Abstract
ABSTRACT: The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one with 100% tilapia fillet trimmings, another containing 100% chicken meat and the third with 100% pork meat. Mortadellae were characterized in terms of microbiology, chemical composition, calcium, collagen, pH, Aw, colour, texture and formulation cost. Mortadella was within the recommended microbiological standards. Tilapia mortadella had higher levels of moisture, ash, calcium and collagen, higher pH and lower water activity when compared to other species. The tilapia mortadella had lower brightness, higher chroma a * and intermediate chroma b *, compared with the others. The texture of tilapia mortadella was better in terms of hardness, gumminess and chewability, the values of which were lower. The chicken mortadella had a higher acceptance rate; however, that of tilapia was also high, while all evaluated attributes of pork received the worst grades. Nile tilapia mortadella is a technological innovation that can be introduced into the food sector with good nutritional value and a good acceptance index.
Highlights
Meat products are fundamental constituents of the diets of various populations, providing essential nutrients such as proteins, vitamins and minerals (SALDAÑA et al, 2018)
There was a significant difference for all evaluated parameters, with the highest moisture content being obtained for Nile tilapia mortadella, followed by chicken mortadella and pork mortadella (P
The presence of the highest moisture content in Nile tilapia mortadella may have been due to the raw material containing residual water from filleting processing
Summary
Meat products are fundamental constituents of the diets of various populations, providing essential nutrients such as proteins, vitamins and minerals (SALDAÑA et al, 2018). In Brazil, mortadella is produced mainly from pork and poultry (MESQUITA et al, 2018). The elaboration of these products from fish meat can be an alternative in the search for tasty foods that are healthy, since fish is rich in quality lipids and Approved 09.28.20 Returned CR-2019-0979.R2 by the author. In addition to the benefits associated with fish consumption, fish production is a growing sector of the industry. The increase in the industrialization of fish brings with it a rise in the amount of waste; in the case of tilapia, the main product is fillet, generating around 65% waste comprising the head, carcass, viscera, fins, skin and scales (FONSECA et al, 2020). Filleting generates another residue, as a ‘V’-shaped cut is made to remove the bones that are in the anterior region, close to the lateral line, resulting in filleting residues (SOUZA et al, 2015)
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