<b>Kaftas prepared with V-shaped filleting chips of the Nile tilapia (<i>Oreochromis niloticus</i>) exposed to smoking techniques

Abstract

ABSTRACT. Kaftas with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus) were developed and the effects of the smoking technique on the characteristics of chemical composition, microbiological, sensory and benzo(a)pyrene were investigated. The filleting chips were ground and filleting included condiments and bacon. Kaftas were molded, frozen and distributed in a completely randomized design with three treatments (T 1 = baked in a grid; T 2 = smoked by friction and T 3 = smoked by liquid smoke) with 10 replications. The kaftas subjected to hot smoke had lower moisture content (13.97%), whereas the no-smoking kaftas had the highest content (20.49%). Kaftas with liquid smoke had high crude protein content (48.06%) and ash (9.49%), whereas the ash content was different only from no-smoking kaftas (8.79%). There was no significant difference in sensory parameters, except for flavor; smoked kaftas with liquid smoke were more accepted by the judges and the worst kaftas were no-smoked kaftas. Microbiological analysis showed that kaftas developed were appropriate to feed human beings within the required standards. Chips filleting is an alternative for the development of kaftas and those subjected to liquid smoke were considered the best.Keywords: V-shaped fillet, filleting waste, hot smoked, liquid smoke.Kaftas elaboradas com aparas de corte em 'V' do filé de tilápia do Nilo submetidos a técnicas de defumação RESUMO. Kaftas com aparas (corte em 'V') do filé da tilápia do Nilo (Oreochromis niloticus) foram elaboradas e foi avaliado o efeito da técnica de defumação quanto a composição centesimal, microbiologia, benzo(a)pireno e sensorial. As aparas foram moídas e incluídas os condimentos e bacon, para elaborar as kaftas que foram moldadas e congeladas. As kaftas foram distribuídas em delineamento inteiramente casualizado em três tratamentos (Trat 1 = assado em grelha; Trat 2 = defumação a quente e Trat 3 = defumação com fumaça líquida), com dez repetições. As kaftas submetidas à defumação a quente apresentaram menor teor de umidade (13,97%), enquanto as sem defumação o maior teor (20,49%). As kaftas com fumaça líquida apresentaram maior teor de proteína (48,06%) e cinzas (9,49%), sendo que cinzas diferiu apenas das sem defumação (8,79%). Não houve diferença significativa para os parâmetros sensoriais, exceto para sabor, onde as kaftas com fumaça líquida foram mais aceitas pelos provadores e as piores foram as sem defumação. A análise microbiológica mostrou que as kaftas estavam aptas a alimentação humana, estando dentro dos padrões exigidos. As aparas de filetagem é uma alternativa para a elaboração de kaftas e as submetidas à defumação com fumaça líquida foram consideradas as melhores.Palavras-chave: corte 'V' do filé, resíduos filetagem, defumação a quente, fumaça líquida.

Quality Evaluation Focusing on Tissue Fractal Dimension and Chemical Changes for Frozen Tilapia with Treatment by Tangerine Peel Extract

“…The moisture content (MC) was estimated from the weights before and after drying to a constant weight in a 105 °C oven 14 . Water activity (A w ) was measured with minced tilapia tissue in a portable A w instrument (Hygro Palm, Rotronic Company, Switzerland) 15 .…”

Physicochemical and sensory evaluation of mortadella based on Nile tilapia filleting residues

“…The increase in the industrialization of fish brings with it a rise in the amount of waste; in the case of tilapia, the main product is fillet, generating around 65% waste comprising the head, carcass, viscera, fins, skin and scales (FONSECA et al, 2020). In addition, filleting generates another residue, as a 'V'-shaped cut is made to remove the bones that are in the anterior region, close to the lateral line, resulting in filleting residues (SoUZA et al, 2015).…”

Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil

“…The pa ˆte ´made from fish filleting residues has the potential to stimulate the use of waste, leading to an increase in the diversification of products offered by the fisheries market [5], some foods have been developed from tilapia filleting residues, specifically the "v" cut, showing good consumer acceptance and safety, including bread, pa ˆte ´, sausages, kafta and mortadella [6][7][8][9][10][11]. Matiucci et al [12] studied pasteurized pa ˆte ´s based on Tilapia (Oreochromis niloticus) fish, aimed to encourage fish consumption through new processed products of quick and easy preparation.…”