NUGGETS PREPARED USING MECHANICALLY SEPARATED MEAT (MSM) OBTAINED FROM TILAPIA CARCASSES AND CASSAVA DOUGH
The aim of this study was to develop Mechanically Separated Meat (MSM) nuggets produced using tilapia fillet residues (obtained from the filleting process performed at the Fish Market in Teresina, Piauí, Brazil) and cassava dough. Five nugget formulations were developed, and the following microbiolo...
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Instituto de Pesca
2021-08-01
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| Series: | Boletim do Instituto de Pesca |
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| Online Access: | https://www.pesca.sp.gov.br/boletim/index.php/bip/article/view/1585/1503 |
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| author | Rafael Gomes Abreu BACELAR Marília Da Silva SOUSA José Humberto SANTOS FILHO Nathálya de Oliveira MOURA Maria Christina Sanches MURATORI |
| author_facet | Rafael Gomes Abreu BACELAR Marília Da Silva SOUSA José Humberto SANTOS FILHO Nathálya de Oliveira MOURA Maria Christina Sanches MURATORI |
| author_sort | Rafael Gomes Abreu BACELAR |
| collection | DOAJ |
| description | The aim of this study was to develop Mechanically Separated Meat (MSM) nuggets produced using tilapia fillet residues (obtained from the filleting process performed at the Fish Market in Teresina, Piauí, Brazil) and cassava dough. Five nugget formulations were developed, and the following microbiological analyses were performed: Escherichia coli counts, coagulase-positive Staphylococcus counts, and Salmonella sp. detection. Physicochemical analyses were also carried out concerning moisture content, ash, protein, lipids, carbohydrates, calories, water activity and pH. A sensory analysis was performed by untrained tasters concerning color, aroma, flavor, texture, global acceptance, and purchase intention. The microbiological analyses results indicate that both the tilapia MSM and the prepared nuggets exhibited suitable hygienic sanitary standard for human consumption. The physicochemical assessments indicated a nutrient-rich product. Regarding the sensory analysis, good nugget acceptance was observed. In conclusion, the use of tilapia MSM to produce nuggets is a good way to use carcasses that would otherwise be discarded, and cassava dough up to 21.5% may be used for nugget production. |
| format | Article |
| id | doaj-art-ca6558ee8ba8402cbb1d82482caf87fa |
| institution | DOAJ |
| issn | 1678-2305 |
| language | English |
| publishDate | 2021-08-01 |
| publisher | Instituto de Pesca |
| record_format | Article |
| series | Boletim do Instituto de Pesca |
| spelling | doaj-art-ca6558ee8ba8402cbb1d82482caf87fa2025-08-20T03:05:06ZengInstituto de PescaBoletim do Instituto de Pesca1678-23052021-08-01471810.20950/1678-2305/bip.2021.47.e614NUGGETS PREPARED USING MECHANICALLY SEPARATED MEAT (MSM) OBTAINED FROM TILAPIA CARCASSES AND CASSAVA DOUGHRafael Gomes Abreu BACELAR0https://orcid.org/0000-0002-4525-4480Marília Da Silva SOUSA1https://orcid.org/0000-0003-4565-7076José Humberto SANTOS FILHO2https://orcid.org/0000-0003-3882-5422Nathálya de Oliveira MOURA3https://orcid.org/0000-0002-6162-0225Maria Christina Sanches MURATORI4https://orcid.org/0000-0002-4569-0995Universidade Federal do Piauí – UFPI.Universidade Federal do Piauí – UFPI.Universidade Federal do Piauí – UFPI.Universidade Federal do Piauí – UFPI.Universidade Federal do Piauí – UFPI.The aim of this study was to develop Mechanically Separated Meat (MSM) nuggets produced using tilapia fillet residues (obtained from the filleting process performed at the Fish Market in Teresina, Piauí, Brazil) and cassava dough. Five nugget formulations were developed, and the following microbiological analyses were performed: Escherichia coli counts, coagulase-positive Staphylococcus counts, and Salmonella sp. detection. Physicochemical analyses were also carried out concerning moisture content, ash, protein, lipids, carbohydrates, calories, water activity and pH. A sensory analysis was performed by untrained tasters concerning color, aroma, flavor, texture, global acceptance, and purchase intention. The microbiological analyses results indicate that both the tilapia MSM and the prepared nuggets exhibited suitable hygienic sanitary standard for human consumption. The physicochemical assessments indicated a nutrient-rich product. Regarding the sensory analysis, good nugget acceptance was observed. In conclusion, the use of tilapia MSM to produce nuggets is a good way to use carcasses that would otherwise be discarded, and cassava dough up to 21.5% may be used for nugget production.https://www.pesca.sp.gov.br/boletim/index.php/bip/article/view/1585/1503oreochromis niloticusmanihot esculentawastefish. |
| spellingShingle | Rafael Gomes Abreu BACELAR Marília Da Silva SOUSA José Humberto SANTOS FILHO Nathálya de Oliveira MOURA Maria Christina Sanches MURATORI NUGGETS PREPARED USING MECHANICALLY SEPARATED MEAT (MSM) OBTAINED FROM TILAPIA CARCASSES AND CASSAVA DOUGH Boletim do Instituto de Pesca oreochromis niloticus manihot esculenta waste fish. |
| title | NUGGETS PREPARED USING MECHANICALLY SEPARATED MEAT (MSM) OBTAINED FROM TILAPIA CARCASSES AND CASSAVA DOUGH |
| title_full | NUGGETS PREPARED USING MECHANICALLY SEPARATED MEAT (MSM) OBTAINED FROM TILAPIA CARCASSES AND CASSAVA DOUGH |
| title_fullStr | NUGGETS PREPARED USING MECHANICALLY SEPARATED MEAT (MSM) OBTAINED FROM TILAPIA CARCASSES AND CASSAVA DOUGH |
| title_full_unstemmed | NUGGETS PREPARED USING MECHANICALLY SEPARATED MEAT (MSM) OBTAINED FROM TILAPIA CARCASSES AND CASSAVA DOUGH |
| title_short | NUGGETS PREPARED USING MECHANICALLY SEPARATED MEAT (MSM) OBTAINED FROM TILAPIA CARCASSES AND CASSAVA DOUGH |
| title_sort | nuggets prepared using mechanically separated meat msm obtained from tilapia carcasses and cassava dough |
| topic | oreochromis niloticus manihot esculenta waste fish. |
| url | https://www.pesca.sp.gov.br/boletim/index.php/bip/article/view/1585/1503 |
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