Abstract
This study aimed to elaborate extruded corn snacks with the inclusion of flour made from smoked Nile tilapia trimmings, as well as evaluate the chemical, sensory and microbiological composition. The tilapia trimmings flour was incorporated in four levels, one of them was the control (without inclusion) and then 5%, 10% and 15% added in the corn grits. The microbiological analysis shows that the flours and snacks prepared are within the microbiological standards. The shavings flour presented 8.89% moisture, 60.87% protein, 15.7% ash and 11.68% carbohydrates. The inclusion of different levels of tilapia flour in the extruded snacks significantly influenced only the content of protein, moisture and carbohydrates. The protein content increased as the level of inclusion of shavings in the snacks increased, while the carbohydrate content decreased. For protein, there was a positive linear effect, whose contents went from 7.06% to 11.44%. Carbohydrate had a negative linear effect, reducing from 78.20% to 72. 63%. The moisture content showed a quadratic effect, with a range from 5.26 to 6.03%. As for sensory analysis, there was no significant difference for any of the attributes evaluated between the different treatments. It is recommended to include up to 15% of Nile tilapia trimmings flour in extruded corn snacks with an increase in protein content of up to 38.29% and a reduction of up to 7.12% in carbohydrates.
Highlights
Production of tilapia fillet is growing as a way of aggregating aquaculture production, on the other hand, the levels of waste have been growing and there is the need to have a correct destination, avoiding environmental impact (Ariño et al., 2013; Matiucci et al, 2021)
3.1 Microbiological analysis of the flour and extruded snacks The microbiological analysis of the Nile tilapia trimmings flour and the snacks (Table 1) followed the standards established by the National Health Regulatory Agency (ANVISA), which requires most probable number (MPN)/g
The results obtained in the microbiological analyses are in accordance with RDC no 12 (Brasil, 2001), with the absence or low index of investigated microorganisms, indicating good quality of the elaborated raw material and adequate handling process during the preparation of the extruded corn snacks, which was appropriate (Table 1)
Summary
Production of tilapia fillet is growing as a way of aggregating aquaculture production, on the other hand, the levels of waste have been growing and there is the need to have a correct destination, avoiding environmental impact (Ariño et al., 2013; Matiucci et al, 2021). (Pires et al, 2014; Boscolo, et al, 2007; Kubtiza, 2006), at 65% of the slaughter weight depending on different factors. Slaughter method, function of the final product or species of fish. Fillet by-products need technological applications for the development of commercial products or raw materials for secondary processes, as a way to add value to the production chain and greater sustainability to the sector. This use is extremely important, decreasing costs, increasing production efficiency, reducing environmental problems that they would no longer have for giving this waste an adequate destination
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