<b>Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes

Abstract

The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and 15% of the dehydrated mixture in the dough of the cake. Moisture and lipid contents were not modified (p >0.05) when the mixture was included in the cake. There was a positive linear effect for crude protein (y=6.24 + 0.29x, R²=0.77) and mineral (y=0.60 + 0.19x, R²=0.85). Carbohydrate and calorie contents decreased linearly (p <0.01) according to increasing levels of the mixture in the cake. With regard to sensory analysis, there was a negative linear effect for taste (y=7.48-0.07x, R 2 =0.98), texture (y=7.48-0.047x, R 2 =0.93), acceptance (y=7.13-0.046x, R 2 =0.99) and purchase intention (y=3.82-0.039x, R 2 =0.93), demonstrating that increasing levels of inclusion of the dehydrated mixture caused a decrease in the acceptance of the cake. It can be concluded that the inclusion of up to 15% of salmon and tilapia dehydrated mixture in spinach cake increases the contents of crude protein and mineral matter, and reduces the carbohydrate content and calorie. However, based on the sensory results, it is recommended to include 10% of the dehydrated mixture of fish in the spinach cake.

Savory cereal bars made with seed, fruit peel, and fish meal

“…However, the inclusion of fish meal did not interfere in the protein composition of the bars, differing from the present study. Goes et al (2016) when trying to include of a dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10, and 15% inclusion levels in spinach cake, obtained a linear increase in protein and mineral contents and consequently a decrease in carbohydrate content and caloric value, as well as in the present study, with only the mineral increase. This same behavior was observed by Coradini et al (2015) when evaluating onion biscuits with the inclusion of different levels of aromatized fishmeal from the carcasses of the Nile tilapia.…”

“…For example, other products formulated with the inclusion of fishmeal and tested for their nutritional and sensory characteristics, such as spinach cake (GOES et al, 2016) and onion biscuit (CORADINI et al, 2015) obtained good acceptance.…”

“…Another byproduct that has been tested in the formulation of various foods is fishmeal or protein concentrate which as well as fish is rich in minerals, especially calcium, phosphorus and iron, high-quality protein, source of amino acids as lysine and leucine, and fatty acids (GODOY et al 2012, SOUCI;FACHMAN;KRAUT, 2000, SOUZA et al, 2017. The inclusion of fishmeal or protein concentrates on daily products such as cakes (GOES et al, 2016), biscuit (CORADINI et al, 2015 and cereal bars (SOUZA et al, 2017) may contribute to improving their nutritional composition.…”

Tambaqui de tanque-rede: qualidade microbiológica, valor nutricional e rendimento

“…All the required sanitation care was taken tion of human diets calculated based on the nutritional contribution of foods (Gonçalves, Almeida & Borges, 2003;Van Cleef et al, 2017). Fish meat presents high quality protein rich in essential amino acids, complex B vitamins and minerals (such as phosphorus, magnesium, iron and zinc) (Goes et al, 2016). Among the benefits provided by the consumption of fish meat is a reduction in the risk of cardiovascular diseases due to the ingestion of polyunsaturated fat (Oliveira, Lourenço, Sousa, Joele, & Ribeiro, 2015).…”

Physic-chemical characteristics and sensory evaluation of cakes with Nile tilapia (Oreochromis niloticus) waste flour

“…The fish waste has been explored in animal feed, due to their nutritional value and, consequently, due this nutritional potential, and economic interest, has also been ex-plored for food (Chapoutot et al, 2018). The fish meal can be used to increase nutri-tional value in food products, due to the large number of proteins and amino acids, can be used on inclusion of pasta, meat products and even sweets products (Stevanato, 2007;Goes et al, 2016;Kimura et al, 2017).…”