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Vol 1, Issue 1, 2022
Pages: 203 - 220
Review article
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Received: Revised: >> Accepted: >> Published: 22.04.2021. Review article

Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)

By
Heloísa Maria Ângelo Jerônimo ,
Heloísa Maria Ângelo Jerônimo

Laboratory of Food Technology and Analysis, Education and Health Center, Federal University of Campina Grande,

Maria Elieidy Gomes de Oliveira ,
Maria Elieidy Gomes de Oliveira

Post-Graduate Program in Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Paraíba,

Carlos Eduardo Vasconcelos de Oliveira ,
Carlos Eduardo Vasconcelos de Oliveira

Post-Graduate Program in Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Paraíba,

Natália Ferrão Castelo Branco Melo ,
Natália Ferrão Castelo Branco Melo

Post-Graduate Program in Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Pernambuco,

Alex Poeta Casali Orcid logo ,
Alex Poeta Casali

Laboratory of Farming and Aquaculture Products, Department of Agroindustrial Management and Technology, Human, Social and Agrarian Sciences Center, Federal University of Paraíba,

Antônio Rosendo da Costa ,
Antônio Rosendo da Costa

Laboratory of Farming and Aquaculture Products, Department of Agroindustrial Management and Technology, Human, Social and Agrarian Sciences Center, Federal University of Paraíba,

Aryane Ribeiro da Silva ,
Aryane Ribeiro da Silva

Laboratory of Food Technology and Analysis, Education and Health Center, Federal University of Campina Grande,

Ricácia de Sousa Silva ,
Ricácia de Sousa Silva

Laboratory of Food Technology and Analysis, Education and Health Center, Federal University of Campina Grande,

Tânia Lúcia Montenegro Stamford Orcid logo
Tânia Lúcia Montenegro Stamford

Post-Graduate Program in Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Pernambuco,

Abstract

This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork fat). The elaborated products were tested for technological, physical, physico-chemical, microbiological and sensory parameters. The results showed that the fish mortadella were microbiologically stable with a particular texture for an emulsified meat product, attractive colour and characteristic flavour. All formulations met the expected identity and quality requirements. They also achieved good acceptance by the judges, in which formulation M1 may be highlighted for presenting an emulsion stability of 97 %, higher protein content (18.09 %) and lower lipids (16.31 %). In addition, it also reached higher mean scores for texture attributes and purchase intent. Therefore, it is possible to prepare fish mortadellas from tilapia MSM using less animal fat.

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