NUGGETS PREPARED USING MECHANICALLY SEPARATED MEAT (MSM) OBTAINED FROM TILAPIA CARCASSES AND CASSAVA DOUGH

Boletim do Instituto de Pesca

José Humberto SANTOS FILHO¹  Maria Christina Sanches MURATORI¹  Marília Da Silva SOUSA¹  Rafael Gomes Abreu BACELAR¹  Nathálya de Oliveira MOURA¹ 

[1] Universidade Federal do Piauí – UFPI.;

关键词: oreochromis niloticus;    manihot esculenta;    waste;    fish.;   

DOI  :  10.20950/1678-2305/bip.2021.47.e614

来源: DOAJ

【 摘 要 】

The aim of this study was to develop Mechanically Separated Meat (MSM) nuggets produced using tilapia fillet residues (obtained from the filleting process performed at the Fish Market in Teresina, Piauí, Brazil) and cassava dough. Five nugget formulations were developed, and the following microbiological analyses were performed: Escherichia coli counts, coagulase-positive Staphylococcus counts, and Salmonella sp. detection. Physicochemical analyses were also carried out concerning moisture content, ash, protein, lipids, carbohydrates, calories, water activity and pH. A sensory analysis was performed by untrained tasters concerning color, aroma, flavor, texture, global acceptance, and purchase intention. The microbiological analyses results indicate that both the tilapia MSM and the prepared nuggets exhibited suitable hygienic sanitary standard for human consumption. The physicochemical assessments indicated a nutrient-rich product. Regarding the sensory analysis, good nugget acceptance was observed. In conclusion, the use of tilapia MSM to produce nuggets is a good way to use carcasses that would otherwise be discarded, and cassava dough up to 21.5% may be used for nugget production.

【 授权许可】

Unknown