Fishburgers with silver catfish (Rhamdia quelen) filleting residue

Bochi, Vivian Caetano; Weber, Jucieli; Ribeiro, Cristiane Portes; Victório, André de M.; Emanuelli, Tatiana

doi:10.1016/j.biortech.2008.04.075

Cited by 52 publications

(44 citation statements)

References 20 publications

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“…Reflectance measurements were collected at 10 nm increments using illuminate A (Podolak et al, 1997) and three random readings per sample were recorded. Hue and Chroma of citrus peels were calculated by using the formula (tan -1 ) b/a and (a 2 + b 2 ) ½ respectively, where a = red unit and b = yellow unit according to Bochi et al, (2008).The redness index (a*/ b*) was determined as described by Chen et al, (1997).…”

Section: Color Measurementmentioning

confidence: 99%

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Ibrahim¹,

Hassan²,

Hamed³

2018

Int.J.Curr.Microbiol.App.Sci

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Section: Color Measurementmentioning

confidence: 99%

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Ibrahim¹,

Hassan²,

Hamed³

2018

Int.J.Curr.Microbiol.App.Sci

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“…Sausages containing 100/0 and 7% PS gave the lowest cooking loss. Desmond and Kenny (1998) reported that addition of up to 15% surimi-type material to frankfurters could reduce cooking losses, and Bochi et al (2008) found that when SC filleting residues were added to fish burgers, cooking loss decreased by 50%. Other studies also reported decreased cooking loss during cooking with increasing starch levels (Carballo et al, 1995;Annor-Frempong et al, 1996;Colmenero et al, 1996;Dexter et al, 1993).…”

Section: Cooking Lossmentioning

confidence: 98%

“…Several studies have examined the effects of surimi or SC on the properties of meat/fish products. For example, Bochi et al (2008) …”

Section: Introductionmentioning

confidence: 98%

Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage

Amin

2013

Journal of Aquatic Food Product Technology

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This study examined the effects of different surimi-to-silver catfish ratios (0/100, 20/80, 40/60, 60/40, 80/20, and 100/0) and potato starch concentrations (3, 5, and 7%) on the properties of fish sausage. The surimi-to-catfish ratio affected the moisture, fat, protein, and ash content of the sausage; as well as cooking loss, greenness, lightness, and hardness. Different concentrations of potato starch affected carbohydrate content, springiness, and yellowness. The most acceptable formulation was the 40/60 surimi-to-catfish ratio with 7% potato starch. Vacuum-packed fish sausages from all formulations had low peroxide and 2-thiobarbituric acid (TBA) values during 12 days of refrigerated storage.

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“…O resultado de %RC do presente estudo teve valor mais próximo à formulação de almondega sem PTS. Já Bochi et al (2008) encontraram valores inferiores ao presente estudo, entre 65,9 a 74,9 %, para fishburgueres grelhados elaborados com diferentes concentrações de subprodutos da filetagem de jundiá.…”

Section: Parâmetros Avaliadosunclassified

Processamento de fishburguer utilizando subprodutos da filetagem de tilápia: Caracterização físico-química, análise do congelamento e avaliação da vida de prateleira

et al. 2018

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O presente estudo objetivou elaborar e caracterizar fishburguer elaborado com subprodutos da filetagem da tilápia (Oreochromis niloticus), bem como analisar o processo de congelamento e avaliar a vida de prateleira do produto. Assim, elaborou-se fishburguer utilizando carne mecanicamente separada de carcaça e das aparas do corte em "V. Realizaram-se análises de composição centesimal, rendimento na cocção (%RC), textura instrumental, das curvas de congelamento, e avaliação da vida de prateleira por um período de 15 semanas de armazenamento congelado. O fishburguer teve umidade (73,3 ± 0,2) %, proteínas (13,7 ± 0,2) % e baixo teor de lipídios (6,7 ± 0,5) %. O produto apresentou %RC de 80,9 ± 1,3 % e parâmetros de textura similar ao de fishburguer de filé de tilápia, exceto a maior dureza (~40 N) que se assemelhou a de hambúrguer suíno. O congelamento ocorreu de forma lenta e alcançou as temperaturas de -5 °C e -18 °C em 1,23 ± 0,03 h e 1,69 ± 0,04 h, respectivamente. Não ocorreram alterações físico-químicas e sensoriais no armazenamento congelado, exceto para redução da contagem de bactérias mesófilas e enterobactérias, assim como a mudança da cor instrumental do fishburguer cru que se tornou mais amarelado e menos vermelho a partir da sexta semana. O odor e sabor a peixe se mantiveram aceitáveis pelo painel sensorial no período avaliado. PALAVRAS-CHAVE:Oreochromis niloticus; carne mecanicamente separada; composição centesimal; curvas de congelamento; armazenamento congelado. ABSTRACTThe present study aimed to produce and conduct characterization of fish burger made from tilapia (Oreochromis niloticus) filleting by-products. Besides this, the freezing process and the shelf life of the product were evaluated. Fish burger was prepared using mechanically separated meat from carcass and "V"-cut trimmings. Analyses of proximate composition, cooking yield (%RC), instrumental textural analysis, freezing curves, and evaluation of product's shelf life during 15 weeks of frozen storage were conducted. The fish burger had moisture (73.3 ± 0.2) %, protein (13.7 ± 0.2) % and a low lipid (6.7 ± 0.5) % content. %RC was 80.9 ± 1.3 %. Texture parameters were similar to fish burger made from tilapia fillet, except by the higher hardness (~40 N) which was comparable to pork hamburger. The freezing occurred slowly and reached the temperatures of -5 °C and -18 °C in 1.23 ± 0.03 h and 1.69 ± 0.04 h, respectively. There were no physicochemical and sensory changes in frozen storage, except for a reduction in mesophilic bacteria and enterobacteria counts, and a modification in the instrumental color. The raw fish burger became more yellow and less red, after the sixth week. The odor and taste of fish remained acceptable by the sensory panel during the period evaluated.

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Fishburgers with silver catfish (Rhamdia quelen) filleting residue

Cited by 52 publications

References 20 publications

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage

Processamento de fishburguer utilizando subprodutos da filetagem de tilápia: Caracterização físico-química, análise do congelamento e avaliação da vida de prateleira

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