Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation
| Autor: | Fabiola Helena dos Santos Fogaça, Fabrizia Sayuri Otani, Carolina De Gaspari Portella, Luiz Gonzaga Alves dos Santos-Filho, Léa Silvia Sant'Ana |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Semina: Ciências Agrárias, Vol 36, Iss 2, Pp 765-776 (2015) |
| Druh dokumentu: | article |
| ISSN: | 1679-0359 1676-546X |
| DOI: | 10.5433/1679-0359.2015v36n2p765 |
| Popis: | The aim of this study was to obtain products (surimi and fishburger) from mechanically separated meat (MSM) of Nile tilapia (Oreochromis niloticus), and evaluate its aspects chemical, microbiological, nutritional and sensory attributes. For fishburger preparation the MSM was submitted to successive washes cycles, to obtaining a protein concentrate defined as surimi. The composition of MSM and surimi was determined by analysis of moisture, protein, lipid and amino acid profile. Microbiological analysis were performed for Staphylococcus sp., coliforms at 45 ° C and Salmonella sp. Sensory analysis of fishburger was performed by the global acceptance testing, for evaluation of parameters such as general appearance, odor, flavor and texture. The surimi showed lower protein (14.81%) and lipid (7.15%) content and higher moisture (75.44%) compared to the MSM (P |
| Databáze: | Directory of Open Access Journals |
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