Artículos de revistas
Potentiality of using mechanically separated meats of nile tilapia in fishburgers: Chemical, physical and sensory characterization
Fecha
2019-01-01Registro en:
Brazilian Archives of Biology and Technology, v. 62.
1678-4324
1516-8913
10.1590/1678-4324-2019180436
S1516-89132019000100517
2-s2.0-85081268187
S1516-89132019000100517.pdf
Autor
Faculty of Technology of Jales-Prof. José Camargo
Universidade Estadual Paulista (Unesp)
Institución
Resumen
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.