Avaliação sensorial e rendimento de filés defumados de tilápia (Oreochromis niloticus Linnaeus, 1757) na presença de alecrim (Rosmarinus officinalis)

Santos, Lílian Dena dos; Zara, Ricardo Fiori; Visentainer, Jesuí Vergílio; Matsushita, Makoto; Souza, Nilson Evelázio de; Franco, Maria Luiza Rodrigues de Souza

doi:10.1590/s1413-70542007000200021

Cited by 15 publications

(20 citation statements)

References 5 publications

(3 reference statements)

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“…This may be attributed to the species (anatomic shape, fillet thickness and composition), weight, smoking temperature and time. Santos et al (2007) analyzed fillet yield in natura and smoked fillet (with and without rosemary) of the Nile tilapia. The authors register fillet yield at 38.59% and 37.71%, and smoked fillet with or without rosemary at 20.81% and 25.58%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet

et al. 2010

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-The effects of hot (45-90°C/5 hours) and cold (27-45ºC/10 hours) smoking processes on the organoleptic properties, yield and composition of matrinxa (Brycon cephalus) fillets are evaluated. No significant differences were observed for fillet yield in both non-smoked and smoked fillets. Smoking process losses were significantly higher for hot smoked (19.37%) when compared to cold smoked (17.08%). Smoking process reduced moisture (in natura = 72.91%, for hot = 58.51%and cold = 59.68%) and increased crude protein, lipid and ash contents. However, there was a significant difference only for protein level between hot smoked (28.07%) and cold smoked (27.14%). Cold smoked process resulted in better fillet appearance and color, while hot smoked presented superior flavor, salt content and general acceptance. Aroma and texture did not differ significantly among processes. Therefore, hot smoking process shows the best results for organoleptic properties and protein levels.Key Words: Brycon cephalus, composition smoking, fish, sensory attributes Efeitos do processo de defumação a quente e a frio sobre as propriedades organolépticas, o rendimento e a composição de filé de matrinxã RESUMO -Foi avaliado o efeito do processo de defumação a quente (45-90°C/5 horas) e a frio (27-45ºC/10 horas) nas propriedades organolépticas, no rendimento e na composição dos filés de matrinxã (Brycon cephalus). Não houve diferença significativa no rendimento de filés defumados e não-defumados. As perdas no processo de defumação foram significativamente maiores para defumação a quente (19,37%) em comparação à defumação a frio (17,08%). O processo de defumação reduziu a umidade (in natura = 72,91%; defumado a quente = 58,51%; e defumado a frio = 59,68%) e aumentou os teores de proteína bruta, lipídios e cinzas. Houve diferença significativa somente nos teores de proteína no defumado a quente (28,07%) e defumado a frio (27,14%). O processo a frio resultou em melhor aparência e cor de filé, enquanto o processo a quente melhorou o sabor, o teor de sal e a aparência geral. O aroma e a textura não diferiram significativamente entre os processos. O processo de defumação a quente melhora as propriedades organolépticas e os níveis de proteína do filé de matrinxã.Palavras-chave: atributos sensoriais, Brycon cephalus, composição da defumação, peixe Revista Brasileira de Zootecnia

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Section: Resultsmentioning

confidence: 99%

Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet

et al. 2010

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“…De acordo com Santos et al (2007), a palatabilidade do filé também é de extrema importância para que os consumidores fiquem satisfeitos com o produto. Ribas et al (2007) …”

