Physicochemical and sensory evaluation of mortadella based on Nile tilapia filleting residues

Autor: Paola Casagrande Alda, Melina Franco Coradini, Ana Paula Sartório Chambo, Stefane dos Santos Correa, Jane Martha Graton Mikcha, Elenice Souza dos Reis Goes, Maria Luiza Rodrigues de Souza

Publikováno v: Ciência Rural, Vol 51, Iss 3 (2021)

ABSTRACT: The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one

Externí odkaz: https://doaj.org/article/d583f6a216254e7fbe6f63889c39e27d

Avaliação físico-química e sensorial de mortadelas a base de resíduos da filetagem de tilápia do Nilo

Autor: Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes, Melina Franco Coradini, Jane Martha Graton Mikcha, Stefane Santos Corrêa, Paola Casagrande Alda, Ana Paula Sartório Chambo

Publikováno v: Ciência Rural, Volume: 51, Issue: 3, Article number: e20190979, Published: 03 FEB 2021
Ciência Rural, Vol 51, Iss 3 (2021)
Ciência Rural v.51 n.3 2021
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM

The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one with 100%

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0e403ae4468e7a254671ccf9a6a2e9e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000300751&lng=en&tlng=en

Elaboração de croquete de tilápia do Nilo (Oreochromis niloticus) a partir de CMS e aparas do corte em ‘V’ do filé e sua avaliação físico–química, microbiológica e sensorial - DOI: 10.4025/actascianimsci.v32i1.6909

Autor: Bordignon, Adriana Cristina, Souza, Bruno Estevão de, Bohnenberger, Leandro, Hilbig, Cleonice Cristina, Boscolo, Wilson Rogério, Feiden, Aldi

Publikováno v: Acta Scientiarum. Animal Sciences; Vol 32 No 1 (2010); 109-116
Acta Scientiarum. Animal Sciences; v. 32 n. 1 (2010); 109-116
Acta Scientiarum. Animal Sciences
Universidade Estadual de Maringá (UEM)
instacron:UEM

The objective of this study was to develop breaded croquettes using MSM and trim from ‘V” cut tilapia fillets. In the same study, physical-chemical and microbiological parameters were evaluated for raw materials and the ready croquettes, as well

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::f9b2a22464c4d32ca4149ad3c8cd773f
http://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6909