Evaluation of Physicochemical and Sensory Properties of Sausages Made with Washed and Unwashed Mince from Nile Tilapia By-products

被引：20
作者：
Campagnoli De Oliveira Filho, Paulo Roberto [1 ]
Macedo Viegas, Elisabete Maria [1 ]
Kamimura, Eliana Setsuko [2 ]
Trindade, Marco Antonio [2 ]
机构：
[1] Univ Sao Paulo FZEA USP, Fac Zootecnia & Engn Alimentos, Dept Zootecnia, BR-13635900 Pirassununga, SP, Brazil
[2] Univ Sao Paulo FZEA USP, Fac Anim Sci & Food Engn, Dept Food Engn, BR-13635900 Pirassununga, SP, Brazil
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2012年 / 21卷 / 03期
关键词：
minced fish; stuffed products; fillet by-products; fish; response surface methodology; RESPONSE-SURFACE METHODOLOGY; FUNCTIONAL-PROPERTIES; OREOCHROMIS-NILOTICUS; FISH SAUSAGE; STORAGE; PROTEINS; TEXTURE; QUALITY; SURIMI;
D O I：
10.1080/10498850.2011.590270
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study evaluates the effects of inclusion level (60 to 100%) and washing cycles (0 to 2) of minced fish from Nile tilapia fillet by-products on proximate composition, mineral contents, color, hardness, and sensory acceptance of sausages. A complete 2(2) factorial experimental design was used. Regression models for protein, fat, moisture, minerals, color, and hardness were developed. The optimum combinations for the independent variables are sausages made with 100% non-washed minced fish, which represents a better use of by-products without generating washing residues, leading to less expensive sausage with higher nutritional value.
引用
收藏
页码：222 / 237
页数：16
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