Section: Methodsunclassified

Óleo de cravo como anestésico em adultos de tilápia-do-nilo

Simões

Paiva

Gomes

2010

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi testar a eficiência do óleo de cravo como anestésico em adultos de tilápia-do-nilo (Oreochromis niloticus) e avaliar, sensorialmente, o aroma e o sabor do filé, após a anestesia. No primeiro experimento, os peixes foram expostos a banhos anestésicos em diferentes concentrações de óleo de cravo (0, 100, 150, 200, 250 e 350 mg L -1 ). No segundo experimento, avaliaram-se diferentes tempos (10, 20 e 30 minutos) de exposição à anestesia. Finalmente, o aroma e o sabor dos filés de tilápia foram testados, em diferentes tempos de exposição à concentração adequada de óleo de cravo. A concentração de 250 mg L -1 de óleo de cravo foi adequada para a indução de parada dos batimentos operculares em adultos de tilápia, e para a anestesia voltada para biometria e breve manejo, a concentração recomendada é 100 mg L -1 . Os filés de tilápias previamente anestesiadas com óleo de cravo apresentaram diferença moderada no aroma e no sabor logo após a anestesia. O óleo de cravo é um anestésico eficaz no manejo de adultos de tilápia em procedimentos de rotina na piscicultura, porém o abate de tilápias deve ser realizado a partir de 12 horas após a exposição a este anestésico, para não induzir alteração nas características organolépticas dos filés de peixes anestesiados.Termos para indexação: Oreochromis niloticus, análise sensorial, filés, sedação. Clove oil as an anesthetic on Nile tilapia adultsAbstract -The objective of this study was to test the efficiency of clove oil as an anesthetic for adult tilapia (Oreochromis niloticus) and to evaluate, sensorially, the aroma and taste of fillets after anesthesia. In the first experiment, fish were exposed to different clove oil concentrations (0, 100, 150, 200, 250 and 350 mg L -1 ) of anesthetic baths. In the second experiment, different times of exposure (10, 20 and 30 minutes) to anesthesia were evaluated. Finally, the aroma and taste of the tilapia fillets, when exposed to optimal concentration of clove oil, were tested. The concentration of 250 mg L -1 of clove oil was adequate to induce lower opercular movement in adult tilapia, and for anesthesia for biometrics and brief management, the recommended concentration is 100 mg L -1 . Fillets from tilapia anesthetized with clove oil showed a moderate difference in aroma and taste just after anesthesia. Thus, clove oil is an effective anesthetic for the management of adult tilapia as a routine procedure in fish farming, however tilapias should be slaughtered 12 hours after exposure to the drug, so as not to change the organoleptic characteristics of anesthetized fishes.

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“…This difference was significant (P<0.05), since hot smoked sausages lost twice the amount of weight when compared with steam-pasteurized samples. Santos et al (2007) observed a weight loss of 13.32% in smoked fillets, when compared with the same samples in natura. According to Sigurgisladottir et al (2000), losses resulting from fish smoking can vary from 10 to 25%, depending on the type of material in natura, the characteristics of the final product, and the parameters used in the process, such as time and temperature.…”

Section: Resultsmentioning

confidence: 68%

“…The national aquaculture is essentially based on the production chain of tilapia and marine shrimp (Scorvo Filho et al, 2010). One reason for Nile tilapia (Oreochromis niloticus) cultivation is the high appreciation of consumers for its meat, which is white, presenting a delicate flavor and absence of spines, in a "Y" shape (Kubitza, 2000).…”

Section: Introductionmentioning

confidence: 99%

“…Other studies have used MSM originating from whole, eviscerated tilapia or carcass in the production of goods like sausages (Oliveira Filho et al, 2010b;Oliveira Filho et al, 2012), nuggets (Kirschnik et al, 2007) mortadella (Moreira et al, 2008), fishburgers (Marengoni et al, 2009;Sary et al, 2009;Mello et al, 2012;Fogaça et al, 2013), pâté (Minozzo et al, 2008) and croquette (Bordignon et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Effect of heat treatment and packaging systems on the stability of fish sausage

et al. 2013

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-The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking) and packaging systems (conventional or vacuum) were used. The sausages were characterized for chemical composition, weight loss, water activity, instrumental texture and sensorial analysis. Additionally, microbiological analysis, instrumental color, pH, thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) were assessed during storage. No presence of Escherichia coli, Salmonella sp. or coagulase-positive Staphylococcus was detected; however, the psychrotrophic count in pasteurized sausages exceeded the limits allowed for consumption. pH and lipid oxidation speed (TBARS) values were reduced when vacuum packaging was used. Volatile nitrogenous bases remained virtually constant during the storage period, and higher values were observed in smoked products. Pasteurized sausages remain stable for 10 and 15 days in conventional and vacuum packages, respectively, and smoked sausages remain stable for 25 and 45 days in conventional and vacuum packages, respectively.

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Avaliação sensorial e rendimento de filés defumados de tilápia (Oreochromis niloticus Linnaeus, 1757) na presença de alecrim (Rosmarinus officinalis)

Cited by 15 publications

References 5 publications

Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet

Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet

Óleo de cravo como anestésico em adultos de tilápia-do-nilo

Effect of heat treatment and packaging systems on the stability of fish sausage

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