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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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Published in: | Journal of aquatic food product technology 2022-09, Vol.31 (8), p.801-813 |
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description | 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 |
doi_str_mv | 10.1080/10498850.2022.2106806 |
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Merril) Fibers</title><source>Taylor and Francis:Jisc Collections:Taylor and Francis Read and Publish Agreement 2024-2025:Science and Technology Collection (Reading list)</source><creator>de Freitas, S. J. ; Torrezan, R. ; Furtado, A. A. L. ; Amorim, E. ; Valadão, R. C. ; Carvalhal, C. H. M. ; Oliveira, G. M.</creator><creatorcontrib>de Freitas, S. J. ; Torrezan, R. ; Furtado, A. A. L. ; Amorim, E. ; Valadão, R. C. ; Carvalhal, C. H. M. ; Oliveira, G. M.</creatorcontrib><description>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.</description><identifier>ISSN: 1049-8850</identifier><identifier>EISSN: 1547-0636</identifier><identifier>DOI: 10.1080/10498850.2022.2106806</identifier><language>eng</language><publisher>Philadelphia: Taylor & Francis</publisher><subject>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</subject><ispartof>Journal of aquatic food product technology, 2022-09, Vol.31 (8), p.801-813</ispartof><rights>2022 Taylor & Francis Group, LLC 2022</rights><rights>2022 Taylor & Francis Group, LLC</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c338t-6ac0336372309361efac3b09999fdde1c004c828deef4c941c0067d26e0cf6213</citedby><cites>FETCH-LOGICAL-c338t-6ac0336372309361efac3b09999fdde1c004c828deef4c941c0067d26e0cf6213</cites><orcidid>0000-0001-7363-0589 ; 0000-0001-7059-3575 ; 0000-0002-7987-9323 ; 0000-0001-7272-3126 ; 0000-0003-1753-2102 ; 0000-0002-4413-556X ; 0000-0002-5443-1610</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,786,790,27957,27958</link.rule.ids></links><search><creatorcontrib>de Freitas, S. J.</creatorcontrib><creatorcontrib>Torrezan, R.</creatorcontrib><creatorcontrib>Furtado, A. A. L.</creatorcontrib><creatorcontrib>Amorim, E.</creatorcontrib><creatorcontrib>Valadão, R. C.</creatorcontrib><creatorcontrib>Carvalhal, C. H. M.</creatorcontrib><creatorcontrib>Oliveira, G. M.</creatorcontrib><title>Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers</title><title>Journal of aquatic food product technology</title><description>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.</description><subject>Colour</subject><subject>Corn</subject><subject>dietary fiber</subject><subject>Environmental impact</subject><subject>Fibers</subject><subject>Fish fillets</subject><subject>Fish sausage</subject><subject>Flour</subject><subject>Food industry</subject><subject>Independent variables</subject><subject>innovative technologies</subject><subject>Marine fishes</subject><subject>Meat</subject><subject>Mitigation</subject><subject>Moisture effects</subject><subject>New products</subject><subject>Oreochromis niloticus</subject><subject>Organic wastes</subject><subject>Pineapples</subject><subject>Residues</subject><subject>Response surface methodology</subject><subject>Retention capacity</subject><subject>Sausages</subject><subject>Seafoods</subject><subject>solid waste</subject><subject>Starch</subject><subject>Tilapia</subject><subject>Water hardness</subject><issn>1049-8850</issn><issn>1547-0636</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9UdtuEzEQXSGQKIVPQLLESyKxwZddr_eNqvSClFCklGdr6h0TV4692Buq_BTfiFcpr8zLjGbOOTOaU1XvGV0xqugnRpteqZauOOV8xRmVisoX1Rlrm66mUsiXpS6Yega9rt7k_EgpU13Xn1V_vjmP5N55GB2QxV3CaHYp7l0mwfk4OXPIZO1CACzFR8K6Vi3JFg4ZfmImX_A3-jjiQGwhkQ2aHQRnwPsj2eIICaYy2yBMZLHZbpYEwkCuQnJmV_pPbtqR7y4gjGO5YnERIEAmJu5jLtsW69WycFNyfkmu3QOm_LZ6ZcFnfPecz6sf11f3l7f1-u7m6-XFujZCqKmWYKgQUnRc0F5IhhaMeKB9CTsMyAyljVFcDYi2MX0zN2Q3cInUWMmZOK8-nHTHFH8dME_6MR5SKCs178rTlWibGdWeUCbFnBNaPSa3h3TUjOrZGv3PGj1bo5-tKbzPJ54LNqY9PMXkBz3B0cdkEwTjshb_l_gLBUCUjQ</recordid><startdate>20220914</startdate><enddate>20220914</enddate><creator>de Freitas, S. 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Merril) Fibers</title><author>de Freitas, S. J. ; Torrezan, R. ; Furtado, A. A. L. ; Amorim, E. ; Valadão, R. C. ; Carvalhal, C. H. M. ; Oliveira, G. 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J.</au><au>Torrezan, R.</au><au>Furtado, A. A. L.</au><au>Amorim, E.</au><au>Valadão, R. C.</au><au>Carvalhal, C. H. M.</au><au>Oliveira, G. M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers</atitle><jtitle>Journal of aquatic food product technology</jtitle><date>2022-09-14</date><risdate>2022</risdate><volume>31</volume><issue>8</issue><spage>801</spage><epage>813</epage><pages>801-813</pages><issn>1049-8850</issn><eissn>1547-0636</eissn><abstract>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%. 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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 |
title | 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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