Physicochemical and sensory evaluation of mortadella based on Nile tilapia filleting residues

ABSTRACT: The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one with 100% tilapia fillet trimmings, another containing 100% chicken meat and the third with 100% pork meat. Mortadellae were characterized in terms of microbiology, chemical composition, calcium, collagen, pH, Aw, colour, texture and formulation cost. Mortadella was within the recommended microbiological standards. Tilapia mortadella had higher levels of moisture, ash, calcium and collagen, higher pH and lower water activity when compared to other species. The tilapia mortadella had lower brightness, higher chroma a * and intermediate chroma b *, compared with the others. The texture of tilapia mortadella was better in terms of hardness, gumminess and chewability, the values of which were lower. The chicken mortadella had a higher acceptance rate; however, that of tilapia was also high, while all evaluated attributes of pork received the worst grades. Nile tilapia mortadella is a technological innovation that can be introduced into the food sector with good nutritional value and a good acceptance index.

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Ingredient modification to improve nutrition of Indonesian Koya made of nile and soy as a source of protein

Food Research ◽

10.26656/fr.2017.5(2).498 ◽

2021 ◽

Vol 5 (2) ◽

pp. 314-324

Author(s):

R.B.K. Anandito ◽

Kawiji ◽

L. Purnamayati ◽

L.L. Maghfira

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Chemical Composition ◽

Sensory Evaluation ◽

Nile Tilapia ◽

Protein Composition ◽

Essential Amino Acids ◽

High Protein ◽

Soy Flour ◽

Protein Sources

Koya is an Indonesian food often used as a seasoning topping. Koya is made from prawn crackers and fried onions. It is popular and can be used as an alternative to improve human nutrition, primarily to fulfill the protein needs in children. One of the high-protein sources is the Nile tilapia which is easily cultured in Indonesia. Tilapia can be combined with soy, a high protein local food. The aim of this study was to determine the characteristics of Koya made from Tilapia and combined with either soy or fermented soy (tempeh). Koya was made from a combination of the main ingredients, such as Nile tilapia -soy flour (NS) and Nile tilapia-tempeh flour (NT) with a ratio of tilapia: soy flour/tempeh flour 40:60, 50:50, and 60:40, respectively. Each Koya was tested for its chemical composition and sensory evaluation. The results indicated that the combination of Nile tilapia-soy flour and Nile tilapia-tempeh had a significant effect on the chemical and sensory characteristics. With the higher concentration of tilapia; the moisture, ash, and protein composition increased, but the fat content decreases. Koya with 60% of tilapia either combined with 40% soy (NS3) or 40% tempeh (NT3), was the most preferred by panelists. Koya NS3 contained moisture, ash, fat, protein, and carbohydrates of 13.06%, 5.15%, 19.59%, 54.19%, and 21.50%; respectively while NT3 of 13.32%, 3.89%, 19.28%, 48.72%, and 28.06%; respectively. Koya NS3 and NT3 contained linoleic and linolenic fatty acids and higher essential and non-essential amino acids than commercial Koya.

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Impact of incorporation of Monechma ciliatum seed flour on the chemical composition, nutritional value and sensory evaluation of sorghum Kisra

Egyptian Journal of Food Science ◽

10.21608/ejfs.2021.45938.1082 ◽

2021 ◽

Vol 0 (0) ◽

pp. 0-0

Author(s):

ABDALBASIT MARIOD ◽

Eshraga Abdalrahman ◽

MAHADI SHAKAK

Keyword(s):

Chemical Composition ◽

Sensory Evaluation ◽

Nutritional Value ◽

Seed Flour ◽

Monechma Ciliatum

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THE EFFECT OF ADDING FENUGREEK LEAVES POWDER (FOENUM-GRACEUM L.) ON CHEMICAL COMPOSITION AND SENSORY EVALUATION FOR MINCED MUTTON AND BEEF CATTLE PATTIES

Anbar Journal of Agricultural Sciences ◽

10.32649/ajas/2020/6 ◽

2020 ◽

pp. 69-74

Keyword(s):

Chemical Composition ◽

Beef Cattle ◽

Sensory Evaluation ◽

Nutritional Value ◽

Minced Beef ◽

Cattle Meat ◽

Fenugreek Leaves ◽

Different Levels

The aim of this study was to investigate the effect of different levels of fenugreek leaves powder on chemical composition and sensory evaluation for minced mutton and beef cattle patties. Fenugreek leaves powder at levels of 0, 0.5, 1 and 1.5% were used. Nutritional value and sensory evaluation were evaluated of this product. The data of flavor tenderness, juiciness and acceptability were significantly improved when the concentrate of fenugreek increased until 1% for minced beef cattle patties while sensory evaluation of minced mutton patties did not show any improvement by using fenugreek leaves powder. The results of chemical composition did not show any significant in protein and fat concentrations. In conclusion, the results revealed the possibility of using 1% fenugreek leaves powder in beef cattle meat patties which improved sensory evaluation and did not affect their chemical composition.

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Chemical Composition and Nutritional value of fresh strawberry fruit (Fragaria x ananassa)

10.33107/ubt-ic.2017.175 ◽

2017 ◽

Author(s):

Hyrie Koraqi ◽

Sami Makolli ◽

Gafur Xhabiri

Keyword(s):

Chemical Composition ◽

Nutritional Value ◽

Fragaria X Ananassa ◽

Strawberry Fruit

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Population Study on the Impact Food Chemical Composition on Patients with Non-Alcoholic Fatty Liver Diseases

Revista de Chimie ◽

10.37358/rc.18.4.6237 ◽

2018 ◽

Vol 69 (4) ◽

pp. 961-964

Author(s):

Andrei Vasile Olteanu ◽

Georgiana Emmanuela Gilca Blanariu ◽

Gheorghe Gh. Balan ◽

Dana Elena Mitrica ◽

Elena Gologan ◽

...

Keyword(s):

Chemical Composition ◽

Fatty Liver ◽

Nutritional Value ◽

Liver Steatosis ◽

Saturated Fat ◽

Control Group ◽

Healthy Population ◽

Alcoholic Fatty Liver ◽

Major Interest ◽

The Impact

Non-alcoholic fatty liver disease (NAFLD) has become of major interest worldwide, it is estimated that more than 20% of the general population suffer from liver steatosis. NAFLD is highly associated with metabolic risk factors like type 2 diabetes mellitus, obesity and dyslipidemia, the patients diagnosed with NAFLD should adopt a high fiber low calorie diet, with reduced saturated fat and carbohydrates content, leading to weight loss and improvement of metabolic profile. Our study is aiming to shape the profile of the patient interested in being informed related to food quality and chemical composition and to evaluate the aspects on the food products label which are important for the customer. Between June 2017 and December 2017, 83 patients diagnosed with NASH were included in the study, representing the study group, while 33 subjects, without metabolic syndrome or digestive diseases, selected from patient list belonging to two general practitioners, constituted the control group. Related to the interest of being informed about the chemical composition and nutritional value of the products bought, the study showed a low interest for the provided information on nutritional value. lack of confidence in the provided information and complexity of the information are understandable, the high number of subject reasoning through lack of immediate clinical benefit is surprising. Among the healthy population the willingness to pay attention to this aspect is extremely low.

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