Abstract
Mince obtained from tilapia (Oreochromis niloticus) (backbone) was evaluated; the effect of washing and the addition of a commercial cryoprotectant on the quality of the mince obtained were also assessed. Physicochemical, microbiological and sensorial analyses were carried out at 0, 15, 30, 45, 60, 90, 120 and 180 days of frozen storage (-20 ºC). During washing treatment 91% of lipids was removed from the mince (p<0.05). The proximal composition was stable during the storage time (p>0.05). Parameters such as L* and “θ” increased while a*, b*, chroma and TBARS decreased due to the washing treatment (p<0.05). The cryoprotectant effect resulted in a decrease of L*, “θ” (Hue) and TBARS (p<0.05). The addition of the cryoprotectant caused a significant decrease of L*, “θ” and TBARS. During the storage period, the proximate composition was stable and the microbial load remained below the official limits. The panelists detected changes on the odor, color and texture in the mince evaluated. Results suggest that the washing treatment improved the stability of the mince compared to the addition of cryoprotectant.
Highlights
IntroductionOreochromis niloticus, produces approximately 60-70% of by-products (skeletons, meat remains, head, skin, bones, scales, and viscera) during the filleting process (Clement & Lovell, 1994, Abdel-Moemin, 2015)
Nile tilapia, Oreochromis niloticus, produces approximately 60-70% of by-products during the filleting process (Clement & Lovell, 1994, Abdel-Moemin, 2015)
Mince obtained from tilapia (Oreochromis niloticus) was evaluated; the effect of washing and the addition of a commercial cryoprotectant on the quality of the mince obtained were assessed
Summary
Oreochromis niloticus, produces approximately 60-70% of by-products (skeletons, meat remains, head, skin, bones, scales, and viscera) during the filleting process (Clement & Lovell, 1994, Abdel-Moemin, 2015) Some of these by-products had been evaluated by developed countries to produce sausages, hamburgers, breaded and other products with fish mince as the main ingredient (Borderías & Sánchez, 2011; FAO, 2014). By-products generated by filleting teleost fish are usually accompanied with blood, pigments, impurities, lipids, enzymes and sarcoplasmic proteins These components compromise the stability, organoleptic characteristics (taste, texture, appearance, color) and nutritional properties of the mince (Leelapongwattana et al, 2005; Majumdar et al, 2012; Oliveira et al, 2012). The washing removed fat, pigments, blood, enzymes and water soluble undesirable compounds in carp mince
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