Growth of Nile tilapia Oreochromis niloticus fed diets with different levels of proteins of yeast

Medri, Vandir; Medri, Waldir; Filho, Mauro Caetano

doi:10.1590/s1516-89132009000300024

Cited by 7 publications

(6 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The process of cooking decreases redness and increases lightness and yellowness (Cofrades et al., 2011) by enhancing white coloration. Consumers regard white meat as one of the most important qualities of tilapia (Medri et al., 2009). Our results showed that the 50% KCl treatment (T1) intensifies this feature.…”

Section: Resultsmentioning

confidence: 99%

Partial sodium replacement in tilapia steak without loss of acceptability

Monteiro

Mársico

Canto

et al. 2014

Food sci. technol. int.

View full text Add to dashboard Cite

The aim of this study was to evaluate physical and sensory characteristics of low-sodium tilapia steaks restructured with microbial transglutaminase. Polyphosphate (0.4%), condiment mixes-onion powder and garlic powder (2.5%), water (10.0%), transglutaminase (1.0%), and different types of salts (1.5%) were mixed with non-commercial sized fillets. Substitution of NaCl by KCl or MgCl2 (at 50% each) affected quality attributes and decreased (P < 0.05) consumer acceptability. The tri-salt steaks (KCl, MgCl2, and NaCl at 1:1:2 ratio) improved some attributes and increased (P < 0.05) acceptability and purchase intention. We conclude that potassium and magnesium chlorides are possible replacers of salt (NaCl) in restructured tilapia steaks and potentially decrease the risk factor for heart failure associated with high sodium consumption.

show abstract

Section: Resultsmentioning

confidence: 99%

Partial sodium replacement in tilapia steak without loss of acceptability

Monteiro

Mársico

Canto

et al. 2014

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…Although differences in the measured color values of cooked restructured tilapia steaks were observed, our data demonstrate that the addition of MTG did not negatively affect the lightness of the MTG-treated product. Additionally, light color is one of the most important visual traits of tilapia product perceived by consumers (Medri et al 2009). Therefore, the results indicate the application potential of these MTG concentrations in restructured tilapia steaks.…”

Section: Cooked Restructured Tilapia Steaksmentioning

confidence: 99%

Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes

et al. 2014

View full text Add to dashboard Cite

The aim of this work was to evaluate the physicochemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (noncommercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used: CON (0 % MTG), T1 (0.1 % MTG), T2 (0.5 % MTG), and T3 (0.8 % MTG). In addition, bacterial content and pH shifts were also evaluated during 90 days of frozen storage. The different levels of MTG did not affect (P>0.05) either the proximate composition of the restructured tilapia steaks or the bacterial growth during the frozen storage. MTG improved (P < 0.05) cooking yield and instrumental hardness and chewiness as well as sensory (salty taste, succulence and tenderness) attributes; strongly contributing to greater overall acceptance. Therefore, restructured tilapia steaks manufactured with MTG are potentially valued-added products with good consumer acceptance and better purchase-intention than steaks formulated with 0 % MTG.

show abstract

“…Nile tilapia (Oreochromis niloticus) is a tropical climate fish of considerable rusticity for cultivation, with a delicate flavor, and a good quality of nutritional aspects with low fat content and free of Yshaped bones (Medri et al, 2009). For these characteristics this is one of the most cultivated species in the world.…”

Section: Introductionmentioning

confidence: 99%

Shelf life and sensory assessment of tilapia quenelle during frozen storage

Angelini

Galvão

Vieira

et al. 2013

Pesq. agropec. bras.

View full text Add to dashboard Cite

-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.

show abstract

Growth of Nile tilapia Oreochromis niloticus fed diets with different levels of proteins of yeast

Abstract: This experiment was based on observations of 72 juveniles of Nile tilapia (Oreochromis niloticus)

Cited by 7 publications

References 25 publications

Partial sodium replacement in tilapia steak without loss of acceptability

Partial sodium replacement in tilapia steak without loss of acceptability

Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes

Shelf life and sensory assessment of tilapia quenelle during frozen storage

Contact Info

Product

Resources

About