Stability of snacks made with minced Nile tilapia stored at room temperature

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dc.contributor.authorCortez Netto, Joao de Paula [UNESP]
dc.contributor.authorCampagnoli de Oliveira Filho, Paulo Roberto
dc.contributor.authorLapa-Guimaraes, Judite
dc.contributor.authorMacedo Viegas, Elisabete Maria
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Fed Rural Pernambuco UFRPE
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2020-12-10T19:48:57Z
dc.date.available2020-12-10T19:48:57Z
dc.date.issued2020-01-01
dc.description.abstractMinced fish can be used in the preparation of fish products, despite being very susceptible to lipid oxidation and microbial growth. Fish snacks are widely appreciated in Asian countries, but still little studied in Brazil. Thus, the aim of this study was to produce snacks containing 20, 30, and 40% minced fish of Nile tilapia filleting waste and evaluate their stability at time zero and throughout 15, 30, and 45 days of storage at room temperature (25 degrees C) by physicochemical, microbiological, and sensory characterization. The inclusion of minced fish decreased (P <0.05) the volatile nitrogenous base levels (0.71 to 0.56 mg N.100g(-1)) and increased pH (5.45 to 5.90) of the snacks. An increase (P <0.05) in lipid oxidation (1.10 to 2.03 mg. malonaldehyde. kg(-1)) and pH (5.57 to 5.73) was observed during storage. Lower microbial counts were observed, which were within the limit allowed by the Brazilian legislation. Sensory acceptance of the attributes flavor, color, texture, global acceptance, and purchase intent of the snacks decreased with increasing the inclusion of minced fish, but remained with scores above 5, which is equivalent to not liked nor disliked. During 45 days of storage, the sensory properties of the snacks remained stable with good acceptance scores. Therefore, fish snacks can be made with the addition of 20 to 40% of minced fish of Nile tilapia filleting waste without compromising their sensory acceptance and physicochemical and microbiological stability during 45 days of storage at 25 degrees C.en
dc.description.affiliationUniv Estadual Paulista, CAUNESP, Programa Posgrad Aquicultura, Ctr Aquicultura, Via Acesso Prof Paulo Donato Castellane S-N, BR-14884900 Jaboticabal, SP, Brazil
dc.description.affiliationUniv Fed Rural Pernambuco UFRPE, Dept Pesca & Aquicultura, Rua Dom Manuel de Medeiros S-N, BR-52171900 Recife, PE, Brazil
dc.description.affiliationUniv Sao Paulo FZEA USP, Fac Zootecnia & Engn Alimentos, Dept Engn Alimentos, Av Duque de Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil
dc.description.affiliationUniv Sao Paulo FZEA USP, Fac Zootecnia & Engn Alimentos, Dept Zootecnia, Av Duque de Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, CAUNESP, Programa Posgrad Aquicultura, Ctr Aquicultura, Via Acesso Prof Paulo Donato Castellane S-N, BR-14884900 Jaboticabal, SP, Brazil
dc.format.extent7
dc.identifierhttp://dx.doi.org/10.5935/1806-6690.20200002
dc.identifier.citationRevista Ciencia Agronomica. Fortaleza: Univ Federal Ceara, Dept Geol, v. 51, n. 1, 7 p., 2020.
dc.identifier.doi10.5935/1806-6690.20200002
dc.identifier.fileS1806-66902020000100405.pdf
dc.identifier.issn0045-6888
dc.identifier.scieloS1806-66902020000100405
dc.identifier.urihttp://hdl.handle.net/11449/196564
dc.identifier.wosWOS:000512325100001
dc.language.isoeng
dc.publisherUniv Federal Ceara, Dept Geol
dc.relation.ispartofRevista Ciencia Agronomica
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectShelf life
dc.subjectFish snack
dc.subjectPreservation
dc.subjectLipid oxidation
dc.titleStability of snacks made with minced Nile tilapia stored at room temperatureen
dc.typeArtigo
dcterms.rightsHolderUniv Federal Ceara, Dept Geol

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