scholarly journals Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)

2021 ◽  
Vol 10 (1) ◽  
pp. 203-220
Author(s):  
Heloísa Maria Ângelo Jerônimo ◽  
Maria Elieidy Gomes de Oliveira ◽  
Carlos Eduardo Vasconcelos de Oliveira ◽  
Natália Ferrão Castelo Branco Melo ◽  
Alex Poeta Casali ◽  
...  
Keyword(s):  
Nile Tilapia ◽  
Meat Product ◽  
Animal Fat ◽  
Physico Chemical ◽  
Pork Fat ◽  
Mechanically Separated Meat ◽  
Sensory Parameters ◽  
Emulsified Meat ◽  
Texture Attributes

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.

scholarly journals Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 73
Author(s):  
Anna Judith Perez-Baez ◽  
Juan Pedro Camou ◽  
Martin Valenzuela-Melendres ◽  
Raquel Lucas-Gonzalez ◽  
Manuel Viuda-Martos
Keyword(s):  
Meat Product ◽  
Control Sample ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Meat Industry ◽  
Hibiscus Sabdariffa ◽  
High Fat ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Emulsified Meat

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 86.31 and 69.82 mg NaNO2/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product.

scholarly journals Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 830 ◽  
Author(s):  
Tatiana Pintado ◽  
Susana Cofrades
Keyword(s):  
Meat Product ◽  
Technological Properties ◽  
Fat Replacer ◽  
Lipid Mixture ◽  
Fat Replacers ◽  
Chilled Storage ◽  
Animal Fat ◽  
Emulsion Gel ◽  
Fermented Sausages ◽  
Pork Fat

The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared their effect on the nutritional quality and sensory acceptability of fuets and their behaviour with regard to technological properties and microbiological and oxidative stability during 30 days of chilled storage. This strategy allowed products with an improved fatty acid profile and a 12-fold decrease of the polyunsaturated fatty acids (PUFA) n-6/n-3 ratio, as compared to the control samples. Irrespective of the structuring method used as animal fat replacer, reformulated samples showed a good oxidative status during chilled storage. In general, no differences that depended on the use of oleogel or emulsion gel were observed in the technological properties and microbiological status, so the choice of one or the other would be conditioned by other factors than the characteristics that the product develops. However, further studies are needed to improve the sensory attributes of the reformulated samples.

In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin

2019 ◽  
Vol 84 (6) ◽  
pp. 1331-1339 ◽  
Author(s):  
Aarón Jonary Santiaguín‐Padilla ◽  
Etna Aida Peña‐Ramos ◽  
Alfonso Pérez‐Gallardo ◽  
Agustin Rascón‐Chu ◽  
Marisela González‐Ávila ◽  
...  
Keyword(s):  
Meat Product ◽  
In Vitro Digestibility ◽  
Animal Fat ◽  
Emulsified Meat

Laboratory Methods for the Physico-Chemical Characterization of Recombinant Allergens as Reference Standards

Alergologia ◽  
2020 ◽  
Vol 1 (4) ◽  
pp. 7
Author(s):  
Mariana Vieru ◽  
Florin-Dan Popescu ◽  
Laura Haidar ◽  
Carmen Bunu-Panaitescu
Keyword(s):  
Chemical Characterization ◽  
Reference Standards ◽  
Recombinant Allergens ◽  
Laboratory Methods ◽  
Physico Chemical

Mineralogical and physico-chemical characterization of a sintered feldspathic sand

2010 ◽  
Vol 35 (5) ◽  
pp. 261-267 ◽  
Author(s):  
Wissemn Gallala ◽  
Mohamed Essghaier Gaied ◽  
Borhen Kchaou
Keyword(s):  
Chemical Characterization ◽  
Physico Chemical

Incidence and molecular characterization of fungi and yeast isolated from cultured catfish and Nile tilapia

2020 ◽  
Vol 21 (3) ◽  
pp. 61-66
Author(s):  
Ola Hashem ◽  
Viola Zaki ◽  
Rawia Adawy
Keyword(s):  
Molecular Characterization ◽  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Clarias Gariepinus ◽  
Fungal Species ◽  
High Rate ◽  
Fish Farms ◽  
Isolation And Identification ◽  
Penicillium Spp

Objective: To study the incidence and seasonal dynamics of different fungi affected freshwater fishes in Lake Manzala with molecular identification of the isolated fungi. Animals: 300 Nile tilapia (Oreochromis niloticus) and 300 catfish (Clarias gariepinus). Design: Descriptive study. Procedures: Random samples of Oreochromis niloticus (O. niloticus) and Clarias gariepinus (C. gariepinus) were collected from Manzala fish farms. Clinical and postmortem examination of fish was applied. Isolation and identification of different fungi were performed by conventional methods. Furthermore, the molecular characterization of isolated fungi was carried out. Results: C. gariepinus had a higher rate of infection with different fungal species than O. niloticus. Aspergillus spp. (Aspergillus niger and Aspergillus flavus) were the most fungal isolated from the examined fishes, followed by Penicillium spp. and Candida albicans. Aspergillus spp were detected in all seasons with a higher rate in summer and spring. A. flavus, A. niger, Penicillium spp. and C.albicans isolates were amplified from both C. gariepinus and O. niloticus at the specified molecular weight using PCR. Conclusion and clinical relevance: Fungal infection affected the fish showing different external and internal lesions, all species of Aspergillus were found in all seasons with a high rate in, hot seasons, summer and spring. The Prevalence of Penicillium and C. albicans were also reported. All fungal isolates were identified on the phenotypic and molecular bases.

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