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Elaboração de croquete de tilápia do Nilo (Oreochromis niloticus) a partir de CMS e aparas do corte em ‘V’ do filé e sua avaliação físico–química, microbiológica e sensorial

2010; Editora da Universidade Estadual de Maringá (Eduem); Volume: 32; Issue: 1 Linguagem: Inglês

10.4025/actascianimsci.v32i1.6909

1807-8672

Adriana Cristina Bordignon, Bruno Estevão de Souza, Leandro Bohnenberger, Cleonice Cristina Hilbig, Wilson Rogério Boscolo, Aldi Feiden,

Animal Nutrition and Physiology

The objective of this study was to develop breaded croquettes using MSM and trim from 'V" cut tilapia fillets. In the same study, physical-chemical and microbiological parameters were evaluated for raw materials and the ready croquettes, as well as a sensory analysis. For MSM, moisture was 79.05%, protein 14.63%, ash 0.87% and ether extract 4.66%; for the trim, 81.27, 14.53, 1.13 and 1.93%, respectively. For the pre-fried MSM croquettes, the values found were 57.93% moisture, 15.11% protein, 11.59% ash and 3.36% ether extract; for pre-fried trim croquettes, 57.84, 15.34, 9.17 and 3.95%, respectively. These parameters are within the current legislation for breaded products. The microbiological analysis of raw materials and pre-fried croquettes are within microbiological standards for foods. The sensory analysis showed that both croquettes were moderately accepted by tasters. Therefore, they can become an alternative to add value to fish by-products, with good consumer acceptance and meeting quality standards.