Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger

Bainy, Eduarda Molardi; Bertan, Larissa Canhadas; Corazza, Marcos L.; Lenzi, Marcelo Kaminski

doi:10.1007/s13197-014-1604-3

Cited by 45 publications

(58 citation statements)

References 17 publications

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“…A base batter was prepared using a traditional fish burger formulation (Bainy et al, 2015) with modifications, as follows: 90% tilapia MSM, 1% salt, 0.9% dried spices, 3% corn starch, 1.1% water, and 4% sunflower oil. Four formulations (F) of fish burgers were prepared from the base batter.…”

Section: Fish Burger Production and Experimental Designmentioning

confidence: 99%

Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger

Mattje

Tormen

Bombardelli³

et al. 2019

J Food Process Preserv

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The effects of the ginger extract obtained by supercritical CO2 extraction (SCE) and ginger essential oil (EO) on the quality changes of tilapia fish burger was investigated during refrigerated storage for 8 days. The formulations were compared with a control (without antioxidant) and one with sodium erythorbate (SE). The fish burger pH reduced from 6.7 to 6.5 after 6 days, for all formulations. Products became yellowish after 8 days. SCE and SE showed the lowest Thiobarbituric acid reactive substances (TBARS) values at 8 days and had the highest antioxidant activity. Flavor and overall impression of the ginger‐containing fish burgers presented the lowest scores, due to the strong ginger flavor. Based on the TBARS results, SE and SCE increased shelf life from 6 to 8 days, compared to control and EO. In conclusion, SCE was effective in controlling lipid oxidation in the fish burger and has the potential to replace synthetic antioxidants. Practical applications Antioxidants are used to extend the shelf life of foods as they can reduce lipid oxidation. Synthetic antioxidants are the most employed in the food industry; however, they present health concerns. Ginger extract obtained by supercritical CO2 and ginger essential oil were applied in tilapia fish burger and compared with sodium erythorbate. Supercritical CO2 extraction is clean technology, uses low temperatures and leaves no residues. Ginger supercritical extract showed high antioxidant activity and controlled the product lipid oxidation. It presents as an alternative to replace commercial antioxidants in meat and fish products.

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Section: Fish Burger Production and Experimental Designmentioning

confidence: 99%

Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger

Mattje

Tormen

Bombardelli³

et al. 2019

J Food Process Preserv

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“…A composição centesimal do fishburguer elaborado com subprodutos da filetagem de tilápia foi de 73,3 ± 0,2 % de umidade, 6,7 ± 0,5 % de lipídios, 13,7 ± 0,2 % de proteína, 1,9 ± 0,2 % de cinzas e 4,4 ± 0,2 % de carboidratos totais. Estes resultados foram similares aos obtidos por Bainy et al (2015a) que elaborou fishburguer de filé de tilápia moído. Já Marengoni et al (2009) caracterizou fishburguer à base de CMS de tilápia e obteve 75,1 % de umidade, 16,0 % de proteínas, 3,9 % lipídios e 2,4 % de cinzas.…”

Section: Caracterização Do Fishburguerunclassified

“…Em estudo anterior, Bainy et al (2015a) obtiveram %RC similar de 85,3 % para fishburguer de filé de tilápia grelhado. Oliveira, Cruz e Almeida (2012) apresentaram resultados de %RC entre 77,5 a 86,1 % para almondegas à base de polpa de tilápia com diferentes concentrações de proteína texturizada de soja (PTS), a qual auxiliou na redução da perda de peso na cocção, ou seja, proporcionando maior rendimento do produto.…”

Section: Parâmetros Avaliadosunclassified

“…Os valores do parâmetro luminosidade L* não apresentaram diferenças significativas durante o armazenamento congelado, com valores próximos a 57, enquanto Bainy et al (2015a) observaram 69,1 para fishburguer cru de filé de tilápia. Isto significa que os fishburgueres à base de subprodutos da filetagem possuem uma coloração mais escura comparada aos produzidos com filé de tilápia moído.…”

