Fish sausages prepared with inclusion of Nile tilapia minced: Correlation between nutritional, chemical, and physical properties

Abstract

The aim of the study was to develop fish sausages and to identify the nutritional and technological effects of the increasing inclusion of minced fish (MF) derived from wastes of Nile tilapia processing. The sausages showed an increasing decrease in moisture and protein content, with consequent increase in fat, ash, and mineral content with inclusion from zero to 100% MF. The formulations had a good fatty acid profile and stood out because they did not have trans fat. The product showed higher red color intensity and higher red color intensity and adhesiveness indice, and lower hardness and chewiness indices as the inclusion of MF increased. Through Pearson's correlation coefficients, all the studied variables showed positive or negative correlation, confirming the influence of the MF addition on the developed sausages and evidencing the interaction importance of the components in the final product quality. The sausage developed with 50% MF was considered the ideal formulation. Practical applications In a scenario of constant competitiveness in the food sector, the development of new products focusing on the use of agroindustrial waste is closely related to current consumer trends. Fish is an excellent source of animal protein with a wide range of essential nutrients; therefore, there is a growing interest in the manufacture of innovative fish products that ensure mainly the use of minced fish, making possible the sustainable management of fish agribusiness. This study complies with the commitment of environmental protection due to the reduction, to practically zero, of the fish processing wastes.

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

“…Moisture content, fat content, L *, a *, b *, TBARS and total protein carbonyl values of the raw tilapia fillets were determined to be 79.88%, 1.06%, 63.05, 0.24, 6.12, 0.65 mg MDA/kg, and 3.20 nmol/mg, respectively. Similar results about tilapia were obtained by other authors (Ali, Mansour, El‐Bedawey, & Osheba, 2017; Lago et al, 2018).…”

Shelf life determination of frozen fish sausage produced with fillet and minced fish derived from the Nile tilapia processing

“…For the sausage preparation, each formulation was made with 80% fish (Minced fish, 40%; Fillet, 40%) and 20% other ingredients and additives, as follows: 3.0% textured soy protein (More Vita, Yoki Alimentos SA, São Bernardo do Campo, Brazil); 2.0% cassava starch (Amafil, Cianorte, Brazil); 1.5% iodized refined salt (Cisne, Cabo Frio, Brazil); 0.25% standard curing salt (refined salt, sodium nitrite, and sodium nitrate) and 1.0% sausage spice mixture (Kerry Group, Três Corações, MG, Brazil); 0.5% antioxidant (sodium isoascorbate) and 0.25% stabilizer (polyphosphates) (Adicel, Belo Horizonte, Brazil); 4.5% hydrogenated vegetable fat (Primor, Bunge, Jaguare, Brazil); and 7.0% ice (made with potable water). The choice of this minced fish sausage formulation was determined from previous studies performed by Lago et al () and Lago et al (), based on the sensorial, nutritional, chemical, and physical properties. The sausage production was performed through the following steps (Figure ).…”

“…Therefore, despite the emulsion meat products such as sausages represent an important segment of industrialized meats; there is a critical need to improve the nutritional quality of this type of product. As the primary role is played by the protein type and fat quality (Santhi, Kalaikannan, & Sureshkumar, ), the production of fish sausages presents great potential for the food industry (Lago et al, ), because the fish represent a valuable source of nutrients and micronutrients (FAO, ).…”

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

“…Adhesiveness is a negative force; however, its absolute value was used for better understanding. The low values of adhesiveness indicate a smooth and firm surface 55,56 . The control sausages exhibited a lower absolute negative value, which is related to the protein instability and the reduction of the moisture content, with a consequent increase in the fat content 57 .…”