Exploitation of byproducts from the passion fruit juice and tilapia filleting industries to obtain a functional meat product

Santos, Elaine Alves dos; Ribeiro, Alline Emannuele Chaves; Barcellos, Tatiza Terra; Monteiro, Maria Lúcia Guerra; Mársico, Eliane Teixeira; Caliari, Márcio; Júnior, Manoel Soares Soares

doi:10.1016/j.fbio.2021.101084

Cited by 8 publications

(5 citation statements)

References 30 publications

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“…The epicarp was removed manually and the mesocarp blanched in water at 100°C for 5 min, dried to constant weight in an incubator at 60°C with air circulation, crushed in a blender, ground, and passed through a 600 μm mesh sieve. The tilapia MSM and PF proximate composition can be found in a previous publication of Santos, Marsico, et al (2021). The other ingredients were bought from FS Commercial (brand Conatril®), and Sigma® brand reagents (P.A.)…”

Section: Methodsmentioning

confidence: 99%

“…Despite that, adverse sensory changes and high cost can be limiting factors to the implementation of KCl on an industrial level to reduce the sodium content of meat products. Besides, substituting NaCl by KCl increased the weight loss during cooking, fat and water exudation, and decreased hardness, springiness, cohesiveness, and chewiness of tilapia cooked “spam‐like” products (Santos, Marsico, et al, 2021). Due to these limitations concerning the substitution of NaCl by KCl, recent studies have evaluated the application of non‐thermal technologies to compensate for the adverse sensory and technological effects from NaCl reduction or substitution aiming to produce acceptable reduced‐sodium products (Gómez‐Salazar et al, 2021; Monteiro et al, 2021; Orel et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium “spam‐like” products elaborated with tilapia filleting by‐products

Santos

Evangelista

Bueno

et al. 2022

Food Processing Preservation

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This study aimed to evaluate the physicochemical, microbiological, and sensory characteristics of spam-like products elaborated with tilapia mechanically separated meat (MSM), containing different substitution levels of sodium chloride (NaCl) by potassium chloride (KCl; 12.17%-60%) and submitted to different ultrasound times(5-60 min) and intensities (7.53-30.14 W/cm 2 ). No changes (p > .05) were observed in moisture (72.31%), ash (13.22%), carbohydrate (9.28%), protein (4.92%), and lipid (0.47%). Reddishness, cohesiveness, and chewiness were improved, and water exudation was reduced by some treatment conditions, which were further evaluated for microbiological and sensory analysis. Spam-like product at 12.12 W/cm 2 for 48.85 min with 47.83% substitution of NaCl by KCl was microbiologically suitable (absence of Escherichia coli, Salmonella spp. in 25 g, coagulase positive Staphylococcus, and sulfite-reducing at 46°C Clostridium) and more accepted by consumers (global impression score of 7.85 ± 0.98). It makes the ultrasound-assisted emulsification for reduced-sodium tilapia MSM spam-like products a feasible alternative to increase fish consumption, improve the healthiness of spam-like products, and still contribute to reducing environmental impacts. Practical applicationsHigh sodium intake is an increasing concern for health regulatory agencies and consumers, who are increasingly health-conscious. Nevertheless, it is challenging to produce low-sodium meat products without changing their quality attributes, mainly the taste. High-intensity ultrasound could be helpful for this purpose; however, there is a need to establish the feasible parameters for industrial use concerning the reduced level of NaCl, ultrasound intensity, and exposure time. Our study demonstrated a strategy to produce reduced-sodium tilapia mechanically separated meat (MSM) spam-like products applying ultrasound at 12.12 W/cm 2 for 48.85 min and replacing 47.83% NaCl with KCl.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium “spam‐like” products elaborated with tilapia filleting by‐products

Santos

Evangelista

Bueno

et al. 2022

Food Processing Preservation

Self Cite

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“…The fillet yield in industrial processing is species‐dependent and leads to a significant removal of parts of the fish, such as heads, bones, guts or by‐products 6,7 . The tilapia fillet industry produces a large amount of processing by‐products estimated at 60%–70% of the total weight comprising head, carcass, viscera, fins, skin and scales 8–10 …”

Section: Introductionmentioning

confidence: 99%

“…6,7 The tilapia fillet industry produces a large amount of processing by-products estimated at 60%-70% of the total weight comprising head, carcass, viscera, fins, skin and scales. [8][9][10] By-products of fish were traditionally considered to be of low value and as a waste product contributing to environmental problems.…”

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confidence: 99%

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

Peñarubia

Toppe

Ahern

et al. 2022

Reviews in Aquaculture

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Aquatic foods, particularly fish, are recognized as a unique source of essential fatty acids, micronutrients and protein many diets lack, especially in poor and vulnerable communities. Tilapia (Oreochromis sp.) fillets typically represent 30%-33% of the fish, leaving around 70% of the fish unused for human consumption. These nutrient-rich by-products can be converted into food and other products with medical, pharmaceutical and packaging applications. Heads and backbones of processed tilapias, and undersized tilapia can be used in the development or fortification of food products such as fish cakes, sausages and bread. Tilapia skin can be processed into leather for clothing and leather artefacts. Gelatin from fish skin can be developed into edible films and coating while collagen from fish scales and bones has good application in the cosmetic and pharmaceutical fields. The viscera can be converted into biodiesel or silage and hydrolysates, which are good sources of peptides and enzymes. To ensure 100% utilization, any remaining parts of the fish not used for food, can be transformed into products for animal consumption or for fertilizer. Thus, the conversion of by-products from tilapia processing into value-added products can contribute to improve human nutrition and better livelihood opportunities. However, adopting new technologies in value addition will require additional operational costs for acquiring new equipment and skills, a proven market demand for the products and an enabling policy environment.

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“…And if there is also a perception that this fiber comes from sustainable valorization techniques, much better (García‐Herrero et al, 2019). Different by‐products have been studied for their possible incorporation, such as passion fruit albedo flour that showed improvements in emulsion stability, chewiness, and decreased weight loss during cooking in a tilapia meat product due to the emulsifying capacity of the fibers (dos Santos et al, 2021); bael pulp residue in goat meat nuggets (Das et al, 2015) and dragon fruit peel in chicken nuggets (Madane et al, 2020) significantly improved emulsion stability, cooking yield, decreased lipid peroxidation and microbial counts due to its richness in bioactive compounds such as phenolic compounds and dietary fiber; and cocoa pod husk improved the technological parameters and the emulsion stability, being a good substitute for starch in the formulation of frankfurters due to its high water‐holding capacity (WHC) (Delgado‐Ospina, Martuscelli, et al, 2021), among others.…”

Section: Introductionmentioning

confidence: 99%

Potential of the cocoa shell to improve the quality properties of a burger‐like meat product

Delgado‐Ospina

Lucas‐González

Viuda‐Martos

et al. 2022

Food Processing Preservation

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Exploitation of byproducts from the passion fruit juice and tilapia filleting industries to obtain a functional meat product

Cited by 8 publications

References 30 publications

Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium “spam‐like” products elaborated with tilapia filleting by‐products

Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium “spam‐like” products elaborated with tilapia filleting by‐products

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

Potential of the cocoa shell to improve the quality properties of a burger‐like meat product

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