Processing and Storage Rather of Mortadella from Nile Tilapia Filleting Residues

Souza, Maria Luiza Rodrigues de; Alda, Paola Casagrande; Coradini, M.; Chambo, Ana Paula Sartório; Mikcha, Jane Martha Graton; Takayama, Daniel Massato; Oliveira, Gislaine Gonçalves; Verdi, Rafaela; Matiucci, Marcos Antônio; Gasparino, Eliane; Feihrmann, Andresa Carla; Goes, Elenice Souza dos Reis

doi:10.1080/10498850.2022.2094740

Cited by 1 publication

(1 citation statement)

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“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Matiucci,

dos Santos,

da Silva

et al. 2023

PLoS ONE

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The effect of the use of Nilo tilapia filleting residues in the production of pâtés with the addition of oregano essential oil stored for 90 days at 4 °C was evaluated. For that, 5 treatments were performed as follows: TSA—control treatment; TES with the addition of sodium erythorbate; and formulation TOE1 with 600 ppm oregano essential oil; TOE2 with 1000 ppm essential oil; and TOE3 with 1400 ppm essential oil. The pâtés showed adequate technological and physicochemical characteristics and microbiological counts within the legislation standards. No significant differences were observed in the luminosity of the pâté formulations during storage, and the addition of oil contributed to the increase in a* values and stability of b* values. Regarding the lipid and protein oxidation, TOE3 showed lower values at the end of the shelf-life. The addition of essential oil did not affect the hardness and cohesiveness of the products. The fatty acids in greater amounts in the samples were linoleic, oleic, palmitic, and stearic acids. The analysis of biogenic amines indicated that only the treatments with the highest amounts of sodium erythorbate (TES and TOE1) showed losses of spermidine. It was observed that decreasing the inclusion of sodium erythorbate and increasing the inclusion of oregano essential oil resulted in a drop in cadaverine values. A total of 46 volatile compounds were detected in the samples with the highest amount of free fatty acids and all the formulations were well accepted sensorially.

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