Abstract
The aim of this study was to develop Mechanically Separated Meat (MSM) nuggets produced using tilapia fillet residues (obtained from the filleting process performed at the Fish Market in Teresina, Piauí, Brazil) and cassava dough. Five nugget formulations were developed, and the following microbiological analyses were performed: Escherichia coli counts, coagulase-positive Staphylococcus counts, and Salmonella sp. detection. Physicochemical analyses were also carried out concerning moisture content, ash, protein, lipids, carbohydrates, calories, water activity and pH. A sensory analysis was performed by untrained tasters concerning color, aroma, flavor, texture, global acceptance, and purchase intention. The microbiological analyses results indicate that both the tilapia MSM and the prepared nuggets exhibited suitable hygienic sanitary standard for human consumption. The physicochemical assessments indicated a nutrient-rich product. Regarding the sensory analysis, good nugget acceptance was observed. In conclusion, the use of tilapia MSM to produce nuggets is a good way to use carcasses that would otherwise be discarded, and cassava dough up to 21.5% may be used for nugget production.
Highlights
Industrial fish processing is one of the main economic activities in several countries, and the development of this sector has increased the demands for fish products for human consumption, especially fish fillets, due to their practicality and lack of bones
The aim of this study was to develop Mechanically Separated Meat (MSM) nuggets produced using tilapia fillet residues and cassava dough
The carcasses were immediately stored in an isothermal box containing recyclable ice and transported to the Fish Sector belonging to the Center for Food Studies and Research and Processing (NUEPPA), at the Federal University of Piauí (UFPI)
Summary
Industrial fish processing is one of the main economic activities in several countries, and the development of this sector has increased the demands for fish products for human consumption, especially fish fillets, due to their practicality and lack of bones. The filleting process generates large amounts of edible (meat adhering to bones and shavings) and non-edible (bones, scales, viscera, and head) residues, representing a Bacelar et al, Bol. Inst. Nile tilapia (Oreochromis niloticus L.) is one of the most cultivated species worldwide (FAO, 2020); presents fillet yields ranging from 32% to 35%, generating large amounts of waste in production industries (Barroso et al, 2017). Filleting performance may vary according to the type of fish and processing method (Feltes et al, 2010), while the remainder is considered low commercial value waste, either underutilized or discarded by fillet processing industries (Signor et al, 2020)
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