoli de |
author_facet |
Oliveira Filho,Paulo Roberto Campagnoli de Fávaro-Trindade,Carmen Sílvia Trindade,Marco Antônio Balieiro,Júlio Cesar de Carvalho Viegas,Elisabete Maria Macedo |
author_role |
author |
author2 |
Fávaro-Trindade,Carmen Sílvia Trindade,Marco Antônio Balieiro,Júlio Cesar de Carvalho Viegas,Elisabete Maria Macedo |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Oliveira Filho,Paulo Roberto Campagnoli de Fávaro-Trindade,Carmen Sílvia Trindade,Marco Antônio Balieiro,Júlio Cesar de Carvalho Viegas,Elisabete Maria Macedo |
dc.subject.por.fl_str_mv |
Fish sausage lipid oxidation filleting waste shelf-life sensory acceptability |
topic |
Fish sausage lipid oxidation filleting waste shelf-life sensory acceptability |
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±0.3ºC. 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±0.3ºC, and the maximum recommended MF inclusion to maintain good sensory quality is 60%. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-04-01 |
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=S0103-90162010000200009 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200009 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0103-90162010000200009 |
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 |
Escola Superior de Agricultura "Luiz de Queiroz" |
publisher.none.fl_str_mv |
Escola Superior de Agricultura "Luiz de Queiroz" |
dc.source.none.fl_str_mv |
Scientia Agricola v.67 n.2 2010 reponame:Scientia Agrícola (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Scientia Agrícola (Online) |
collection |
Scientia Agrícola (Online) |
repository.name.fl_str_mv |
Scientia Agrícola (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
scientia@usp.br||alleoni@usp.br |
_version_ |
1748936461896384512 |