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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
18/08/2022 |
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Data da última atualização: |
16/09/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
FREITAS, S. J. DE; TORREZAN, R.; FURTADO, A. A. L.; AMORIM, E.; VALADÃO, R.; CARVALHAL, C. H. M.; OLIVEIRA, G. M. |
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Afiliação: |
SELMIR J. DE FREITAS, UFRRJ; RENATA TORREZAN, CTAA; ANGELA APARECIDA LEMOS FURTADO, CTAA; ELIZETE AMORIM, UFRRJ; ROMULO VALADÃO, UFRRJ; CARLOS H. M. CARVALHAL, UFRRJ; G. M. OLIVEIRA, UFRRJ. |
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Título: |
Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Aquatic Food Product Technology, p. 1-7, 2022. |
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DOI: |
10.1080/10498850.2022.2106806 |
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Idioma: |
Inglês |
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Conteúdo: |
The production of organic waste following processing is a problem faced by food industries. Its use in the development of new products is an important strategy for the mitigation of this environmental impact. The aim of the study was to investigate the effects of pineapple residue flour and corn starch on the development of a cooked sausage developed from mechanically separated meat (MSM) from Nile tilapia fillet residues, on sausage humidity, water retention capacity, yield, shrinkage, texture profile, and color L*, a*, and b* evaluations at time zero. Response surface methodology) was used to select the best formulations from the responses of both assessed independent variables, corn starch and pineapple residue flour, ranging, respectively, from 0.29% to 2% and from 3% to 8%. A significant effect (p < .05) of the starch and PRF interaction was noted for moisture, and a PRF effect was detected for WRC, hardness, and chewability. |
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Palavras-Chave: |
Fish sausage; Innovative technologies; Solid waste. |
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Thesaurus NAL: |
Dietary fiber; Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01826naa a2200265 a 4500
001 2145542
005 2022-09-16
008 2022 bl uuuu u00u1 u #d
024 7 $a10.1080/10498850.2022.2106806$2DOI
100 1 $aFREITAS, S. J. DE
245 $aNile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers.$h[electronic resource]
260 $c2022
520 $aThe production of organic waste following processing is a problem faced by food industries. Its use in the development of new products is an important strategy for the mitigation of this environmental impact. The aim of the study was to investigate the effects of pineapple residue flour and corn starch on the development of a cooked sausage developed from mechanically separated meat (MSM) from Nile tilapia fillet residues, on sausage humidity, water retention capacity, yield, shrinkage, texture profile, and color L*, a*, and b* evaluations at time zero. Response surface methodology) was used to select the best formulations from the responses of both assessed independent variables, corn starch and pineapple residue flour, ranging, respectively, from 0.29% to 2% and from 3% to 8%. A significant effect (p < .05) of the starch and PRF interaction was noted for moisture, and a PRF effect was detected for WRC, hardness, and chewability.
650 $aDietary fiber
650 $aFood technology
653 $aFish sausage
653 $aInnovative technologies
653 $aSolid waste
700 1 $aTORREZAN, R.
700 1 $aFURTADO, A. A. L.
700 1 $aAMORIM, E.
700 1 $aVALADÃO, R.
700 1 $aCARVALHAL, C. H. M.
700 1 $aOLIVEIRA, G. M.
773 $tJournal of Aquatic Food Product Technology, p. 1-7, 2022.
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Embrapa Agroindústria de Alimentos (CTAA) |
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