Elaboração de croquete de tilápia do Nilo (Oreochromis niloticus) a partir de CMS e aparas do corte em ‘V’ do filé e sua avaliação físico–química, microbiológica e sensorial

Bordignon, Adriana Cristina; Souza, Bruno Estevão de; Bohnenberger, Leandro; Hilbig, Cleonice Cristina; Boscolo, Wilson Rogério; Feiden, Aldi

doi:10.4025/actascianimsci.v32i1.6909

Cited by 31 publications

(29 citation statements)

References 2 publications

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“…The nuggets were developed following these requirements. Results similar to this research in lipids were obtained in croquettes of Nile tilapia MSM (Bordignon et al, 2010).…”

Section: )supporting

confidence: 76%

“…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). The pre-frying process (180°C/1') helped in obtaining breaded nuggets with low microbial counts, agreeing with the results obtained in croquettes of MSM of Nile tilapia (Bordignon et al, 2010).…”

supporting

confidence: 77%

“…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). The pre-frying process (180°C/1') helped in obtaining breaded nuggets with low microbial counts, agreeing with the results obtained in croquettes of MSM of Nile tilapia (Bordignon et al, 2010).…”

mentioning

confidence: 76%

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

Lima¹,

Fuzinatto²,

Andretto³

et al. 2015

• Afr. J. Pharm. Pharmacol.

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The homeopathic product Homeopatila 100 ® in the diet of Nile tilapia reduces stress during production and improves the well-being of fish. The objective of this study was to develop nuggets of tilapia fed with Homeopatila 100 ® and to assess their quality. Physical, chemical, microbiological and sensory analyses were performed on three formulations with 25, 50 and 75% mechanically separated meat (MSM) for each of the treatments. The nuggets with 75% MSM revealed a higher pH (5.89 ± 0.02), the tissue was softer (1.29 N ± 0.04), and they had a higher lipid value (15.96% ± 0.05). With 50 and 75%, the color (L * ) was darker (60.76% ± 0.91 and 60.03% ± 0.78), and there were lower protein amounts (15.54% ± 0.31 and 13.55% ± 0.35). Nuggets had an acceptable value of lipid oxidation (0.672 ± 0.007 mg MDA/kg). The microbiological analyses demonstrated that the product met the requirements of legislation. Nuggets with 25 and 50% MSM were deemed acceptable. There was no difference (p > 0.05) between the control treatment group and the Homeopatila 100 ® group for the analysis undertaken. The results indicated that the use of Homeopatila 100 ® in the diet of the Nile tilapia did not change the physical, chemical, microbiological and sensorial quality characteristics of the nuggets, ensuring consumer acceptability.

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“…The nuggets were developed following these requirements. Results similar to this research in lipids were obtained in croquettes of Nile tilapia MSM (Bordignon et al, 2010).…”

Section: )supporting

confidence: 76%

supporting

confidence: 77%

mentioning

confidence: 76%

See 1 more Smart Citation

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

Lima¹,

Fuzinatto²,

Andretto³

et al. 2015

• Afr. J. Pharm. Pharmacol.

View full text Add to dashboard Cite

show abstract

“…The literature reported studies using MSM in the production of new products like sausages (Moreira et al, 2008;Oliveira Filho et al, 2010Marques et al, 2012), mortadella (Moreira et al, 2008), nuggets (Kirschnik & MacedoViegas, 2009), pâté (Minozzo et al, 2008), croquette (Bordignon et al, 2010), and fish burguer (BiscalchinGryschek et al, 2003).…”

Section: Methodsmentioning

confidence: 99%

Shelf life and sensory assessment of tilapia quenelle during frozen storage

Angelini

Galvão

Vieira

et al. 2013

Pesq. agropec. bras.

