Quality of Oreochromis niloticus and Cynoscion virescens fillets and their by-products in flours make for inclusion in instant food products

Abstract

The production of fish flour is an alternative for better use of the raw material, although it is rarely used in instant food. Thus, the aimed of this study was to evaluate Oreochromis niloticus (Nile tilapia) and Cynoscion virescens (croaker) fillets and the elaboration of flour with filleting by-products for inclusion in food products. Carcasses and heads of the two fish species were cooked, pressed, ground, subjected to drying and re-grinding to obtain standardized flours. These carcass flours were seasoned (sweet and salted). This study was organized into two experimental tests: Test 1: Yield, physicochemical and microbiological analyzes of fillets and flours made from carcass and head of Nile tilapia and croaker; Test 2: Seasoned flours made from Nile tilapia carcasses. There was a difference in fillets yield, where the croaker demonstrated 46.56% and the Nile tilapia 32.60%. Nile tilapia fillets had higher protein content (17.08%) and lower lipid content (0.89%) compared to croaker fillets (14.21 and 4.45%). Nile tilapia backbone flour had the highest protein content (55.41%) and the croaker the highest ash (45.55%) and the lowest Nile tilapia (28.38%). The head flours had lower protein contents (39.86%). Flours produced with croaker backbone had higher levels of calcium and phosphorus (9.34 and 9.27%). However, Nile tilapia backbone flour showed higher contents of essential amino acids. These flours demonstrated a fine granulometry (0.23 to 0.56 mm). Seasoned flours demonstrated interaction between fish species and flavors for moisture, ash, carbohydrates, calcium and phosphorus. The highest protein content (29.70%) was for Nile tilapia flour sweet flours (31.28%) had higher protein content, while salted lipids (8.06%). Nile tilapia has a lower fillet yield, although with a high protein content and low lipid content. Comparing the flours made from filleting by-products, the backbone flour has better nutritional quality, with Nile tilapia being superior to that of croaker, especially in terms of protein and amino acids.

Production and characterization of flour from tambaqui (Colossoma macropomum) and babão (Brachyplatystoma platynema) residues in southern Amazonas, Brazil

“…Similar crude protein contents in fish meal were observed by Corrêa et al (2023), Higuchi (2015), Boscolo et al (2008) and Vidotti & Gonçalvez (2006), characterizing these flours as protein food. In the work of Higuchi (2015), the highest protein content is related to the composition of the raw material used.…”

“…The moisture levels in all produced flours were lower than those observed by Petenuci et al (2010), with a moisture content of 14.20% in tilapia backbone flour; by Souza et al (2022), with moisture levels of 8.37%, 6.11%, 7.59%, and 9.24% for flours derived from tilapia carcass, salmon, tuna, and sardine, respectively; and by Corrêa et al (2023), who obtained moisture content of 3.53% and 3.95% for Nile tilapia backbone and corvina flours, respectively. Considering the babão species, for the percentage of ashes (Table 1), the means were significantly higher (p-value < 0.01) for the treatment with cooking (24.32%) in relation to treatment without cooking (10.30%).…”

Preparation of Nile tilapia (Oreochromis niloticus) waste meal for human consumption

“…Fish waste, however, may find application in the production of value-added by-products with nutritional benefits, promoting waste reduction and fish consumption. Mechanically separated meat (MSM) (COSTA et al, 2016;MAGALHÃeS et al, 2020), fish head (STeVANATO et al, 2008;VIGNeSH & SRINIVASAN, 2012;SOUZA et al, 2022), and whole carcass (PETENUCI et al, 2010;CORRÊA et al, 2023) can be processed into meal and added to food products including lasagna (KIMURA et al, 2017) and cookies (FUZINATTO et al, 2015;WIDYANINGRUM et al, 2022). Fish by-products can, therefore, be used as ingredients in foods of otherwise low nutritional value.…”