Evaluation of the Technological Quality of Snacks Extruded From Broken Grains of Rice and Mechanically Separated Tilapia Meat Flour

Abstract

The objective of this study was to evaluate the technological vulnerability of snacks extruded from broken rice grains (BRG) and mechanically separated tilapia meat flour (MSMF) and to characterize the best formulation from a technological point of view. Five snack formulations were elaborated with different levels of MSMF (0%, 10%, 20%, 30% and 40%) replacing the BRG. The snacks were evaluated in relation to expansion index, specific volume, hardness, instrumental color parameters, water activity (Aw) and scanning electron microscopy to identify the maximum substitution level of BRG by MSMF that did not compromise the technological quality of the product. Aw was similar (p>0.05) in all formulations. Replacement of MSMF by BRG influenced (p<0.05) expansion index, specific volume, hardness, and L*, a* and b* values. However, the replacement of 30% of BRG by MSMF did not compromise the technological quality of the extruded snacks. In addition, this formulation presented high nutritional value, acceptance and purchase intention and could therefore be used as an industrial strategy to meet current consumer demand for nutritious foods and stimulate fish consumption.

How value addition by utilization of tilapia processing by‐products can improve human nutrition and livelihood

“…Instant soup and flours from tilapia wastes can be used in the food industry either for development and introduction of new food products on the market or for the replacement in current food products made from conventional flour sources, producing a healthy alternative particularly to glutenintolerant consumers. 34 Tilapia flour can be used as an ingredient in various food products such as croquettes, 35,57 bread, 58,63 pasta, 59,64 extruded snacks 30,60 and in local soup and vegetable dishes. 16 In addition, tilapia bones can be converted into bone flour and used for noodles and cookies, replacing wheat flour.…”

Nuggets Prepared Using Mechanically Separated Meat (Msm) Obtained From Tilapia Carcasses and Cassava Dough

“…Depending on the habitat, food and individual characteristics, ash concentrations in freshwater fish can vary up to 3.3% (Borgstrom, 1962;Contreras-Guzmán, 2002) and in cooked cassava, up to 0.4% (NEPA, 2011). Ash concentrations have been reported as varying according to the tilapia MSM product, 1.53% for snacks containing tilapia MSM flour (Magalhães et al, 2019) and 3.36% for breaded croquettes (Bordignon et al, 2010). According to Daga et al (2020), where the wastes are composed by bones, which may have been incorporated into the MSM.…”

Effect of the Addition of Pregelatinized Starch and Dextrin in the Formulation of Tilapia Mechanically Separated Meat Patties

“…However, the meat adhered to the spinal column has nutritional characteristics that can be used through mechanical separation generating the material called mechanically separated meat -MSM CMS (Kirschnik and Macedo-Viegas, 2009;Palmeira et al, 2016;Magalhães et al, 2019). The nutritional characteristics of MSM show great variation as the result of variations in its production process.…”

“…Kirschnik and Macedo-Viegas (2009); Freitas et al (2012); Kirschnik et al (2013); Fogaça et al (2015) report varying values in moisture (62.17 to 79.84%), crude protein (9.75 to 15.87%), lipids (2.91 to 18.81%), and mineral matter (1.00 to 2.11%). Nevertheless, the transformation of these residues into products for human consumption is a great alternative for the utilization of tilapia residues (Vidal et al, 2011;Freitas et al, 2012), besides reducing the deposition of organic waste in the environment improving the concept of sustainability (Magalhães et al, 2019), as occurs in other productive chains of chickens, pigs and cattle (Lustosa-Neto et al, 2018).…”