Preparation of lasagnas with dried mix of tuna and tilapia

Kimura, Kátia Setsuko; Souza, Maria Luiza Rodrigues de; Gasparino, Eliane; Mikcha, Jane Martha Graton; Chambo, Ana Paula Sartório; Verdi, Rafaela; Coradini, M.; Marques, Diego Rodrigues; Feihrmann, Andresa Carla; Goes, Elenice Souza dos Reis

doi:10.1590/1678-457x.24816

Cited by 12 publications

(12 citation statements)

References 18 publications

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“…Furthermore, there were no remarkable changes in texture and appearance attributes due to the low percentage of fish concentrate added (3%). Regarding the above, earlier research that used tuna and tilapia mill meat to making laminated pasta (lasagnas) demonstrated there were no significant differences in these aspects either [41]. According to Figures 3 and 4, sea bass had an intermediate profile between control pasta and tuna pasta.…”

Section: Sensory Analysismentioning

confidence: 79%

Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

Ainsa

Honrado

Marquina

et al. 2021

Foods

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The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile.

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Section: Sensory Analysismentioning

confidence: 79%

Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

Ainsa

Honrado

Marquina

et al. 2021

Foods

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show abstract

“…The lower caloric value is a consequence of the reduction of carbohydrates and lipids and the increase in the protein content, which resulted in better nutritional value of the pizzas dough with inclusion of dehydrated mix of tilapia and salmon. The decrease in the caloric value of the food through the inclusion of fish mix was also observed for other food products, such as lasagna (Kimura et al, 2017), pasta (Goes et al, 2016), extruded snacks (Justen et al, 2017) and onion sticks (Coradini et al, 2015).…”

Section: Characterization Of the Pizza Dough Samples With Inclusion Of Dehydrated Tilapia And Salmon MIXmentioning

confidence: 60%

“…Considering these facts the incorporation of fish nutrients into ready-to-eat products can be effective to increase the protein content, fatty acid profile and mineral composition of these foods (Campelo et al, 2017;Kimura et al, 2017). The health benefits of fish consumption are mainly due to the high quality protein content, vitamins and other essential nutrients (Domingo, 2014).…”

Section: Introductionmentioning

confidence: 99%

Inclusion of dehydrated mix of tilapia and salmon in pizzas

et al. 2020

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“…All analyzes of attributes presented means above acceptability of 5, which refers to the indifferent concept according to Dutcosky (2015). Angelini et al (2013); Fogaça et al (2015); Vieira et al (2015); Kimura et al (2017) worked with restructured products using tilapia MSM and also obtained good product acceptance.…”

Section: Sensory Analysismentioning

confidence: 99%

Effect of the Addition of Pregelatinized Starch and Dextrin in the Formulation of Tilapia Mechanically Separated Meat Patties

et al. 2019

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Pre-gelatinized starch and dextrin help in the gelatinization of patties without adding heat to improve texture. Aiming to evaluate the effect of the addition of pre-gelatinized starch and dextrin in the preparation of mechanically separated meat patties obtained from Nile tilapia filetage residues. An experimental planning of the rotational central Composite Design (DCCR) 2 2 with 4 axial points with 9 formulations and 4 replications at the central point was applied, totaling 12 assays. A base formulation is developed to be applied in the design with different levels (0, 0.5, 1, 2, 3%) According to the planning (DCCR), pre-gelatinized starch and dextrin. A regression model was developed for the variable Shear Force response (texture). Analyses of chemical composition, Aw, ph, texture and scanning microscopy and sensory analyses were performed. For the development of the patties the best result was for 1.5% of pre-gelatinized starch and 1.0% dextrin. Thus, the use of mechanically separated meat with the addition of pre-gelatinized starch and dextrin to produce restructured products is of great importance for the fish industry, as it improves the texture of the breaded presented a Greater acceptance by consumers.

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Preparation of lasagnas with dried mix of tuna and tilapia

Cited by 12 publications

References 18 publications

Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

Inclusion of dehydrated mix of tilapia and salmon in pizzas

Effect of the Addition of Pregelatinized Starch and Dextrin in the Formulation of Tilapia Mechanically Separated Meat Patties

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