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Laboratory of Food Technology and Analysis, Education and Health Center, Federal University of Campina Grande,
Post-Graduate Program in Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Paraíba,
Post-Graduate Program in Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Paraíba,
Post-Graduate Program in Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Pernambuco,
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Laboratory of Farming and Aquaculture Products, Department of Agroindustrial Management and Technology, Human, Social and Agrarian Sciences Center, Federal University of Paraíba,
Laboratory of Farming and Aquaculture Products, Department of Agroindustrial Management and Technology, Human, Social and Agrarian Sciences Center, Federal University of Paraíba,
Laboratory of Food Technology and Analysis, Education and Health Center, Federal University of Campina Grande,
Laboratory of Food Technology and Analysis, Education and Health Center, Federal University of Campina Grande,
Post-Graduate Program in Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Pernambuco,
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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