Data/hora: 01/06/2024 05:16:05

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 18/08/2022
Data da última atualização: | 16/09/2022
Autoria: | FREITAS, S. J. DE; TORREZAN, R.; FURTADO, A. A. L.; AMORIM, E.; VALADÃO, R.; CARVALHAL, C. H. M.; OLIVEIRA, G. M.
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.
Título: | Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers.
Ano de publicação: | 2022
Fonte/Imprenta: | Journal of Aquatic Food Product Technology, p. 1-7, 2022.
DOI: | 10.1080/10498850.2022.2106806
Idioma: | Inglês
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.
Palavras-Chave: | Fish sausage; Innovative technologies; Solid waste.
Thesaurus Nal: | Dietary fiber; Food technology.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15345-1) - UPC - AP - DD -  -  -  - DIS