Autor(es): da Costa, Denise Pinheiro Soncini ; Vinturin Gonçalves, Tania Maria [UNESP] ; Conti-Silva, Ana Carolina [UNESP]
Data: 2020
Identificador Persistente: http://hdl.handle.net/11449/200142
Origem: Oasisbr
Assunto(s): Carcass; Filleting by-product; Sensory acceptance; Sensory profile; Carcass; Carcass; Filleting by-product; Filleting by-product; Sensory acceptance; Sensory acceptance; Sensory profile; Sensory profile
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Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied according to the raw material used, as well the color parameters. Fishburgers with MSM from filleting by-product had lower hardness and springiness, and fishburger with MSM from unwashed filleting by-product had higher yield and lower reduction in thickness. The fishburgers containing MSM from filleting by-product had better sensory acceptance, due to higher color intensities (sensory), fish odor, tenderness, succulence, cohesiveness and fish flavor. The fishburger with MSM from washed carcass was the least acceptable, because of surface uniformity. This study shows the potentiality of using MSM from tilapia filleting by-product for burgers, while the formulation of fishburgers with smaller amounts of MSM from washed carcass or with added condiments can result in improved sensory acceptance and potentiality of use.
Faculty of Technology of Jales-Prof. José Camargo
São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Department of Food Engineering and Technology
São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Department of Food Engineering and Technology
