Fish carcass flours from different species and their incorporation in tapioca cookies

Souza, Maria Luiza Rodrigues de; Gasparino, Eliane; Goes, Elenice Souza dos Reis; Coradini, M.; Vieira, Vivian Izabel; Oliveira, Gislaine Gonçalves; Matiucci, Marcos Antônio; Castro, Ana Carolina Valente Junqueira de; Siemer, Simone; Fernandes, Vitória Regina Takeuchi; Feihrmann, Andresa Carla

doi:10.1016/j.fufo.2022.100132

Cited by 12 publications

(15 citation statements)

References 33 publications

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“…These authors reported that head and (carcass-backbone) flours had higher values of chroma a � , tending to red, and these were very similar to those obtained in this study (Table 4), with chromium b � , showes lower values. The head flour had the lowest chroma b � value (4.13) then the carcass flour 5.29 and MSM the highest value 9.51, but all the chroma b � values obtained by Souza et al [42] were lower than those obtained for flours in this experiment.…”

Section: Plos Onecontrasting

confidence: 65%

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Quality of Oreochromis niloticus and Cynoscion virescens fillets and their by-products in flours make for inclusion in instant food products

et al. 2023

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The production of fish flour is an alternative for better use of the raw material, although it is rarely used in instant food. Thus, the aimed of this study was to evaluate Oreochromis niloticus (Nile tilapia) and Cynoscion virescens (croaker) fillets and the elaboration of flour with filleting by-products for inclusion in food products. Carcasses and heads of the two fish species were cooked, pressed, ground, subjected to drying and re-grinding to obtain standardized flours. These carcass flours were seasoned (sweet and salted). This study was organized into two experimental tests: Test 1: Yield, physicochemical and microbiological analyzes of fillets and flours made from carcass and head of Nile tilapia and croaker; Test 2: Seasoned flours made from Nile tilapia carcasses. There was a difference in fillets yield, where the croaker demonstrated 46.56% and the Nile tilapia 32.60%. Nile tilapia fillets had higher protein content (17.08%) and lower lipid content (0.89%) compared to croaker fillets (14.21 and 4.45%). Nile tilapia backbone flour had the highest protein content (55.41%) and the croaker the highest ash (45.55%) and the lowest Nile tilapia (28.38%). The head flours had lower protein contents (39.86%). Flours produced with croaker backbone had higher levels of calcium and phosphorus (9.34 and 9.27%). However, Nile tilapia backbone flour showed higher contents of essential amino acids. These flours demonstrated a fine granulometry (0.23 to 0.56 mm). Seasoned flours demonstrated interaction between fish species and flavors for moisture, ash, carbohydrates, calcium and phosphorus. The highest protein content (29.70%) was for Nile tilapia flour sweet flours (31.28%) had higher protein content, while salted lipids (8.06%). Nile tilapia has a lower fillet yield, although with a high protein content and low lipid content. Comparing the flours made from filleting by-products, the backbone flour has better nutritional quality, with Nile tilapia being superior to that of croaker, especially in terms of protein and amino acids.

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Section: Plos Onecontrasting

confidence: 65%

“…Souza et al [42] observed that flours obtained from Nile tilapia MSM expressed lower luminosity 55.32 than head flour 62.49, with the backbone flour 77.19 being the flour with greater luminosity. The authors state that the high lipid content 13.15% of this flour influenced the reduction of luminosity, leaving the darker compared to head.…”

Section: Plos Onementioning

confidence: 99%

Quality of Oreochromis niloticus and Cynoscion virescens fillets and their by-products in flours make for inclusion in instant food products

et al. 2023

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“…The increase of ash content in the product may indicate that the character of the high level of minerals of the ingredients [64] In [65] showed that adding fish bones to cookies increased their ash content. While high ash level in fish carcass flour is caused by high bone content [26]. The ash content in fish balls should be less than 2.5%, per SNI (Indonesian National Standard) 7266; 2017, regarding the quality criteria for fish balls.…”

Section: Nutrional Content Of Whole Tilapia Meatballs With Carrageena...mentioning

confidence: 99%

“…In the culinary field, tilapia waste materials have been widely employed as flour product alternatives, including fish head flour and fish carcass flour, used as premixes in creating pasta or instant soup [13]. Other studies investigated the physiochemical properties of noodle and cake products supplemented with tilapia fish bone meal [24]; [25]; [26]. To maximize the benefits of calcium and phosphorus in tilapia, processing fish balls from all parts, including heads, bones, scales, and tails, has also recently been done at our workshop [27] as the preliminary study of whole tilapia fish balls.…”

