Physicochemical and sensory characteristics of snack made with minced Nile tilapia

Food Science and Technology (Campinas)

João De Paula Cortez Netto¹  Paulo Roberto Campagnoli De Oliveira Filho¹  Judite Lapa-guimarães¹  Elisabete Maria Macedo Viegas¹ 

[1] ,Universidade de São Paulo Faculdade de Zootecnia e Engenharia de Alimentos Departamento de ZootecniaPirassununga SP ,Brazil

关键词: Oreochromis niloticus;    waste recovery;    fish processing;    sensory evaluation;   

DOI  :  10.1590/1678-457x.6395

来源: SciELO

【 摘 要 】

Nile tilapia is one of the major fish species cultivated worldwide and in Brazil. The tilapia fillet yield is between 30-35%, thus around 70% of waste is generated. A portion of this waste can be used to obtain minced fish, and the resulting product can be used as meat raw material to prepare fish snacks. The aim of this study was to produce fish snacks containing different inclusion levels (20, 30, and 40%) of minced fish obtained from Nile tilapia processing waste and evaluate their physicochemical characteristics and sensory acceptance. Protein content, ash, water activity, and hardness increased with increasing inclusion of minced fish. The scores obtained in the sensory evaluation were: flavor acceptance (from 7.2 to 5.7), texture (from 7.4 to 5.3), overall acceptance (from 7.1 to 5.9), and willingness to purchase (from 4.0 to 3.1). This study demonstrates that the inclusion of 20 to 40% of minced fish of Nile tilapia in snacks is well accepted and improves their nutritional value without affecting the physicochemical properties.

【 授权许可】

CC BY   
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