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

Dallabona, Bruna Rafaela; Karam, Laura Beatriz; Wagner, R.; Bartolomeu, Dayse Aline Ferreira Silva; Mikos, Jorge Daniel; Francisco, João Gabriel Phabiano; Macedo, Renata Ernlund Freitas de; Kirschnik, Peter Gaberz

doi:10.1590/s1516-35982013001200001

Cited by 18 publications

(20 citation statements)

References 24 publications

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“…The pH results meet Brazil's legislation for fresh fish (Brasil, 2001a). Higher values of pH were obtained by Oliveira Filho et al (2010) and Dallabona et al (2013) in sausages prepared with the addition of MSM at time 0 storage. The mean Aw value did not reveal any significant differences (p > 0.05) between the formulations and treatments.…”

Section: Physical and Chemical Compositionmentioning

confidence: 78%

See 1 more Smart Citation

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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Section: Physical and Chemical Compositionmentioning

confidence: 78%

“…Fishburgers with tilapia MSM had means between 7.14 and 7.46 for all attributes, and the mean scores for buying intention varied between 3.86 and 3.98 (Marengoni et al, 2009). Overall acceptance of sausages with 64% MSM of tilapia, smoked and pasteurized, ranged between 7.7 and 7.5, respectively (Dallabona et al, 2013).…”

Section: Sensory Evaluationmentioning

confidence: 99%

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

Lima¹,

Fuzinatto²,

Andretto³

et al. 2015

• Afr. J. Pharm. Pharmacol.

View full text Add to dashboard Cite

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“…Meanwhile, the coliforms were not detected in both dried fish samples. Similarly, no presence of Escherichia coli was detected in stored fish sausages that were treated with thermal process [ 33 ]. The TPC in dried common carp surimi was 1.70 × 10 1 cfu/g and coliform were not detected and this may be due to the effect of processing of surimi that destroying microorganisms in tissues [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

The impact of using chickpea flour and dried carp fish powder on pizza quality

et al. 2017

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Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprinus carpio). Analysis indicated nutrients richness specificity of chickpea flour (higher fiber, energy, iron, zinc, linoleic acid and total nonessential amino acids) and dried carp fish powder (higher contents of protein, fats, ash, oleic acid and total essential amino acids) complementing wheat flour to enhance nutritional value of pizza. Total plate count and thiobarbituric acid were increased (P<0.05) in dried carp fish powder after 45 days of storage, but no Coliform were detected. Wheat flour was substituted with 5, 7.5 and 10% chickpea flour or dried carp fish powder and chemical, textural, sensory and storage evaluation parameters of in pizza were investigated. Dried carp fish powder increased (P<0.05) contents of protein, ash, fats, zinc and protein digestibility of pizza. Chickpea flour increased iron and zinc contents of the pizza. Water activity (aw) was decreased in fish powder and chickpea pizza. Pizza firmness and gumminess were significantly (p<0.05) increased at every level of protein source, but cohesiveness was decreased with 10% chickpea flour. Pizza chewiness was the same (P>0.05) across the levels of two protein sources. Springiness was decreased (P<0.05) with high level (10%) dried fish powder and low/intermediate level of chickpea flour. Chickpea and dried carp fish incorporation up to 7.50% in pizza at the expense of wheat flour had no effect (P>0.05) on all sensorial parameters except for odor values. The results could be useful in utilization of chickpea flour and carp fish powder in designing nutritious pizza for consumers.

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“…Minozzo [15] and Dallabona et al, [16] found data close to Table 2 for the texture attribute when evaluating the sensory quality of MSM mortadella of Tilapia, obtaining averages scores of 7.20 and 7.50, respectively, corresponding to the term "I liked it moderately". Evaluating the emulsified sausage texture of MSM Nile Tilapia, Lago et al [14] obtained an average score lower than the one from this study (6.02), as well as Bernadino Filho et al, [17] who obtained an average score of 6.80 when evaluating the mortadella texture prepared with flying fish surimi.…”

Section: According Tomentioning

confidence: 73%

Sensory Evaluation of Shrimp Flavored Nile Tilapia Mortadella

Filho

Silva

Queiroga

et al. 2019

JEAI

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Objectives: The aim was to develop and evaluate the microbiological and sensory characteristics of a mortadella made from mechanically separated shrimp flavored Nile Tilapia. Study Design: In the data generated in the acceptance test of the mortadellas, the averages and standard deviations were calculated and the Analysis of Variance (ANOVA) was subsequently performed, the averages were compared by the Tukey test, at the level of 5% significance. Place and Duration of Study: Universidade Federal de Campina Grande, Department of Graduate Studies in Process Engineering, between January 2017 and May 2018. Methodology: Three mortadellas formulations were developed with varying concentrations of shrimp flavored aromatic extract. In formulation M0.5 0.5% was added, in formulation M0.75, 0.75%, and in formulation M1 1% of aromatic extract. In the microbiological analyses, Staphylococcus coagulase-positive, Salmonella sp. and Coliforms at 45°C were determined. Acceptance and purchase intention tests were performed with 100 untrained judges. Results: All formulations presented microbiological characteristics within the standards established by the legislation in Brazil. The sensory tests indicated a good acceptance of all mortadellas samples, achieving an acceptability rate of 85.97% for formulation M1, and 84.42% and 80.25% for formulations M0.75 and M0.5 respectively. The addition of higher concentrations of aromatic extract had a positive influence on the acceptance of the products. For the purchase intention test, M0,75 and M1 formulations were statistically equal (p<0.05) and had a better evaluation with averages of 4.32 and 4.38 respectively, corresponding to the term "I would possibly buy". Conclusion: It can be presumed that the formulations developed are an alternative to add value to the residues from the processing of tilapia filleting, and can be used in the elaboration of mortadella with healthier and more nutritious characteristics and with a possible acceptability for marketing.

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

Cited by 18 publications

References 24 publications

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

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

The impact of using chickpea flour and dried carp fish powder on pizza quality

Sensory Evaluation of Shrimp Flavored Nile Tilapia Mortadella

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