Abstract
ABSTRACT Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emergence of new technologies. Among them, the development of products based on ground beef and fish mixtures are noteworthy. In this context, the purpose of this study was to develop products from different ground rainbow trout and tilapia fillet ratios, in the form of meatballs and nuggets, determining their proximate composition and physico-chemical, microbiological and toxicological characteristics. The average dry matter percentage of the developed products was 29.20±2.30%, while mineral content was 1.45±0.55%, lipid pulp content, 3.70±0.30% and crude pulp protein, 16.60±2.04%. Total psychotropic counts remained below 102 CFU/g, for standard counting on aerobic microorganism plates. Histamine and sulfur-based compounds were not detected in any of the prepared samples. The purpose of the work proposal was to develop foods and technologies that can serve as standards, allowing for simple handling products that apply ground meat mixtures from different fish species to maintain adequate nutritional indices after processing.
Highlights
The continuous search for healthier food items by people, associated with practicality concerning their preparation, has become a current demand, mainly due to the various daily activities that are developed by modern society, mainly in large cities (Berizi et al, 2016)
Among species belonging to the Salmonidae family, the rainbow trout is of paramount importance, as it can be reared worldwide and its industrial aquaculture growth is currently on the rise
The biometric parameters of both the tilapia and trout fillets were in accordance with FIPERJ (Relatório..., 2014), which describes specimens with total lengths between 19.0 and 60.0cm and weight between 0.711 and 2.186kg
Summary
The continuous search for healthier food items by people, associated with practicality concerning their preparation, has become a current demand, mainly due to the various daily activities that are developed by modern society, mainly in large cities (Berizi et al, 2016). In this context, fish are considered both an excellent source of protein and a major income-generating business, mainly in developing countries, through extractive fishing reductions and greater aquaculture investments, which has become a promising and increasing activity (Lopes et al, 2016). Tilapia (Oreochromis sp.) introduction in Brazil took place in the 20th century, and this species is currently the most produced in the country, due to its genetic and reproductive characteristics (Hilsdorf, 2018)
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