Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers

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 sta...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2022-09, Vol.31 (8), p.801-813
Main Authors: de Freitas, S. J., Torrezan, R., Furtado, A. A. L., Amorim, E., Valadão, R. C., Carvalhal, C. H. M., Oliveira, G. M.
Format: Article
Language:English
Subjects:
Colour
Corn
dietary fiber
Environmental impact
Fibers
Fish fillets
Fish sausage
Flour
Food industry
Independent variables
innovative technologies
Marine fishes
Meat
Mitigation
Moisture effects
New products
Oreochromis niloticus
Organic wastes
Pineapples
Residues
Response surface methodology
Retention capacity
Sausages
Seafoods
solid waste
Starch
Tilapia
Water hardness
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Summary: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 
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2022.2106806