Development of a freeze‐dried mixture of Nile tilapia (Oreochromis niloticus) croquette using a GA‐based multiobjective optimisation

Abstract

The GA-based approach was able to optimise the croquette formulation. The freeze-drying process contributed to the development of a value-added product with high quality and long shelf-life.

Mechanically separated fillet and meat nuggets of Nile tilapia treated with homeopathic product

“…similar to this experiment were obtained in lyophilized mixtures of fish croquettes at time zero with the same main ingredient as the MSM of the Nile tilapia (Fuchs et al, 2013) and in croquettes of the MSM of tilapia after being pre-fried, (Bordignon et al, 2010) for Salmonella sp., Coliforms at 45°C, B. cereus and S. coagulase. However, higher values were found in 4 types of prepared fishburger with the MSM of the Nile tilapia for E. coli and coliforms at 45°C (Marengoni et al, 2009) and lower values for viable mesophilic and psycotrophic aerobic bacteria (Bordignon et al, 2010).…”

Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

“…The higher content of these saturated fatty acids and the lower proportion of mono and polyunsaturated fatty acids may increase the incidence of coronary disease. In this study, the values of IA and IT (Table 4) were higher than were the ones reported by Souza et al (2015), Silva et al (2014b), andFuchs et al (2013a), who used flaxseed flour in the products.…”

“…The portion destined for the lyophilization method was separated in portions of approximately 150 g, before then being arranged in 17 cm in diameter trays and dried using the Liotop lyophilizer (L101 model). The conditions for the pre-freezing and lyophilization drying processes were performed according to those proposed by Fuchs et al (2013a). After the conventional and lyophilization drying processes, the samples were ground in a hammer mill to obtain a flour with a particle size of 14-16 mesh.…”

“…However, the high temperatures required in this method used to deteriorate some nutrients, mainly lipids. Lyophilization is an alternative drying process that have the advantage of maintaining material structure while removing moisture at low temperature, thus increasing food stability during storage (Jesus et al, 2013;Fuchs et al, 2013a).…”

Application of multi‐block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii)

“…In the acceptability test a hedonic scale of nine points (9 being ‘like extremely’ and 1 ‘dislike extremely’) was used . Fifty‐six tasters took part in these tests; this number was justified by the large number of formulations to be tested and was in accordance with other published works . The samples were served in plastic cups, coded with three random digits, containing a small piece of cake of approximately 2 g. The samples were presented to the tasters randomly, in a monadic fashion, along with an individual evaluation form.…”