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

Q3 Agricultural and Biological Sciences

International Journal of Food Studies Pub Date : 2021-04-16 DOI:10.7455/IJFS/10.1.2021.A7

Heloísa Maria Ângelo Jerônimo, M. Oliveira, Carlos Eduardo Vasconcelos de Oliveira, Natália Ferrão Castelo Branco Melo, Alex Poeta Casali, Antônio Rosendo da Costa, Aryane Ribeiro da Silva, Ricácia de Sousa Silva, Tânia Lúcia Montenegro Stamford

{"title":"Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)","authors":"Heloísa Maria Ângelo Jerônimo, M. Oliveira, Carlos Eduardo Vasconcelos de Oliveira, Natália Ferrão Castelo Branco Melo, Alex Poeta Casali, Antônio Rosendo da Costa, Aryane Ribeiro da Silva, Ricácia de Sousa Silva, Tânia Lúcia Montenegro Stamford","doi":"10.7455/IJFS/10.1.2021.A7","DOIUrl":null,"url":null,"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.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"203-220"},"PeriodicalIF":0.0000,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Studies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7455/IJFS/10.1.2021.A7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 3

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.

查看原文本刊更多论文

尼罗罗非鱼生产乳化罗非鱼及其特性研究

本研究以添加动物脂肪的尼罗罗非鱼机械分离肉（MSM）为原料，生产了罗非鱼肉糜。开发了三种配方：M1（MSM-89%和5%猪肉脂肪）、M2（MSM-84%和10%猪肉脂肪）和M3（MSM-79%和15%猪肉脂肪）。对精制产品进行了技术、物理、物理化学、微生物和感官参数测试。结果表明，该鱼在微生物上是稳定的，具有乳化肉制品的特殊质地、诱人的颜色和独特的风味。所有配方都符合预期的特性和质量要求。他们还获得了评委的良好认可，其中配方M1可能因其乳液稳定性为97%、蛋白质含量较高（18.09%）和脂质含量较低（16.31%）而受到重视。此外，它在纹理属性和购买意图方面也达到了更高的平均分数。因此，可以用较少的动物脂肪从罗非鱼MSM中制备鱼类肉糜。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Food Studies Agricultural and Biological Sciences-Food Science

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.