In this study, the influence of different treatments was evaluated: nonwashing, washing in chlorinated water and washing/soaking in chlorinated water and sodium chloride on the quality of Nile tilapia (Oreochromis niloticus) fillets during storage at 1.0 ± 0.5°C through daily analysis of pH, moisture, and lipids content. Microbiological analysis and growth modeling for mesophilic and psychrotrophic bacteria and Staphylococcus sp. were also carried out. Finally, we confirmed the microbiological safety through sensory analyses. The main results suggest that fillets washed or soaked in chlorinated water and sodium chloride present clear and narrower blood line coloration; that is, they are less oxidized than those that received other treatments and are microbiologically safe for use within 12 days of storage. It was concluded that the treatments in chlorinated and salinized water favored the quality maintenance of fillets.
The limited consumption of yacare (Caiman yacare) is due to cultural and economic factors, beyond a limited availability of products based on this meat. Here cooked sausages were developed from yacare meat shavings and fat substitutes (inulin and soy protein), and characterize d. Moisture ranged from 63.90% (T1) to 59.89% (T3), a decrease with the increase in the inulin content (T1 had the lowest, T3 the highest inulin content). The protein content decreased from 27.67 (T1) to 25.32% (T3). The highest lipid content was 5.36% (T2) and the lowest 1.69% (T3). The ash content ranged from 4.50 to 4.62%. The highest luminosity value was obtained for T2 (59.69) and the lowest for T3 (57.24). The highest average shear force (18.01 N) was obtained for T3. Good sensory characteristics were obtained for all treatments, with acceptability indexes varying from 68.67 to 87.11%. However, the highest purchase intention was declared by 72% of panelists who certainly or probably would purchase T1.
In order to develop a healthy low-fat frankfurter-type sausage, different formulations were developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat (MSTM) surimi (T2 and T3), all without pig lard addition. Due to technological problems observed for T1 sausage during cooking, it was not further investigated. The functionality of the other two formulations was evaluated based on proximate composition, pH, water activity, and texture. Finally, microbiological and sensory analyses based on acceptance tests were performed. Listeria monocytogenes and Salmonella spp. were found to be absent. T2 showed higher frequencies for the attributes color (90.0%) and overall acceptability (86.7%), while T3 showed higher frequencies for taste (86.7%) and texture (96.7%). The surimi concentration was reflected in the physical properties of the sausages. It was found that the addition of MSTM surimi to sausage favored greater cutting strength (3.9 N for T2 and 4.9 N for T3). Beyond the surimi utilization, the total replacement of pig lard by cassava starch and soybean protein had also contributed with the texture properties.
O objetivo do presente trabalho foi desenvolver e caracterizar diferentes formulações de hambúrguer vegano de grão de bico com adição de ora-pro-nóbis e verificar a aceitação dos produtos. Neste trabalho, foram desenvolvidas quatro formulações com diferentes proporções de grão de bico (Cicer arietinum L.) e ora-pro-nóbis (Pereskia aculeata Mill): Formulação 1 (100% grão de bico), Formulação 2 (95% grão de bico e 5% ora-pro-nóbis), Formulação 3 (90% grão de bico e 10% ora-pro-nóbis) e Formulação 4 (85% grão de bico e 15% ora-pro-nóbis). Foram realizadas as análises de composição proximal: umidade, proteínas, fibras, lipídeos, cinzas e carboidratos, valor energético, além das análises de atividade de água, acidez total titulável, pH e parâmetros de cor dos hambúrgueres crus e da folha de ora-pro-nóbis. Bem como análise sensorial, por meio do teste de aceitação e intenção de compra dos hambúrgueres. A adição de folhas de ora-pro-nóbis nas formulações acarretou no aumento do teor de umidade e Aw, não alterando a acidez e pH dos hamburgueres. Em relação a análise de cor, maiores porcentagens de ora-pro-nóbis nas formulações, reduziram a luminosidade dos hamburgueres (diminuição do L*), e as tonalidades vermelho (diminuição de a*) e amarelo (diminuição de b*). Em relação a analise sensorial verifica-se que as formulações com maiores notas para os atributos foram F1 e F3. Considerando os resultados, o hambúrguer com adição de 10% de folhas de ora-pro-nóbis foi o mais aceito, sugerindo maior potencial para a comercialização.
Aproveitamento de resíduo de abatedouro de pescado para o desenvolvimento de patê pastoso Use of fishing slaughterhouse waste for the development of pasty paté
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