Changes in the quality of fishburger produced from Tilapia ( Oreochromis niloticus ) during frozen storage (-18��C)

Tokur, Bahar; Polat, Abdurrahman; Beklevik, Gülsün; Özkütük, Serhat

doi:10.1007/s00217-004-0879-4

Cited by 55 publications

(55 citation statements)

References 19 publications

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“…Those values are higher than the maximum percentage found in the formulations elaborated in this study. Tokur et al (2004) analyzed Tilapia fishburger samples using 77.4% of fillet comminuted in a food processor and obtained values similar to those found in the present work regarding the percentage of protein, lipid and ashes, respectively (17.8%, 5.3% and 2.6%).…”

Section: Resultssupporting

confidence: 87%

“…The addition of greater amounts of some additives and spices could probably help reduce the sweetish taste. Tokur et al (2004) assessed the acceptance of fishburgers made of Tilapia fillets comminuted in a food processor using the 9-point hedonic scale and obtained mean values between 7.8 and 9 for color, smell, taste, texture, and overall impression attributes. Marengoni et al (2009), through the sensory testing of four different fishburger formulations elaborated with Tilapia MDM for taste, smell, smoothness and overall appearance, obtained mean values varying from 7.1 to 7.5, within the level of moderately accepted to well accepted.…”

Section: Resultsmentioning

confidence: 99%

“…According to Tokur et al (2004) among readyto-cook products, burgers made of beef and chicken meat are the most popular ones in the world and fishburgers have seen their popularity increase. According to a market survey for tilapias and frogs, carried out by SEBRAE/RJ in the cities of Rio de Janeiro and Niteroi (Weichert et al, 2007), consumers associated the intake of Tilapia to a healthy and tasty diet and would be willing to consume derived products of easy preparation.…”

Section: Introductionmentioning

confidence: 99%

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Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Mello

Freitas

Clemente

et al. 2012

Arq. Bras. Med. Vet. Zootec.

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In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames  filleting process waste  have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P>0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Mello

Freitas

Clemente

et al. 2012

Arq. Bras. Med. Vet. Zootec.

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“…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.…”

Section: Stability Of Lipid Oxidationmentioning

confidence: 85%

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

Lima¹,

Fuzinatto²,

Andretto³

et al. 2015

• Afr. J. Pharm. Pharmacol.

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The homeopathic product Homeopatila 100 ® in the diet of Nile tilapia reduces stress during production and improves the well-being of fish. The objective of this study was to develop nuggets of tilapia fed with Homeopatila 100 ® and to assess their quality. Physical, chemical, microbiological and sensory analyses were performed on three formulations with 25, 50 and 75% mechanically separated meat (MSM) for each of the treatments. The nuggets with 75% MSM revealed a higher pH (5.89 ± 0.02), the tissue was softer (1.29 N ± 0.04), and they had a higher lipid value (15.96% ± 0.05). With 50 and 75%, the color (L * ) was darker (60.76% ± 0.91 and 60.03% ± 0.78), and there were lower protein amounts (15.54% ± 0.31 and 13.55% ± 0.35). Nuggets had an acceptable value of lipid oxidation (0.672 ± 0.007 mg MDA/kg). The microbiological analyses demonstrated that the product met the requirements of legislation. Nuggets with 25 and 50% MSM were deemed acceptable. There was no difference (p > 0.05) between the control treatment group and the Homeopatila 100 ® group for the analysis undertaken. The results indicated that the use of Homeopatila 100 ® in the diet of the Nile tilapia did not change the physical, chemical, microbiological and sensorial quality characteristics of the nuggets, ensuring consumer acceptability.

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“…Nesse contexto foi obtido para esta variável, o valor médio de 8,1 no fishbúrguer de tilápia (Tabela 4) que é considerado muito adequado. Valores similares também foram obtidos em fishbúrguer de tilápia por Tokur et al (2004), que obtiveram média de 7,8 a 9,0 para os atributos de cor, odor, sabor, textura, avaliados por sete julgadores treinados.…”

Section: Tabela 4 -unclassified

Qualidade Do Fishbúrger De Carne Mecanicamente Separada De Tilápia Do Nilo Adicionado De Fibra De Trigo E Óleo De Milho.

melo¹,

Galvão

Silva

et al. 2014

Ars Vet

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RESUMOHambúrgueres foram elaborados manualmente com carne mecanicamente separada (CMS) de tilápia, em um planejamento fatorial 22 completo, visando determinar o efeito da fibra de trigo e óleo de milho no encolhimento e na capacidade de retenção de água. A melhor formulação obtida foi a interação de 1% de óleo de milho e 2,5% de fibra de trigo e como resposta 4,3% de encolhimento e 87% de capacidade de retenção de água. Na segunda etapa, a melhor formulação de CMS foi elaborada manualmente em quatro bateladas e submetidas às análises microbiológicas, físico-químicas e sensorial, em triplicata. Os hambúrgueres encontravam-se dentro dos padrões permitidos pela legislação brasileira. A fibra de trigo e o óleo vegetal de milho podem ser utilizados na elaboração de fishbúrguer de CMS de tilápia, com excelente aceitação sensorial. PALAVRAS-CHAVE:Análise descritiva quantitativa. Hambúrguer. Peixe. SUMMARYFish burgers were made manually using mechanically recovered meat (MRM) from tilapia in a 22 full factorial design to determine the effect of wheat fibre and corn oil shrinkage on the water retention capacity of fish burgers. The best formulation was obtained using 1% corn oil and 2.5% wheat fibre, which resulted in a 4.3% shrinkage rate and 87% water retention capacity. In the second step, the best formulation was again prepared manually in four batches and subjected to bacteriological, physico-chemical and sensory tests in triplicate. The fish burgers were found to be within the standard microbiological and physical chemical parameters required by Brazilian law. Fibre from wheat and vegetable oil corn can be used to prepare fish burgers from MRM tilapia with excellent sensory acceptance. KEY-WORDS:Quantitative descriptive analysis. Hamburger. Fish.

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Changes in the quality of fishburger produced from Tilapia ( Oreochromis niloticus ) during frozen storage (-18��C)

Cited by 55 publications

References 19 publications

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

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

Qualidade Do Fishbúrger De Carne Mecanicamente Separada De Tilápia Do Nilo Adicionado De Fibra De Trigo E Óleo De Milho.

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