Evaluation of Physicochemical and Sensory Properties of Sausages Made with Washed and Unwashed Mince from Nile Tilapia By-products |
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| Authors: | Paulo Roberto Campagnoli de Oliveira Filho Elisabete Maria Macedo Viegas Eliana Setsuko Kamimura Marco Antonio Trindade |
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| Institution: | 1. Department of Animal Science, Faculty of Animal Science and Food Engineering , University of S?o Paulo (FZEA-USP) , Pirassununga , SP , Brazil paulocoliveira@usp.br;3. Department of Animal Science, Faculty of Animal Science and Food Engineering , University of S?o Paulo (FZEA-USP) , Pirassununga , SP , Brazil;4. Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of S?o Paulo (FZEA-USP) , Pirassununga , SP , Brazil |
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| Abstract: | This study evaluates the effects of inclusion level (60 to 100%) and washing cycles (0 to 2) of minced fish from Nile tilapia fillet by-products on proximate composition, mineral contents, color, hardness, and sensory acceptance of sausages. A complete 22 factorial experimental design was used. Regression models for protein, fat, moisture, minerals, color, and hardness were developed. The optimum combinations for the independent variables are sausages made with 100% non-washed minced fish, which represents a better use of by-products without generating washing residues, leading to less expensive sausage with higher nutritional value. |
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| Keywords: | minced fish stuffed products fillet by-products fish response surface methodology |
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