Increase in the nutritional quality of tilapia mechanically separated meat and application in fish patties / Aumento da qualidade nutricional da carne mecanicamente separada de tilapia e aplicação em empanados de peixes

• Autor(a) principal: Signor, Flávia Renata Potrich
• Data de Publicação: 2020
• Outros Autores: Signor, Arcangelo Augusto, Coldebella, Priscila Ferri, Simões, Gislaine Silveira, Boscolo, Wilson Rogerio
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/13233
• topic: patty; nutritional quality of mechanically separated meat; restructured products; acceptability

The objective of this study was to develop a mechanically separated fish meat patty (MSM) of Nile tilapia using pressed MSM with the addition of a fish-based condiment to improve consumer acceptability. The MSM was chemically characterized before and after the pressing process in order to evaluate this process. Two formulations were evaluated – F1 without fish-based condiment and F2 with the fish-based condiment. Centesimal composition, shear force, pH, Aw, microbiological analyses, and sensorial analyses were performed. The results showed that the pressing process led to significant effects on the chemical characteristics of Nile tilapia MSM with reduced values of moisture, carbohydrates, and pH and increased values of protein and lipids. The microbiological quality of patties is within the sanitary standard required by the legislation. The F2 formulation presented higher lipid and mineral contents than F1 (p<0.01). The sensory evaluation showed that F2 had a greater score in acceptance (p<0.05) and a greater score in purchase intent (p<0.05) than F1. It can be concluded that the pressing process improved the chemical and nutritional characteristics of tilapia MSM patties and that the addition of fish-based condiment enhanced product acceptance.