Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração

dc.contributor.authorde Oliveira Filho, Paulo Roberto Campagnoli [UNESP]
dc.contributor.authorFávaro-Trindade, Carmen Sílvia
dc.contributor.authorTrindade, Marco Antônio
dc.contributor.authorBalieiro, Júlio Cesar de Carvalho
dc.contributor.authorViegas, Elisabete Maria Macedo [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2014-05-27T11:24:38Z
dc.date.available2014-05-27T11:24:38Z
dc.date.issued2010-03-01
dc.description.abstractFilleting 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%.en
dc.description.affiliationCAUNESP, Via de Acesso Prof. Paulo Donato Castellane, s/n., 14884-900 - Jaboticabal, SP
dc.description.affiliationUSP/FZEA Depto. de Engenharia de Alimentos
dc.description.affiliationUSP/FZEA Depto. de Ciências Básicas
dc.description.affiliationUSP/FZEA Depto. de Zootecnia, Av. Duque de Caxias Norte, 225 - C.P. 23, 13635-900 - Pirassununga, SP
dc.description.affiliationUnespCAUNESP, Via de Acesso Prof. Paulo Donato Castellane, s/n., 14884-900 - Jaboticabal, SP
dc.format.extent183-190
dc.identifierhttp://dx.doi.org/10.1590/S0103-90162010000200009
dc.identifier.citationScientia Agricola, v. 67, n. 2, p. 183-190, 2010.
dc.identifier.doi10.1590/S0103-90162010000200009
dc.identifier.file2-s2.0-77953623740.pdf
dc.identifier.issn0103-9016
dc.identifier.issn1678-992X
dc.identifier.scieloS0103-90162010000200009
dc.identifier.scopus2-s2.0-77953623740
dc.identifier.urihttp://hdl.handle.net/11449/71592
dc.language.isopor
dc.relation.ispartofScientia Agricola
dc.relation.ispartofjcr1.383
dc.relation.ispartofsjr0,578
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectFilleting wasteen
dc.subjectFish sausageen
dc.subjectLipid oxidationen
dc.subjectSensory acceptabilityen
dc.subjectShelf-lifeen
dc.subjectBacteria (microorganisms)en
dc.subjectOreochromis niloticusen
dc.subjectTilapiaen
dc.titleQualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeraçãopt
dc.title.alternativeQuality of sausage elaborated using minced Nile Tilapia submmitted to cold storageen
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/sa/paboutj.htm

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