Shelf life and sensory assessment of tilapia quenelle during frozen storage

Abstract

-The objective of this work was to evaluate the shelf life and sensory attributes of tilapia quenelle. Treatments consisted of two types of packages -polyethylene zipper (retort pouch) (QA) and polyethylene waxed paper box (QB) -stored at -18°C for 120 days. Tilapia quenelle was stable for all parameters established by Brazilian legislation. Average values of the evaluated attributes in different packages, during storage, showed no significant difference, except for the "refrigeration" flavor. However, during the storage period, there were significant differences for sensory attributes, as "moist appearance", fish and product aroma, and off flavors of "mud" and "refrigeration". Preserving product quality as for its sensory attributes, during storage, shows that tilapia quenelle is a convenience product and contributes to the increase of fish consumption.Index terms: convenience products, fast food, fish, mechanically separated meat, minced fish. Vida útil e avaliação sensorial de quenelle de tilápia durante o armazenamento em freezerResumo -O objetivo deste trabalho foi avaliar a vida útil e os atributos sensoriais da quenelle de tilápia. Os tratamentos consistiram de dois tipos de embalagens -polietileno com zíper pouch (QA) e polietileno com caixa de papel cartão encerado (QB) -armazenadas a -18°C por 120 dias. A quenelle de tilápia apresentou-se estável quanto aos parâmetros estabelecidos pela legislação brasileira. As médias dos atributos avaliados nas diferentes embalagens, durante o armazenamento, não apresentaram diferenças significativas, exceto quanto ao sabor de "geladeira". No entanto, durante o período de armazenamento, houve diferença significativa quanto aos atributos sensoriais, como "aparência úmida", "aroma de peixe" e "aroma do produto", e sabores não naturais de "barro" e "geladeira". A manutenção da qualidade do produto quanto aos atributos sensoriais, durante o armazenamento, mostra que a quenelle de tilápia é um produto de conveniência e contribui para o aumento do consumo de pescado.Termos para indexação: produtos de conveniência, fast food, pescado, carne mecanicamente separada, polpa de pescado.

Red Cabbage Extracts as Inhibitors of Lipid Oxidation in Fresh Minced Tilapia (Nile perch) During Refrigerated Storage

“…Including moisture and lipid content at day 0 (Table 1.). The literature reports higher moisture and lipid values than those the found in the present study (Yarnpakdee, 2014;Angelini, 2013). The differences between literature and present study may be attributed to environmental factors, seasons, and feeding quality of fish.…”

Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)

“…Thus, it is essential to verify the presence of oxidation in emulsified meat products through an evaluation of the peroxide index (mEq/kg), considering that it is possible to have important alterations in the food depending on its presence in the product due to lipid oxidation. No changes to this parameter were found in this study with results of 0.0 mEq/kg, which showed that all the processing was in accordance with what is recommended by Good Manufacturing Practice (Brasil, 1997), and unlike other studies such as Ferreira Silva Bartolomeu et al (2014), who found levels of 0.99 mEq/kg in tilapia mortadella; Calil Angelini et al (2013), who quantified a mean of 0.22 mEq/kg in tilapia quenelles; and Campagnoli de Oliveira Filho, Favaro-Trindade et al (2010), who found levels between 0.67 mEq/kg and 1.24 mEq/kg in sausages with percentages of tilapia MSM ranging IJFS April 2021 Volume 10 pages 203-220 from 0 to 100 %.…”

Mechanically separated fillet and meat nuggets of Nile tilapia treated with homeopathic product

“…Values greater than 1.51 are classified as unacceptable (Ke et al, 1984). In stored fishburger tilapia (-18°C/180 days), the values were lower than in nuggets (Tokur et al, 2004), and similar values were found in quenelles prepared with Nile tilapia (Angelini et al, 2013), ranging from 0.72 ± 0.50 to 0.88 ± 0.63 mg MDA/kg storage (-18°C/180 days). In the current assay, each formulation received an addition of the same amount of antioxidant (0.05% sodium erythorbate), which may have contributed to inhibiting oxidation.…”