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

Abstract

The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one with 100% tilapia fillet trimmings, another containing 100% chicken meat and the third with 100% pork meat. Mortadellae were characterized in terms of microbiology, chemical composition, calcium, collagen, pH, Aw, colour, texture and formulation cost. Mortadella was within the recommended microbiological standards. Tilapia mortadella had higher levels of moisture, ash, calcium and collagen, higher pH and lower water activity when compared to other species. The tilapia mortadella had lower brightness, higher chroma a * and intermediate chroma b *, compared with the others. The texture of tilapia mortadella was better in terms of hardness, gumminess and chewability, the values of which were lower. The chicken mortadella had a higher acceptance rate; however, that of tilapia was also high, while all evaluated attributes of pork received the worst grades. Nile tilapia mortadella is a technological innovation that can be introduced into the food sector with good nutritional value and a good acceptance index.

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

“…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 …”

“…The proximate composition and quality indices of surimi powder made from minced tilapia suggest that it can be prepared easily, has low distribution cost, requires minimum storage space, is useful in dry mixtures to produce homogenous blends and is easy to standardize protein content 46 . Furthermore, tilapia mince can be directly used as an ingredient in the production of burger patties, 47 nuggets, 9,48 mortadella 10,49 and sausage 50–56 . The mortadella made from minced tilapia had a good acceptance index, higher mineral content, especially calcium, greater softness, less luminosity and greater colour intensity compared with pork and chicken mortadella 10 .…”

“…Furthermore, tilapia mince can be directly used as an ingredient in the production of burger patties, 47 nuggets, 9,48 mortadella 10,49 and sausage 50–56 . The mortadella made from minced tilapia had a good acceptance index, higher mineral content, especially calcium, greater softness, less luminosity and greater colour intensity compared with pork and chicken mortadella 10 . A maximum level of 60% minced fish in sausage has been recommended to obtain good nutritional quality and acceptable sensory attributes 55 .…”

“…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.…”

Qualidade nutricional, microbiológica e sensorial da massa de pizza com inclusão de CMS de tilápia do Nilo

“…Dentro desses coprodutos, um dos mais utilizados é a obtenção da Carne Mecanicamente Separada (CMS), que consiste na separação da carne remanescente da filetagem do espinhaço do peixe. Esses produtos podem ser utilizados para elaborar diversos alimentos como fishburguer (Marengoni et al, 2009;Costa, 2017), croquete (Bordignon et al, 2010), patê (Minozzo, 2010), linguiça (Oliveira Filho et al, 2018), nugetts (Costa & Cassucci, 2010), empanados (Signor et al, 2020), mortadela Alda et al, 2021) entre outros. Além de melhorar o valor nutricional dos alimentos, a utilização da CMS serve também para reduzir os resíduos gerados no processamento (Veit et al, 2011;Signor, 2018) e aumentar a lucratividade das indústrias (Minozzo, 2010;Rocha, 2011).…”