Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)

Heloísa Maria Ângelo Jerônimo,Aryane Ribeiro Da Silva,Antônio Rosendo Da Costa,Alex Poeta Casali,Maria Elieidy Gomes De Oliveira,Ricácia De Sousa Silva,Natália Ferrão Castelo Branco Melo,Carlos Eduardo Vasconcelos De Oliveira,Tânia Lúcia Montenegro Stamford

doi:10.7455/ijfs/10.1.2021.a7

Abstract

This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork fat). The elaborated products were tested for technological, physical, physico-chemical, microbiological and sensory parameters. The results showed that the fish mortadella were microbiologically stable with a particular texture for an emulsified meat product, attractive colour and characteristic flavour. All formulations met the expected identity and quality requirements. They also achieved good acceptance by the judges, in which formulation M1 may be highlighted for presenting an emulsion stability of 97 %, higher protein content (18.09 %) and lower lipids (16.31 %). In addition, it also reached higher mean scores for texture attributes and purchase intent. Therefore, it is possible to prepare fish mortadellas from tilapia MSM using less animal fat.

Highlights

Fish are a highly beneficial food to human nutrition as they are a source of vitamins and minerals, and contain a high proportion of long chain polyunsaturated fatty acids and all the essential amino acids for humans (Fernandes et al, 2014; Sleder et al, 2015; Zotos & Vouzanidou, 2012)
The values for lipids were different from those found by Cavenaghi-Altemio et al (2013) of 2.53 %, dos Santos Fogaca et al (2015) of 7.62 %, and by Kirschnik and Macedo-Viegas (2009) of 2.91 %, due to the fact that in the present study, the Mechanically Separated Meat (MSM) had the presence of the ventral musculature which contains the highest fat content, around 15 %
The results complied with the parameters determined by the relevant legislation Brasil (2000), which recommends a minimum protein content of 12 % and a maximum fat content of 30 %, confirming that tilapia MSM is a good protein source, and demonstrating its viability for use in protein products of good biological value Reboucas, Rodrigues, de Castro and Vieira (2012)

Summary

Introduction

Fish are a highly beneficial food to human nutrition as they are a source of vitamins and minerals, and contain a high proportion of long chain polyunsaturated fatty acids and all the essential amino acids for humans (Fernandes et al, 2014; Sleder et al, 2015; Zotos & Vouzanidou, 2012). It has high productivity, good adaptation to diverse environments, good acceptance in the consumer market, reduced fat content and excellent fillet yield (FAO, 2017; Liu et al, 2015; Olopade, Taiwo, Lamidi & Awonaike, 2016). The head, carcass and guts constitute 54 % of the waste, while the skin represents 10 % These residues are destined to produce tilapia flour and oil used in manufacturing animal feed for fish, pigs and birds (Campagnoli de Oliveira Filho, Netto, Ramos, Trindade & Macedo Viegas, 2010). In view of the recognized technological and market potential of emulsified meat products, the present study had the objective of producing an emulsified fish mortadela from Nile tilapia (Oreochromus niloticus) MSM added to different animal fat contents, aiming to obtain a differentiated product with high biological value and low fat content

Methods

Results

Conclusion