Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties

ALBERGARIA, Francielly Corrêa; COSTA, Mariana Silveira; SCHIASSI, Maria Cecília Evangelista Vasconcelos; LAGO, Amanda Maria Teixeira; TORRES, Luciana Marques; GOMES, Maria Emília de Sousa

doi:10.1590/fst.49821

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.49821 copy

Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The fish processing processes generate a large volume of residues, so, an alternative for the use is the production of minced fish (MF). Thus, this study aimed to develop breaded with different concentrations of MF of salmon and tilapia fillet, and to analyze the chemical, physical and microbiological characteristics, as well as to determine the acceptability and purchase intention of the formulations. In technological and nutritional terms, the use of salmon MF in the production of breaded products did not detract from the quality of the final product, indicating a viable alternative for the use of salmon waste.

Keywords:
waste utilization; development of new products; Salmo salar

Ingredients	Treatments (wt. %)
Ingredients	F1	F2	F3	F4	F5
Tilapia fillet	56.00	42.00	28.00	14.00	0.00
MF of salmon	0.00	14.00	28.00	42.00	56.00
Textured soy protein	9.34	9.34	9.34	9.34	9.34
Maize starch	16.46	16.46	16.46	16.46	16.46
Salt	4.21	4.21	4.21	4.21	4.21
Soy oil	1.05	1.05	1.05	1.05	1.05
Monosodium glutamate	1.27	1.27	1.27	1.27	1.27
Garlic powder	5.27	5.27	5.27	5.27	5.27
Powdered onion	6.40	6.40	6.40	6.40	6.40
Breading liquid
Powdered milk	11.75	11.75	11.75	11.75	11.75
Wheat flour	29.38	29.38	29.38	29.38	29.38
Water	58.87	58.87	58.87	58.87	58.87
Breading flour
Rose flour	50.00	50.00	50.00	50.00	50.00
Corn flour	50.00	50.00	50.00	50.00	50.00

Formulations	Moisture (%)	Fat (%)	Protein (%)	Ash (%)	Carbohydrates (%)
F1	58.18 ± 1.60^a	1.08 ± 0.10^e	12.74 ± 0.25^a	2.65 ± 0.14^a	24.35 ± 1.47^e
F2	51.13 ± 1.68^b	3.03 ± 0.20^d	11.26 ± 0.69^b	2.61 ± 0.09^a	31.97 ± 1.98^d
F3	48.68 ± 0.58^c	6.51 ± 0.39^c	9.55 ± 0.49^c	2.56 ± 0.08^a	31.73 ± 1.75^c
F4	47.52 ± 1.01^c	7.91 ± 0.22^b	9.45 ± 0.56^c	2.60 ± 0.48^a	32.52 ± 1.21^b
F5	45.87 ± 1.07^d	10.52 ± 1.15^a	7.72 ± 0.48^d	2.92 ± 0.08^a	32.97 ± 1.89^a

Formulations	L*	a*	b*
F1	53.75 ± 0.31^a	5.88 ± 0.03^e	23.60 ± 0.23^d
F2	52.36 ± 0.13^b	8.51 ± 0.20^d	24.89 ± 0.26^c
F3	51.94 ± 0.25^c	11.70 ± 0.09^c	26.63 ± 0.15^b
F4	51.80 ± 0.11^c	12.51 ± 0.15^b	26.73 ± 0.10^b
F5	51.11 ± 0.09^d	14.44 ± 0.08^a	27.49 ± 0.06^a

Formulations	Elasticity (mm)	Cohesiveness	Hardness (g)	Chewiness (g.mm)	Adhesiveness
F1	0.651 ± 0.01^a	0.354 ± 0.02^a	595.98 ± 54.69^a	172.38 ± 16.44^a	-1.32 ± 0.17^a
F2	0.435 ± 0.04^b	0.324 ± 0.01^a	262.82 ± 23.31^b	24.51 ± 2.01^b	-1.34 ± 0.27^a
F3	0.441 ± 0.02^b	0.328 ± 0.01^a	212.71 ± 20.31^b	38.49 ± 6.60^b	-1.30 ± 0.28^a
F4	0.459 ± 0.02^b	0.335 ± 0.01^a	223.28 ± 18.37^b	26.06 ± 3.71^b	-1.74 ± 0.16^a
F5	0.332 ± 0.01^c	0.272 ± 0.02^b	198.02 ± 24.38^b	26.64 ± 5.02^b	-1.90 ± 0.46^b

Analysis	Staphylococcus positive coagulase (CFU/g)	Salmonella sp. (CFU/g)	Total coliforms (MPN/g)	Aerobic mesophiles (CFU/g)	Fungi and yeasts (CFU/g)
Limits	10²⁽¹⁾	Absent (1)	-- (2)	-- ⁽²⁾	-- ⁽²⁾
F1	< 10²	Absent	< 10³	< 10²	< 10²
F2	< 10²	Absent	< 10³	< 10²	< 10²
F3	< 10²	Absent	< 10³	< 10²	< 10²
F4	< 10²	Absent	< 10³	< 10²	< 10²
F5	< 10²	Absent	< 10³	< 10²	< 10²

Formulations	Appearance	Texture	Taste	Overall liking	Purchase intention
F1	7.22 ± 1.50^a	6.93 ± 1.38^a	7.14 ± 1.42^a	7.17 ± 1.27^a	3.94 ± 0.99^a
F2	7.09 ± 1.42^a	7.08 ± 1.37^a	7.22 ± 1.41^a	7.11 ± 1.34^a	3.84 ± 1.06^a
F3	6.82 ± 1.58^ab	6.72 ± 1.83^a	7.08 ± 1.56^a	6.95 ± 1.58^a	3.67 ± 1.13^a
F4	6.92 ± 1.38^ab	7.03 ± 1.63^a	7.18 ± 1.43^a	7.13 ± 1.38^a	3.82 ± 1.01^a
F5	6.44 ± 1.70^b	6.44 ± 1.85^b	6.31 ± 1.70^b	6.28 ± 1.70^b	3.19 ± 1.16^b

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[1] *Corresponding author: francorreaalberg@gmail.com