Enhancement of the nutritional status of Nile tilapia (Oreochromis niloticus) croquettes by adding flaxseed flour

Fuchs, Renata Hernandez Barros; Ribeiro, Ricardo Pereira; Matsushita, Makoto; Tanamati, Ailey Aparecida Coelho; Bona, Evandro; Souza, Aloísio Henrique Pereira de

doi:10.1016/j.lwt.2013.07.004

Cited by 25 publications

(20 citation statements)

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“…The Nile tilapia (Oreochromis niloticus) stands out in the aquaculture industry as one of the most cultivated freshwater fish in the world (Chen et al, 2013); this fact is due to several technologic enhancements and the intensification of cultivation practices (Fuchs et al, 2013), which contributed to the quality of white meat and the removal of fish bones during the filleting process. Studies regarding the utilization of the residues generated by the filleting process of this species have the potential to add value and to increase Brazilian aquaculture production, because tilapia is the most highly produced species in Brazil (Instituto Brasileiro de Geografia e Estatística, 2014).…”

Section: Introductionmentioning

confidence: 99%

Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

et al. 2016

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With the goal of developing and characterizing the nutritional and sensory aspects of fresh pasta supplemented with tilapia protein concentrate, four types of pasta were prepared, with inclusion of 0, 10, 20, or 30% of tilapia protein concentrate. Linear effects were observed (P < 0.01) in crude protein, total lipids, ash, carbohydrate, and caloric values; these parameters increased with increasing amounts of tilapia protein concentrate in the pasta. The concentration of Na, P, Ca, Mg, and Zn increased linearly (P < 0.01) in correlation with the increase in protein concentrate content, while Fe content decreased linearly (P < 0.01). In the sensory analysis, texture, overall impression, and the acceptance index demonstrated a cubic regression (P < 0.05), with the inclusion of 20% protein concentrate yielding the best scores. Including up to 30% of tilapia protein concentrate in pasta yields an increased nutritional value, but based on the sensory results, 20% of tilapia protein concentrate in pasta is the recommended maximum level.

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Section: Introductionmentioning

confidence: 99%

Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

et al. 2016

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“…According to Stroher et al (2012), changes in the process and type of raw material in biscuit production were effective in a lower incidence of trans fatty acid. Some studies that added whole meal flaxseed in the formulation of food products and used higher conditions of temperature and time did not find trans fatty acid (Fuchs et al 2013b;Pagamunici et al 2014a;Pagamunici et al 2014b;Souza et al, 2014;Zanqui et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…The FAME were separated in a gas chromatograph CP-3380 (Varian, USA) fitted with a flame ionization detector, following the conditions used by Fuchs et al (2013b). The fatty acids were identified by the retention time methodology and were quantified using tricosanoic acid methyl ester (Sigma, USA) as an internal standard, following Joseph & Ackman's (1992) methods.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

et al. 2016

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The present work aimed at studying the effect of different drying methods applied to tilapia byproducts (heads, viscera and carcasses) fed with flaxseed, verifying the contents of omega-3 fatty acids. Two diets were given to the tilapia: a control and a flaxseed formulation, over the course of 60 days. After this period, they were slaughtered and their byproducts (heads, viscera and carcasses) were collected. These fish parts were analyzed in natura, lyophilized and oven dried. Byproducts from tilapia fed with flaxseed presented docosapentaenoic, eicopentaenoic and docosahexanoic fatty acids as a result of the enzymatic metabolism of the fish. The byproducts from the oven drying process had lower levels of polyunsaturated fatty acids. In the multivariate analysis, the byproducts from fish fed with flaxseed had a greater composition of fatty acids. The addition of flaxseed in fish diets, as well as the utilization of their byproducts, may become a good business strategy. Additionally, the byproducts may be dried to facilitate transport and storage.

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“…Although little research has been done on tilapia sausages, there are some articles, such as the one published by Tayel (2016), in which a microbiological analysis of these sausages with the addition of chitosan as a bio-preservative was carried out, and also the study developed by Hernández et al (2013), who showed the influence of flaxseed meal as an extender agent in croquettes made from Nile tilapia. Likewise, alternatives have been developed for products made from red tilapia filleting waste (HLEAP; VELASCO, 2010;RODRÍGUEZ, 2015) to provide a protein-rich diet, diversify the raw materials used and develop aquaculture in this country.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical analysis of frankfurter type sausages made with red tilapia fillet waste (Oreochromis sp) and quinoa flour (Chenopodium quinoa W.)

Zapata

Pava

2017

Braz. J. Food Technol.

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This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. AbstractIn Colombia, the production of red tilapia (Oreochromis sp) has shown important development in recent years. It is a hydro-biological resource that generates fish fillet waste that can be used in the manufacture of fish products. The aim of this research was to analyze the influence of quinoa flour on the physicochemical properties, texture and oxidative stability during storage and sale of Frankfurter sausages made with red tilapia fillet waste when adding two concentrations of quinoa flour, 10 g/kg and 20 g/kg, and a control treatment with no quinoa flour. The sausages were vacuum packed and stored under refrigeration (2 °C ± 2 °C). The proximate chemical composition, pH, CIElab coordinates, lipid oxidation, water holding capacity, water binding ability and cooking yield were determined, along with an instrumental texture analysis for each of the sausages prepared. The addition of quinoa flour at a concentration of 10 g/kg presented the best water holding capacity, water binding ability, lighter coloration and cooking yield, as compared to the control sausage. By contrast, the sausages with 20 g/kg were harder and required greater effort to cut than the control (p < 0.05). The addition of quinoa flour increased fat oxidation after 6 days of monitoring. The addition of 10 g/kg of quinoa flour was the best concentration for the production of sausages made with red tilapia fillet waste, which represents a new alternative for hydro-biological-origin foodstuffs.Keywords: Aquaculture; Nutrition; Fishing industry; Fish products; Non-meat extenders. ResumoNa Colômbia, a produção de tilápia vermelha (Oreochromis sp.) tem alcançado avanços importantes no últimos anos. A tilápia é um recurso hidrobiológico que gera resíduos a partir do seu filetamento, os quais podem ser usados na fabricação de produtos pesqueiros. O objetivo desta pesquisa foi analisar a influência da farinha de quinoa nas propriedades físico-químicas, na textura e na estabilidade oxidativa ao usar duas concentrações de farinha de quinoa, 10 g/kg e 20 g/kg, além de um tratamento controle sem adição de farinha de quinoa, em salsichas tipo Frankfurt feitas com resíduos do filetamento de tilápia vermelha, durante a sua armazenagem e comercialização. As salsichas foram embaladas a vácuo e armazenadas sob refrigeração (2 °C ± 2 °C). Foi determinada a composição centesimal, o valor de pH, as coordenadas de CIElab, a oxidação lipídica, a capacidade de retenção de água, a capacidade de absorção de água e o rendimento no cozimento, além de uma análise instrumental da textura para cada uma das salsichas. A salsicha com adição de farinha de quinoa a uma concentração de 10 g/kg apresentou os melhores valores na capacidade de retenção de água, na capacidade de absorção de água, na coloração mais clara e no rendimento no cozimento, qu...

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Enhancement of the nutritional status of Nile tilapia (Oreochromis niloticus) croquettes by adding flaxseed flour

Cited by 25 publications

References 24 publications

Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

Physicochemical analysis of frankfurter type sausages made with red tilapia fillet waste (Oreochromis sp) and quinoa flour (Chenopodium quinoa W.)

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