Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)

Abstract

This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork fat). The elaborated products were tested for technological, physical, physico-chemical, microbiological and sensory parameters. The results showed that the fish mortadella were microbiologically stable with a particular texture for an emulsified meat product, attractive colour and characteristic flavour. All formulations met the expected identity and quality requirements. They also achieved good acceptance by the judges, in which formulation M1 may be highlighted for presenting an emulsion stability of 97 %, higher protein content (18.09 %) and lower lipids (16.31 %). In addition, it also reached higher mean scores for texture attributes and purchase intent. Therefore, it is possible to prepare fish mortadellas from tilapia MSM using less animal fat.

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

“…16 In addition, tilapia bones can be converted into bone flour and used for noodles and cookies, replacing wheat flour. The tensile strength, Spring rolls 39 Undersized tilapia Flour (brownies) 40 Surimi 32,[41][42][43][44][45] Minced meat/mechanically separated meat Surimi powder 46 Burger patties 47 Nuggets 9,48 Mortadella 10,49 Sausage [50][51][52][53][54][55][56] Flour 11,34 Head and bone Flour 30,35,57-60 Minced fish/mechanically separated meat…”

“…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 .…”

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.)

“…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). Besides adding value to the by-product, its use reduces the amount of organic waste discarded in the environment (Alexandre et al, 2022;Albergaria et al, 2022).…”