Section: Análises De Corunclassified

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Processamento de fishburguer utilizando subprodutos da filetagem de tilápia: Caracterização físico-química, análise do congelamento e avaliação da vida de prateleira

et al. 2018

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O presente estudo objetivou elaborar e caracterizar fishburguer elaborado com subprodutos da filetagem da tilápia (Oreochromis niloticus), bem como analisar o processo de congelamento e avaliar a vida de prateleira do produto. Assim, elaborou-se fishburguer utilizando carne mecanicamente separada de carcaça e das aparas do corte em "V. Realizaram-se análises de composição centesimal, rendimento na cocção (%RC), textura instrumental, das curvas de congelamento, e avaliação da vida de prateleira por um período de 15 semanas de armazenamento congelado. O fishburguer teve umidade (73,3 ± 0,2) %, proteínas (13,7 ± 0,2) % e baixo teor de lipídios (6,7 ± 0,5) %. O produto apresentou %RC de 80,9 ± 1,3 % e parâmetros de textura similar ao de fishburguer de filé de tilápia, exceto a maior dureza (~40 N) que se assemelhou a de hambúrguer suíno. O congelamento ocorreu de forma lenta e alcançou as temperaturas de -5 °C e -18 °C em 1,23 ± 0,03 h e 1,69 ± 0,04 h, respectivamente. Não ocorreram alterações físico-químicas e sensoriais no armazenamento congelado, exceto para redução da contagem de bactérias mesófilas e enterobactérias, assim como a mudança da cor instrumental do fishburguer cru que se tornou mais amarelado e menos vermelho a partir da sexta semana. O odor e sabor a peixe se mantiveram aceitáveis pelo painel sensorial no período avaliado. PALAVRAS-CHAVE:Oreochromis niloticus; carne mecanicamente separada; composição centesimal; curvas de congelamento; armazenamento congelado. ABSTRACTThe present study aimed to produce and conduct characterization of fish burger made from tilapia (Oreochromis niloticus) filleting by-products. Besides this, the freezing process and the shelf life of the product were evaluated. Fish burger was prepared using mechanically separated meat from carcass and "V"-cut trimmings. Analyses of proximate composition, cooking yield (%RC), instrumental textural analysis, freezing curves, and evaluation of product's shelf life during 15 weeks of frozen storage were conducted. The fish burger had moisture (73.3 ± 0.2) %, protein (13.7 ± 0.2) % and a low lipid (6.7 ± 0.5) % content. %RC was 80.9 ± 1.3 %. Texture parameters were similar to fish burger made from tilapia fillet, except by the higher hardness (~40 N) which was comparable to pork hamburger. The freezing occurred slowly and reached the temperatures of -5 °C and -18 °C in 1.23 ± 0.03 h and 1.69 ± 0.04 h, respectively. There were no physicochemical and sensory changes in frozen storage, except for a reduction in mesophilic bacteria and enterobacteria counts, and a modification in the instrumental color. The raw fish burger became more yellow and less red, after the sixth week. The odor and taste of fish remained acceptable by the sensory panel during the period evaluated.

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“…Further, there is a growing interest to find ways to innovative and nutritive foods. Thus, during the last years, many researches have been subjected to prepare and evaluation of textural and sensorial properties of fish burger and nuggets from deep flounder (Mahmoudzadeh, Motallebi, Hosseini, Khaksar, et al, ), tilapia (Bainy, Bertan, Corazza, & Lenzi, ), catla (Vanitha, Dhanapal, & Reddy, ), panguscat fish (Ejaz, Shikha, & Hossain, ), and grass crap (Haq, Dutta, Sultana, & Rahman, ). Moreover, utilization of surimi in food products is a way for production of value‐added aquatic foods (Y. Liu et al, ) and manufacturing of the processed fish or surimi‐based products with suitable quality properties and shelf life has been constantly increased during the last years (Coton, Denis, Cadot, & Coton, ).…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)

Moosavi‐Nasab

Asgari

Oliyaei

2019

Food Science & Nutrition

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The purpose of this study was formulation and evaluation of physicochemical properties of fish and surimi nuggets prepared from Queen fish (Scomberiodes commersonnianus) during 90 days of storage. Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps during surimi preparation. The titratable acidity, peroxide, and TBA values for fish nuggets were significantly higher than surimi nuggets during frozen storage (p < .05). Moreover, the textural properties of the products exhibited more firmness of surimi nuggets before cooking compared with fish nuggets (p < .05) and more firmness of fish nuggets after cooking compared with surimi one (p < .05). Furthermore, surimi nuggets were lighter and had lower total bacterial counts rather than fish nuggets during frozen storage (p < .05). SDS‐PAGE of the samples during storage exhibited more intensity of the bands related to α‐actinin, actin, and β‐tropomyosin in surimi nuggets compared with that for fish nuggets. Moreover, the sensory evaluation showed that acceptability of surimi nuggets was more than that for fish nuggets after frozen storage. These results showed that surimi nuggets had higher quality indicators rather than fish nuggets.

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Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger

Cited by 45 publications

References 17 publications

Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger

Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger

Processamento de fishburguer utilizando subprodutos da filetagem de tilápia: Caracterização físico-química, análise do congelamento e avaliação da vida de prateleira

Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)

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