Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality

Palmeira, Karoline Ribeiro; Mársico, Eliane Teixeira; Monteiro, Maria Lúcia Guerra; Lemos, Môsar; Conté-Júnior, Carlos Adam

doi:10.1080/19476337.2015.1087050

Cited by 29 publications

(24 citation statements)

References 102 publications

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“…Samples were cut into small cubes (2 x 2 x 1.5 cm) which were compressed to 75% of the original height at a 60 mm/min compression speed. Five textural parameters (hardness, adhesiveness, springiness, cohesiveness and chewiness) were determined and seven samples were analysed for each treatment and replicate (Cortez-Vega, Fonseca, Feisther, Silva, & Prentice, 2013;Palmeira, Mársico, Monteiro, Lemos, & Conte Junior, 2016;Silva, Lourenço, & Pena, 2017).…”

Section: Texture Profile Analysis (Tpa)mentioning

confidence: 99%

High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

Pita-Calvo

Guerra-Rodríguez

Saraiva

et al. 2017

Eur Food Res Technol

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High Pressure Processing (HPP) is a non-thermal technique of growing interest for fish preservation. In this work, the effect on functional properties of European hake (Merluccius merluccius) caused by HPP pre-treatment followed by freezing and frozen storage at-10ºC for 5 months were evaluated in an accelerated frozen storage study. Following a central composite design, five pressure levels (150, 169.27, 300, 430.73, or 450 MPa) and frozen storage times (0, 0.32, 2.5, 4.68, or 5 months) were tested. Colour parameters (L*, a* and b*) were measured in raw muscle. Expressible water and mechanical texture parameters were evaluated on both raw and cooked muscles. Results showed that a low-pressure level (150 MPa) allowed an adequate water holding capacity for raw muscle up to 2.5 months of frozen storage time. Values of 150 or 169.27 MPa did not cause significant changes on L* values of raw muscle when compared to nontreated samples. Overall, HPP led to changes on texture parameters of fresh muscle before and after cooking. However, 300 MPa and 5 months of frozen storage gave adhesiveness for raw muscle like that of non-treated fresh muscle. Moreover, 150-300 MPa for 5 months of frozen storage allowed cohesiveness and chewiness values for cooked muscle like those observed on cooked fresh hake showing that the HPP improves the quality of frozen hake. High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

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Section: Texture Profile Analysis (Tpa)mentioning

confidence: 99%

High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

Pita-Calvo

Guerra-Rodríguez

Saraiva

et al. 2017

Eur Food Res Technol

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“…The success of the mechanical separation process in the fish sector for the production of minced fish over the last few years had an impact on the increase of the production and consumption of this type of seafood product (Palmeira et al 2016). Considering the small size of S. brasiliensis and the yield of flesh, the mechanical recovery of muscle, lipid removal and posterior stabilisation constituted a potential alternative valorisation strategy for the commercialization of the whole S. brasiliensis.…”

Section: Human Consumptionmentioning

confidence: 99%

“…Considering the small size of S. brasiliensis and the yield of flesh, the mechanical recovery of muscle, lipid removal and posterior stabilisation constituted a potential alternative valorisation strategy for the commercialization of the whole S. brasiliensis. In addition, preservation of untreated frozen fatty fishes is critical because lipids are rich in polyunsaturated acids, which are prone to oxidation (Palmeira et al 2016). Mechanical separation of S. brasiliensis showed a flesh recovery of 66.5%; the posterior treatment (washing and excess water removal by a manual press) rendered 50.6% of minced muscle mainly due to the elimination of the lipid fraction.…”

Section: Human Consumptionmentioning

confidence: 99%

Characterization and potential strategies for the valorisation of the Southwest Atlantic butterfish (Stromateus brasiliensis)

Ramilo-Fernández

Sotelo

2020

J Food Sci Technol

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The waste of fish resources constitutes a serious environmental problem that must be avoided. The valorisation of by-catch species and decreasing the discard rate constitute a more efficient and sustainable use of these marine biomasses. In this work, we characterize and propose different potential uses for Stromateus brasiliensis, another frequently discarded (C 90%) and poorly studied by-catch species captured in the South Atlantic Ocean (FAO 41) by trawler fishing fleets. Furthermore, in the case of this species, freezing and frozen storage of the whole fish is the only strategy currently employed for its exploitation. The results revealed that muscle from S. brasiliensis presented a high content of polyunsaturated fatty acids (20.34%) and that the concentrations of both total diacyl glyceryl ethers (2.41%) and heavy metals (Hg 0.038, Pb 0.006 and Cd 0.018 mg/kg) were below the established limits for safe human consumption. Likewise, the protein hydrolysates proved to be a good source of amino acids for human consumption or animal feeding. Minced muscle blocks could be made by a mechanical separation process of the flesh, and the composition of minced muscle did not differ much from that of the whole fish. Furthermore, this process allows the incorporation of cryoprotectants and antioxidants to extend the frozen shelf life of this fatty fish. An extraction process from mechanically mixed skin and bones yielded a good source of collagen that should not be neglected.

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“…The value of 18.41% lipids observed in the patties was justified by the high content of lipids in the used raw material (23.63%). The lipid content in fish for human diet is considered an important component when compared to other foods of plant or animal origin (Palmeira et al, 2016).…”

Section: Characterization Of Pattiesmentioning

confidence: 99%

“…However, the meat adhered to the spinal column has nutritional characteristics that can be used through mechanical separation generating the material called mechanically separated meat -MSM CMS (Kirschnik and Macedo-Viegas, 2009;Palmeira et al, 2016;Magalhães et al, 2019). The nutritional characteristics of MSM show great variation as the result of variations in its production process.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Addition of Pregelatinized Starch and Dextrin in the Formulation of Tilapia Mechanically Separated Meat Patties

et al. 2019

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Pre-gelatinized starch and dextrin help in the gelatinization of patties without adding heat to improve texture. Aiming to evaluate the effect of the addition of pre-gelatinized starch and dextrin in the preparation of mechanically separated meat patties obtained from Nile tilapia filetage residues. An experimental planning of the rotational central Composite Design (DCCR) 2 2 with 4 axial points with 9 formulations and 4 replications at the central point was applied, totaling 12 assays. A base formulation is developed to be applied in the design with different levels (0, 0.5, 1, 2, 3%) According to the planning (DCCR), pre-gelatinized starch and dextrin. A regression model was developed for the variable Shear Force response (texture). Analyses of chemical composition, Aw, ph, texture and scanning microscopy and sensory analyses were performed. For the development of the patties the best result was for 1.5% of pre-gelatinized starch and 1.0% dextrin. Thus, the use of mechanically separated meat with the addition of pre-gelatinized starch and dextrin to produce restructured products is of great importance for the fish industry, as it improves the texture of the breaded presented a Greater acceptance by consumers.

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Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality

Cited by 29 publications

References 102 publications

High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

Characterization and potential strategies for the valorisation of the Southwest Atlantic butterfish (Stromateus brasiliensis)

Effect of the Addition of Pregelatinized Starch and Dextrin in the Formulation of Tilapia Mechanically Separated Meat Patties

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