Fish products developed from ground rainbow trout and tilapia fillet mixtures: Physico-chemical, microbiological and toxicological analyses

Abstract

Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emergence of new technologies. Among them, the development of products based on ground beef and fish mixtures are noteworthy. In this context, the purpose of this study was to develop products from different ground rainbow trout and tilapia fillet ratios, in the form of meatballs and nuggets, determining their proximate composition and physico-chemical, microbiological and toxicological characteristics. The average dry matter percentage of the developed products was 29.20±2.30%, while mineral content was 1.45±0.55%, lipid pulp content, 3.70±0.30% and crude pulp protein, 16.60±2.04%. Total psychotropic counts remained below 102 CFU/g, for standard counting on aerobic microorganism plates. Histamine and sulfur-based compounds were not detected in any of the prepared samples. The purpose of the work proposal was to develop foods and technologies that can serve as standards, allowing for simple handling products that apply ground meat mixtures from different fish species to maintain adequate nutritional indices after processing.

Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

“…Coliforms, enterococci, and staphylococci are common bacterial contaminants in fishery products, originating mainly in the handling stage. Thermotolerant coliforms, Salmonella spp., and coagulase-positive Staphylococcus present in the bullfrog raw material were all within Brazilian legislation standards from the handling stage to the storage period [8,10,20]. Adequate heat treatment contributes to significant microbial population reductions in final fish meat preparations [1].…”

“…These include the development of novel products such as pâtés, sausages, and preserves. It is, however, important to emphasize the need to maintain adequate sensory characteristics in order to ensure consumer acceptance and accessibility [10][11][12].…”

“…The Mechanically Deboned Meat (Mechanically Separated Meat-MSM) technique is an alternative offered by the fishing industry to the industrial sector for product diversification, resulting in easy-to-digest foodstuffs rich in proteins and minerals, mainly including calcium and phosphorus and vitamins A, D, and complex B [12]. The upholding of the fishery industry in the current consumer market is directly associated with its ability to respond to new consumer demands, and the development of new types of fishery meat products with less impact on modern consumer routines has become a new requirement for healthy, differentiated, balanced, and easy to prepare foodstuffs with high nutritional value [1,10,[13][14][15].…”

“…In this sense, bullfrog meat consumption has become significantly relevant and is now the focus of research aiming at the development of new products, reinforcing food chain production [11,16]. In this regard, novel technologies have emerged to target and favor fishery products as food sources, transforming rejected meat into nutritious products with high market acceptance, such as surimi, pâtés, dumplings, nuggets, and fish burgers [1,10,[13][14][15].…”