Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage

Abstract

Mince obtained from tilapia (Oreochromis niloticus) (backbone) was evaluated; the effect of washing and the addition of a commercial cryoprotectant on the quality of the mince obtained were also assessed. Physicochemical, microbiological and sensorial analyses were carried out at 0, 15, 30, 45, 60, 90, 120 and 180 days of frozen storage (-20 º C). During washing treatment 91% of lipids was removed from the mince (p<0.05). The proximal composition was stable during the storage time (p>0.05). Parameters such as L* and "θ" increased while a*, b*, chroma and TBARS decreased due to the washing treatment (p<0.05). The cryoprotectant effect resulted in a decrease of L*, "θ" (Hue) and TBARS (p<0.05). The addition of the cryoprotectant caused a significant decrease of L*, "θ" and TBARS. During the storage period, the proximate composition was stable and the microbial load remained below the official limits. The panelists detected changes on the odor, color and texture in the mince evaluated. Results suggest that the washing treatment improved the stability of the mince compared to the addition of cryoprotectant.

Properties of hydroxyapatite from tilapia (Oreochromis niloticus) bones: An approach towards its potential use as a dye adsorbent

“…The HAp yield was 51.6 ± 0.7%, consistent with previous reports (Nam et al, 2019). Besides, the cleaning treatment used in this study offers the advantage of obtaining mince through the skeletons deboning and use the mince to develop value-added products (Lizárraga-Mata et al, 2016).…”

How value addition by utilization of tilapia processing by‐products can improve human nutrition and livelihood

“…From the microbiological perspective, the frozen mince was determined to be safe and had a stable physicochemical and sensorial quality for 6 months of storage. 79 Tilapia mince can be converted into surimi 32,[41][42][43][44][45] or surimi powder. 46 The proximate composition and quality indices of surimi powder made from minced tilapia suggest that it can be prepared easily, has low distribution cost, requires minimum storage space, is useful in dry mixtures to produce homogenous blends and is easy to standardize protein content.…”

“…Mechanically separated flesh or the minced fish obtained from tilapia backbones offered good quality and organoleptic characteristics and therefore, have great potential to develop value‐added products. From the microbiological perspective, the frozen mince was determined to be safe and had a stable physicochemical and sensorial quality for 6 months of storage 79 …”