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

Abstract

The aim of this study was to develop Mechanically Separated Meat (MSM) nuggets produced using tilapia fillet residues (obtained from the filleting process performed at the Fish Market in Teresina, Piauí, Brazil) and cassava dough. Five nugget formulations were developed, and the following microbiological analyses were performed: Escherichia coli counts, coagulase-positive Staphylococcus counts, and Salmonella sp. detection. Physicochemical analyses were also carried out concerning moisture content, ash, protein, lipids, carbohydrates, calories, water activity and pH. A sensory analysis was performed by untrained tasters concerning color, aroma, flavor, texture, global acceptance, and purchase intention. The microbiological analyses results indicate that both the tilapia MSM and the prepared nuggets exhibited suitable hygienic sanitary standard for human consumption. The physicochemical assessments indicated a nutrient-rich product. Regarding the sensory analysis, good nugget acceptance was observed. In conclusion, the use of tilapia MSM to produce nuggets is a good way to use carcasses that would otherwise be discarded, and cassava dough up to 21.5% may be used for nugget production.

Development and characterization of myofibrillar protein film obtained from Nile tilapia mechanically separated meat (MSM)

“…Moreover, Guimarães et al (2018), studying MSM and surimi of snapper (Pagrus pagrus), obtained different results for proteins (69.76 and 88.01%), lipids (22.08 and 8.97%) and ashes (4.88 and 5.77%), respectively. Bacelar et al (2021) found maximum values for proteins, lipids and ash of 19.1, 11.6 and 2.6%, respectively, in the preparation of nuggets using MSM from tilapia fi lleting residues, with diff erent formulations.…”

“…Thus, the use of MPs in the elaboration of fi sh derivatives guarantees a greater variability of products from residues and with a higher quality (GÓES-FAVON et al, 2021). The main importance of washing is the removal of sarcoplasmic proteins, soluble in water, which prevent the formation of gelling solutions (GAMEZ-VILLAZANA; MOLINA; OJEDA, 2021), so that there is then an increase in the concentration of MPs (CANADA MILLAN et al, 2021). The stability of emulsifi cation made from myofi brillar proteins is directly related to the pH range, in which this range is above the isoelectric point of MPs, make them acquire negative charges, making the nonpolar part of the protein create an adhesion to the fat globules and the polar part to the water, preventing the fusion of the proteins (GAMEZ-VILLAZANA; MOLINA; OJEDA, 2021).…”

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

“…Nile tilapia (Oreochromis niloticus L.) is one of the most farmed fish species in the world (Food and Agriculture Organization of United Nations, 2020), with great acceptance in the consumer market, being often marketed as frozen fillet (Uehara et al, 2022;Costa et al, 2019). Tilapia filleting produces a low fillet yield, approximately 30%, and the other 70% is considered waste (Bacelar et al, 2021) which, when used by the fish industry, produce a value-added by-product, mechanically separated meat (MSM). MSM has been used in the development of new products, such as sausage, bologna, restructured products, surimi, fishburgers, among others (Leira et al, 2019;Jerônimo et al, 2021;Tomé et al, 2022).…”