Section: Introductionmentioning

confidence: 99%

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Faridah,

Utami,

Rosel

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Indonesian love beef meatballs. However, beef meatballs have a high saturated fat content and are expensive. Tilapia fish can replace meatballs’ primary protein source. However, tilapia has a low fillet yield of 20-30%, producing 65-89% waste. The use of whole tilapia in the production of fish balls can increase the benefits of calcium- and phosphorus-rich fish by-products. Osteoporosis-prone individuals need calcium and phosphorus-rich foods. Notwithstanding, our preliminary research showed whole tilapia fish balls have a low texture; thus, adding a gelling agent (carrageenan) is necessary. Carrageenan has not been examined in whole tilapia fish balls. This study aimed to analyse whole tilapia fish balls’ sensory and nutritional qualities with 1%, 2%, 3%, 4%, and 5% carrageenan. The study used Complete Randomized Designs (CRD) with three repetitions. ANOVA and Duncan’s test were used to analyse sensory data. The results showed that more carrageenan improved the texture of the whole fish balls. Therefore, it is recommended to use 5% carrageenan to make whole tilapia fish balls chewy and dense. The ash, fat, protein, calcium, and phosphorus content of whole tilapia fish balls were higher than that of tilapia fillet fish balls, but the water content and carbohydrates were lower. Adding 5% carrageenan enhanced the water content, ash, protein, calcium, and phosphorus, reducing the carbohydrate for both whole and fillet tilapia balls. Whole tilapia fish balls had ± 9 times more calcium than fillet balls (417.23 mg/100 gr) and ± 32 times more phosphorus (231.22 mg/100 gr). The calcium and phosphorus content of whole tilapia fish balls is roughly equal to the daily recommended value of 2:1. This study suggests that by eating 250-350 grams daily, people prone to osteoporosis can meet their calcium and phosphorus levels needs.

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“…Many studies have focused on increasing the nutritional value of cookies in terms of protein content (Sahin, 2020;Schmelter et al, 2021). Over the past few decades, cookies have been prepared to incorporate different ingredients including, coffee silverskin (Gocmen et al, 2019), sesame seed flour (Akusu et al, 2020); fish carcass flour (Rodrigues de Souza et al, 2022), chestnut shell extract (Pinto et al, 2023), encapsulated mangosteen peel extract (Indiarto et al, 2023), soya protein hydrolysate (Kneževic-Jugovic et al, 2023) and mushroom (Ogidi et al, 2023). A study conducted by Mohibbullah et al (2023) incorporated seaweed Ulva intestinalis at different concentrations into cookie formulation replacing wheat flour.…”

Section: Introductionmentioning

confidence: 99%

Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies

Sivaraman,

Deshmukhe,

Xavier

et al. 2023

Int J of Food Sci Tech

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Summary Wheat flour is deficient in many nutrients and is the main ingredient of cookies. In the present study, Tilapia fish protein concentrate (FPC) (5%) and seaweed (Portieria hornemanii) (2.5%, 5%, 7.5% and 10%) were incorporated into cookie formulation. The treatments were respectively T3, T4, T5 and T6. Cookies prepared without FPC and seaweed (T1) and 5% FPC (T2) alone acted as a control. Proximate composition, total dietary fibre, mineral content, physical properties (baking loss, fracturability, colour and textural properties) and sensory characteristics were analysed. Improvement in the protein (4.98–8.19%) (P < 0.05), carbohydrate (63.74%), Total dietary fibre (3.35%), energy (546–574 Kcal/100 g cookies), spread factor (1.82–1.89) and mineral content was observed in cookies containing seaweed and FPC compared to control. High overall acceptability was obtained by T3 compared to the control. The present study showed cookies that are nutritionally improved as well as have good sensory acceptability can be developed by incorporating seaweed and FPC. In the future, the incorporation of specific purified compounds from seaweeds into cookies can be done.

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Fish carcass flours from different species and their incorporation in tapioca cookies

Cited by 12 publications

References 33 publications

Quality of Oreochromis niloticus and Cynoscion virescens fillets and their by-products in flours make for inclusion in instant food products

Quality of Oreochromis niloticus and Cynoscion virescens fillets and their by-products in flours make for inclusion in instant food products

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies

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