Potentiality of Using Mechanically Separated Meats of Nile Tilapia in Fishburgers: Chemical, Physical and Sensory Characterization

Abstract

Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied according to the raw material used, as well the color parameters. Fishburgers with MSM from filleting by-product had lower hardness and springiness, and fishburger with MSM from unwashed filleting by-product had higher yield and lower reduction in thickness. The fishburgers containing MSM from filleting by-product had better sensory acceptance, due to higher color intensities (sensory), fish odor, tenderness, succulence, cohesiveness and fish flavor. The fishburger with MSM from washed carcass was the least acceptable, because of surface uniformity. This study shows the potentiality of using MSM from tilapia filleting by-product for burgers, while the formulation of fishburgers with smaller amounts of MSM from washed carcass or with added condiments can result in improved sensory acceptance and potentiality of use.

Formulation of fishburgers with the addition of different protein sources and taro flour

“…Similar moisture values were found by TONET et al (2019), in Nile tilapia hamburgers with manioc flour and MELO et al (2014) for Tilapia CMS hamburger, with variation in relation to proteins, ashes and lipids. COSTA et al (2019), in the production of fishburgers published similar results with this research for lipids and high protein content.…”

“…The shear force values ranged from 1.40 N to 3.09 N for formulation 5 and 8 respectively. Similar values (4.0 N) were found in tilapia fishburger (BAINY et al, 2015) and (1.8 N to 2.9 N) in fishburgers made with washed mechanically separated meat (MSM) from Nile tilapia (COSTA et al, 2019). The formulations that represent the central planning point (F9, F10, F11) presented the firmness values closest to the control (2.29 N).…”

“…The differences in color and shear force found in instrumental analyzes were not noticeable by the tasters. The means of sensorial acceptability in all attributes were between "like moderately" and "like very much" on the hedonic scale, values higher than those prepared with Nile tilapia CMS (COSTA et al, 2019) and similar to Table 3 -Proximal composition of tilapia fillet hamburgers formulations.…”

Physicochemical and sensory evaluation of mortadella based on Nile tilapia filleting residues

“…Products like sausages (oLIVEIRA FILho et al, 2010a), meatballs (oLIVEIRA et al, 2012b), fish burgers (COSTA et al, 2019) and smoked sausage 'mortadella type' (MÉLo, 2011) can be elaborated from fish residues. These products have increased nutritional value, in addition to good sensory acceptance, while their production can provide a greater aggregation of value to this productive chain.…”

Aplicação de transglutaminase microbiana em >i<fishburger>/i< de lambari (>i<Astyanax lacustris>/i<)

“…2018); 8,0 a 11% em fishburger grelhado a base de CMS de tilápia (Costa et al, 2019) e 4,03% a 9,33% em fishburger de tilápia do Nilo com incorporação de soro de leite, colágeno de pés de frango e farinha de taro (MACIEL et al, 2021).…”