Stability of tilapia Minced (Oreochromis niloticus) due to the use of different additives
The application of minced extraction process is an emergent and attractive process due to its possibility of greater meat recovering, creating better quality products. The development of new formulation is necessary to improve the technological quality of minced, and can be achieved through the use...
| Principais autores: | Cabral, Ingridy Simone Ribeiro, Angelini, Maria Fernanda Calil, Shirahigue, Ligianne Din, Sucasas, Lia Ferraz de Arruda, Oetterer, Marília |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2013
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3375 |
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peri-article-33752015-11-17T19:15:04Z Stability of tilapia Minced (Oreochromis niloticus) due to the use of different additives Cabral, Ingridy Simone Ribeiro Angelini, Maria Fernanda Calil Shirahigue, Ligianne Din Sucasas, Lia Ferraz de Arruda Oetterer, Marília Tilapia; Minced; Antioxidant; Quality; Chemical additives The application of minced extraction process is an emergent and attractive process due to its possibility of greater meat recovering, creating better quality products. The development of new formulation is necessary to improve the technological quality of minced, and can be achieved through the use of preservative ingredients. The aim of this study was to evaluate the effect of washing and use of additives such as BHT and the association sodium tripolyphosphate / sodium erythorbate, on the stability of tilapia minced stored at frozen until 60 days. Minced was prepared from tilapia with addition of different antioxidants, and its composition and freshness characteristics (TVB-N and TBARS) were evaluated. It was observed that the non-washed minced presented lower moisture but higher levels of proteins, lipids and ash. After the freshness analysis, the washed minced TVB-N showed lower values than non-washed, and the samples with antioxidants presented higher stability during storage. The TBARS analysis of cooked samples showed a lower stability and it was verified that the storage time tends to increase the oxidation. It was concluded that both washing and addition of antioxidants were able to enhance stability against minced storage under freezing. DOI: http://dx.doi.org/10.14685/rebrapa.v3i1.85 Universidade Tecnológica Federal do Paraná (UTFPR) FAPESP 2013-06-14 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3375 10.14685/rebrapa.v3i1.85 Brazilian Journal of Food Research; v. 3, n. 1 (2012); 44-49 Brazilian Journal of Food Research; v. 3, n. 1 (2012); 44-49 2448-3184 10.14685/rebrapa.v3i1 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3375/2288 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Cabral, Ingridy Simone Ribeiro Angelini, Maria Fernanda Calil Shirahigue, Ligianne Din Sucasas, Lia Ferraz de Arruda Oetterer, Marília |
| spellingShingle |
Cabral, Ingridy Simone Ribeiro Angelini, Maria Fernanda Calil Shirahigue, Ligianne Din Sucasas, Lia Ferraz de Arruda Oetterer, Marília Stability of tilapia Minced (Oreochromis niloticus) due to the use of different additives |
| author_sort |
Cabral, Ingridy Simone Ribeiro |
| title |
Stability of tilapia Minced (Oreochromis niloticus) due to the use of different additives |
| title_short |
Stability of tilapia Minced (Oreochromis niloticus) due to the use of different additives |
| title_full |
Stability of tilapia Minced (Oreochromis niloticus) due to the use of different additives |
| title_fullStr |
Stability of tilapia Minced (Oreochromis niloticus) due to the use of different additives |
| title_full_unstemmed |
Stability of tilapia Minced (Oreochromis niloticus) due to the use of different additives |
| title_sort |
stability of tilapia minced (oreochromis niloticus) due to the use of different additives |
| description |
The application of minced extraction process is an emergent and attractive process due to its possibility of greater meat recovering, creating better quality products. The development of new formulation is necessary to improve the technological quality of minced, and can be achieved through the use of preservative ingredients. The aim of this study was to evaluate the effect of washing and use of additives such as BHT and the association sodium tripolyphosphate / sodium erythorbate, on the stability of tilapia minced stored at frozen until 60 days. Minced was prepared from tilapia with addition of different antioxidants, and its composition and freshness characteristics (TVB-N and TBARS) were evaluated. It was observed that the non-washed minced presented lower moisture but higher levels of proteins, lipids and ash. After the freshness analysis, the washed minced TVB-N showed lower values than non-washed, and the samples with antioxidants presented higher stability during storage. The TBARS analysis of cooked samples showed a lower stability and it was verified that the storage time tends to increase the oxidation. It was concluded that both washing and addition of antioxidants were able to enhance stability against minced storage under freezing. DOI: http://dx.doi.org/10.14685/rebrapa.v3i1.85 |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2013 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3375 |
| _version_ |
1805294253799112704 |
| score |
10,814766 |