Processing and Storage Rather of Mortadella from Nile Tilapia Filleting Residues

Abstract

ABSTRACT The use of tilapia waste in the production of mortadella can add value to the Nile tilapia production chain. Aiming to develop and characterize mortadella from filleting residues, two experiments were conducted: (1) in a 2 × 3 factorial design, using two types of raw material (100% trimmings and 80% trimmings +20% minced fish) and three processing techniques (smoking, homemade and industrial cooking), and (2) in a 2 × 5 factorial scheme, using two processing techniques (homemade and industrial cooking) and five storage times under refrigeration (until 60 days). Mortadella elaborated with 100% trimmings, cooked by industrial immersion and in a homemade way, had physical-chemical and sensory characteristics that pleased the tasters more. This mortadella also remained within the microbiological and physical-chemical parameters recommended for consumption during 60 days of storage. It is recommended to cook mortadella by the industrial method, as it provides greater oxidative stability.