Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers

ABSTRACT

The production of organic waste following processing is a problem faced by food industries. Its use in the development of new products is an important strategy for the mitigation of this environmental impact. The aim of the study was to investigate the effects of pineapple residue flour and corn starch on the development of a cooked sausage developed from mechanically separated meat (MSM) from Nile tilapia fillet residues, on sausage humidity, water retention capacity, yield, shrinkage, texture profile, and color L*, a*, and b* evaluations at time zero. Response surface methodology) was used to select the best formulations from the responses of both assessed independent variables, corn starch and pineapple residue flour, ranging, respectively, from 0.29% to 2% and from 3% to 8%. A significant effect (p < .05) of the starch and PRF interaction was noted for moisture, and a PRF effect was detected for WRC, hardness, and chewability.

KEYWORDS:

• Fish sausage
• solid waste
• dietary fiber
• innovative technologies

Acknowledgments

To the Banco Nacional de Desenvolvimento Econômico e Social (BNDES);

To the Secretaria de Agricultura e Pesca (SAP)/Ministério da Agricultura, Pecuária e Abastecimento (MAPA);

To the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), for the financial support and provision of DTI-C scholarship linked to the project BRS-Aqua, PC-Fish Technology, Production process of tilapia sausage based on CMS and fibers;

To the Embrapa Agroindústria de Alimentos, for making the execution of all the experiments possible and;

To the Universidade Federal Rural do Rio de Janeiro (UFRRJ) and Programa de Pós Graduação em Ciência e Tecnologia de Alimentos (PPGCTA).

Disclosure statement

No potential conflict of interest was reported by the author(s).