Inclusion of dehydrated mix of tilapia and salmon in pizzas
| Autor: | Ana Paula Sartório Chambo, Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes, Melina Franco Coradini, Andresa Carla Feihrmann, Eliane Gasparino, Rafaela Verdi |
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| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
chemistry.chemical_element lcsh:TX341-641 Sensory analysis sensory analysis food Health claims on food labels lcsh:Technology (General) chemical composition filleting waste Food science chemistry.chemical_classification Phosphorus Fish protein concentrate food and beverages Tilapia fish protein concentrate chemistry lcsh:T1-995 Composition (visual arts) lcsh:Nutrition. Foods and food supply human activities Food Science Biotechnology Polyunsaturated fatty acid |
| Zdroj: | Food Science and Technology Food Science and Technology v.40 n.4 2020 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Issue: ahead, Published: 18 MAY 2020 |
| ISSN: | 1678-457X 0101-2061 |
| Popis: | The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was included in the pizza dough at different levels (0%, 5%, 10%, 15% and 20%) and afterwards the toppings were added.In the dough composition, protein, ash and phosphorus levels rose linearly, while lipids, carbohydrates and caloric value of the dough samples decreased linearly as the mix levels increased. In pizzas, the moisture, lipids and carbohydrates contents were not different. Protein and ash contents presented a linear behavior. The inclusion of the mix was effective in reducing the saturated fatty acids and raising the content of polyunsaturated fatty acids. There was no difference between the pizzas for the sensorial attributes analysed. Therefore, the inclusion of up to 20% of dehydrated mix of tilapia and salmon added protein, minerals, and polyunsaturated fatty acids and maintained the acceptance of the pizza dough samples, which makes possible the preparation of a food product with health claims and good sensorial quality. |
| Databáze: | OpenAIRE |
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