01826naa a2200265 a 450000100080000000500110000800800410001902400390006010000220009924502030012126000090032452009510033365000180128465000200130265300170132265300280133965300160136770000170138370000220140070000150142270000170143770000240145470000200147877300620149821455422022-09-16       2022    bl uuuu     u00u1 u    #d7 a10.1080/10498850.2022.21068062DOI1 aFREITAS, S. J. DE  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]  c2022  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 &lt .05) of the starch and PRF interaction was noted for moisture, and a PRF effect was detected for WRC, hardness, and chewability.  aDietary fiber  aFood technology  aFish sausage  aInnovative technologies  aSolid waste1 aTORREZAN, R.1 aFURTADO, A. A. L.1 aAMORIM, E.1 aVALADÃO, R.1 aCARVALHAL, C. H. M.1 aOLIVEIRA, G. M.  tJournal of Aquatic Food Product Technology, p. 1-7, 2022.