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-The objective of this work was to evaluate the shelf life and sensory attributes of tilapia quenelle. Treatments consisted of two types of packages -polyethylene zipper (retort pouch) (QA) and polyethylene waxed paper box (QB) -stored at -18°C for 120 days. Tilapia quenelle was stable for all parameters established by Brazilian legislation. Average values of the evaluated attributes in different packages, during storage, showed no significant difference, except for the "refrigeration" flavor. However, during the storage period, there were significant differences for sensory attributes, as "moist appearance", fish and product aroma, and off flavors of "mud" and "refrigeration". Preserving product quality as for its sensory attributes, during storage, shows that tilapia quenelle is a convenience product and contributes to the increase of fish consumption.Index terms: convenience products, fast food, fish, mechanically separated meat, minced fish. Vida útil e avaliação sensorial de quenelle de tilápia durante o armazenamento em freezerResumo -O objetivo deste trabalho foi avaliar a vida útil e os atributos sensoriais da quenelle de tilápia. Os tratamentos consistiram de dois tipos de embalagens -polietileno com zíper pouch (QA) e polietileno com caixa de papel cartão encerado (QB) -armazenadas a -18°C por 120 dias. A quenelle de tilápia apresentou-se estável quanto aos parâmetros estabelecidos pela legislação brasileira. As médias dos atributos avaliados nas diferentes embalagens, durante o armazenamento, não apresentaram diferenças significativas, exceto quanto ao sabor de "geladeira". No entanto, durante o período de armazenamento, houve diferença significativa quanto aos atributos sensoriais, como "aparência úmida", "aroma de peixe" e "aroma do produto", e sabores não naturais de "barro" e "geladeira". A manutenção da qualidade do produto quanto aos atributos sensoriais, durante o armazenamento, mostra que a quenelle de tilápia é um produto de conveniência e contribui para o aumento do consumo de pescado.Termos para indexação: produtos de conveniência, fast food, pescado, carne mecanicamente separada, polpa de pescado.

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“…"Fishburguer", "nuggets", bolinhos, empanados, entre outros, são exemplos de produtos que atendem a esta necessidade, além do mais se apresentam como alternativas práticas para o consumo de pescado (BONACINA; QUEIROZ, 2007). Segundo Boscolo e Feiden (2007) e Bordignon et al (2010), nestes alimentos é utilizada a carne mecanicamente separada (CMS) que pode ser obtida pelo processo de separação da carne da carcaça após o processo de filetagem ou das aparas (corte em "V" provenientes da filetagem da tilápia), aumentando de maneira significativa o aproveitamento da tilápia, além de agregar valor ao produto final.…”

Section: Introductionunclassified

Elaboração de hambúrguer empanado de tilápia aplicando diferentes sistemas de coberturas comerciais

et al. 2017

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Este estudo teve como objetivo determinar os melhores sistemas de cobertura comerciais para hambúrguer empanado, utilizando subprodutos da filetagem da tilápia, como a carne mecanicamente separada (CMS) da carcaça e CMS das aparas do corte em 'V' do filé de tilápia. No estudo foram avaliados o rendimento de cobertura, pick-up na pré-fritura, rendimento na cocção e análise sensorial com painel treinado. As coberturas 1 e 6 tiveram os maiores valores de rendimento de cobertura, entre 31,90 % e 35,34 %. Devido as coberturas 2 e 3 não passarem pela etapa de predust, o rendimento de cobertura foi menor quando comparada aos outros sistemas. A cobertura 2 que possui granulometria fina teve resultado negativo para o pick-up na pré-fritura devido ao desprendimento parcial da camada externa. As coberturas 3 e 4 com granulometria média apresentaram valores inferiores de pick-up na pré-fritura comparado com as 1 e 5 que utilizaram breading com granulometria grossa. Os sistemas de cobertura 1 e 5 tiveram o melhor rendimento na cocção, entre 88,65 % e 89,16 %, pois apresentavam as três etapas de empanamento e a maior granulometria do breading. A análise sensorial mostrou que os seis sistemas de coberturas tiveram boa aceitação pelo painel treinado, exceto para o atributo textura da cobertura 6 (forneável). Em conclusão, a maior granulometria do breading contribuiu para o rendimento de cobertura, pick-up na pré-fritura e rendimento na cocção. Além disso, a etapa de predust também aumentou o rendimento de cobertura.Palavras-chave: rendimento de cobertura; pick-up na pré-fritura; rendimento na cocção; painel sensorial treinado.

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Elaboração de croquete de tilápia do Nilo (Oreochromis niloticus) a partir de CMS e aparas do corte em ‘V’ do filé e sua avaliação físico–química, microbiológica e sensorial

Cited by 31 publications

References 2 publications

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

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

Shelf life and sensory assessment of tilapia quenelle during frozen storage

Elaboração de hambúrguer empanado de tilápia aplicando diferentes sistemas de coberturas comerciais

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