Elaboração de nuggets de tilápia do nilo (oreochromis niloticus) com diferentes concentrações de CMS adicionado de sálvia e alecrim e sua avaliação físico–química, microbiológica e sensorial

Abstract

Brazil is taking prominence in the production of farmed fish for being a country rich in freshwater, however still has a meat-eating fish less than the world average, and that's probably a reflection of the market price is still high. An alternative to this is to diversify the processing through development of new products such as, for example, chicken nuggets (breaded) and the aggregate utilization of the meat to the spine of the fish, or also called mechanically separated meat (CMS) is coming to decrease the final value of the product, since what was once waste is part of the product. The aim of this study was to develop tilapia fillet nuggets added sage and rosemary with different concentrations of CMS. There were three compositions containing 30, 40 and 50% of CMS with the addition of rosemary and sage and later tests were microbiological and physico-chemical and sensory with the audience that was willing to participate voluntarily test. The results of microbiological and physical-chemical properties meet the standards of the law. Tests have shown that the formulation of nuggets Tilapia fillet flesh with 40% CMS shown to be softer, thus with a firmer texture and consistency, that is of higher quality and flavor acceptability having an index of 4, 1, but a portion of up to 50% of CMS in fish nuggets did not affect significantly the sensory characteristics and acceptability of an index of 3.7 and being a good alternative to reduce costs and take advantage of fish processing waste. There were no significant differences between the samples (p> 0.05) in sensory acceptance. The sage and rosemary gave the Nuggets a taste which was well differentiated and approval was superior samples without these condiments.