Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation

Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation

The aim of this study was to obtain products (surimi and fishburger) from mechanically separated meat (MSM) of Nile tilapia (Oreochromis niloticus), and evaluate its aspects chemical, microbiological, nutritional and sensory attributes. For fishburger preparation the MSM was submitted to successive...

Full description

Bibliographic Details
Main Authors:	Fabiola Helena dos Santos Fogaça, Fabrizia Sayuri Otani, Carolina De Gaspari Portella, Luiz Gonzaga Alves dos Santos-Filho, Léa Silvia Sant'Ana
Format:	Article
Language:	English
Published:	Universidade Estadual de Londrina 2015-04-01
Series:	Semina: Ciências Agrárias
Subjects:	Amino acids; Global test; Quality attributes; Minced
Online Access:	http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/16910

Similar Items

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi
by: S.C.R.P. Mello, et al.
Published: (2012-10-01)

Inhibitory Effect of Nisin on Listeria monocytogenes Inoculated into Surimi and Minced Meat
by: Masoud Rezaei, et al.
Published: (2011-12-01)

Inhibitory Effect of Nisin on Listeria monocytogenes Inoculated into Surimi and Minced Meat
by: Masoud Rezaei, et al.
Published: (2012-02-01)

Centesimal, microbiological, and sensory characterization of fishburgers made with mechanically separated meat of tilapia Caracterização microbiológica, sensorial e centesimal de fishburgers de carne de tilápia mecanicamente separada
by: Tiago Júnior Pasquetti, et al.
Published: (2009-03-01)

Caracterização química e bacteriológica de polpa e surimi obtidos do espinhaço residual da filetagem de tilápia Chemical and bacteriological characterization of minced fish and surimi obtained from fillet frames of tilapia
by: Silvia Conceição Reis Pereira Mello, et al.
Published: (2010-03-01)

Potentiality of Using Mechanically Separated Meats of Nile Tilapia in Fishburgers: Chemical, Physical and Sensory Characterization
by: Denise Pinheiro Soncini da Costa, et al.
Published: (2019-11-01)

Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat
by: Franziska Witte, et al.
Published: (2022-10-01)

Mechanically deboned meat
by: L. Riihonen, et al.
Published: (1990-12-01)

IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT
by: Oleg GALENKO, et al.
Published: (2020-06-01)

Design, Construction and Performance Evaluation of a Manually Operated Meat Mincing Machine
by: F. M. Kajiama, et al.
Published: (2020-09-01)

Stabilization of minced meat colour by carbon monoxide
by: Petr PIPEK, et al.
Published: (2008-10-01)

Molecular typing of Clostridium perfringens isolated from minced meat
by: Asma Afshari, et al.
Published: (2015-07-01)

The Integrated Effects of Hydrogen Peroxide (H2O2), washing cycles and water to mince ratios on the color and surimi quality of the Silver carp (Hypophthalmichthys molitrix) mince
by: N. Badfar; S.A. Jafarpor
Published: (2019-09-01)

The Study of Effect of Surimi Production Steps on Chemical Composition and Electrophoresis Pattern of Myofibrillar Proteins of Mechanically Deboned poultry meat (MDPM)
by: Sh Haji BagherNaeeni, et al.
Published: (2013-08-01)

Development of forage cryo minced fish technology
by: Titova S. A., et al.
Published: (2017-11-01)

Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures
by: Karabasil Neđeljko, et al.
Published: (2013-01-01)

Detection of Meat Adulteration Using Spectroscopy-Based Sensors
by: Lemonia-Christina Fengou, et al.
Published: (2021-04-01)

Effect of Oily and Watery Extracts of Rosmarinus officinalis as Preservative in Minced Meat
by: Majid M. Abid
Published: (2011-12-01)

Tissue and species identification in minced meat and meat products from Italian commercial markets by DNA microarray and histological approach
by: Hamidreza Sohrabi, et al.
Published: (2020-07-01)

Prevalence and antimicrobial resistance of <i>Salmonella</i> in meat and meat products in Latvia
by: Margarita Terentjeva, et al.
Published: (2017-05-01)

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat
by: Aslı Aksoy, et al.
Published: (2019-06-01)

MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
by: Samchenko O.N., et al.
Published: (2016-12-01)

INFLUENCE OF FOOD ADDITIVE “MAGNETOFOOD” ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS
by: I. Tsykhanovska, et al.
Published: (2019-07-01)

Elaboration of sausage using minced fish of Nile tilapia filleting waste
by: Paulo Roberto Campagnoli de Oliveira Filho, et al.
Published: (2010-12-01)

Applications of mechanically deboned meat in sausage mass
by: L. Riihonen, et al.
Published: (1990-12-01)

Detection of E. coli, as a contaminant of minced meat in certain locations of Baqubah city-Diyala Province-Iraq
by: Raad Jabbar hammadi
Published: (2017-06-01)

Mincing bovine articular cartilage with commercially available shavers reduces the viability of chondrocytes compared to scalpel mincing
by: Lukas B. Moser, et al.
Published: (2023-01-01)

Fraud Detection in Meat Using Hyperspectral Imaging
by: Mohammed Kamruzzaman
Published: (2021-10-01)

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat
by: S. Sandikci Altunatmaz, et al.
Published: (2016-05-01)

USING SUMFLOWER PROTEIN AS A COMPONENT OF FORCEMEATS FOR FROZEN SEMI-PROCESSED MINCED MEAT PRODUCTS
by: T. Zhelieva, et al.
Published: (2020-12-01)

Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 2 (minced meat from all species)
by: EFSA Panel on Biological Hazards (BIOHAZ)
Published: (2014-07-01)

Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage
by: Franklin Bonilla, et al.
Published: (2020-09-01)

Contaminação microbiana em carne moída de açougues da cidade de Santa Maria, RS, Brasil Microbial contamination in minced meat of butcher shops of Santa Maria city, RS, Brazil
by: Elisabete Dockhorn Grünspan, et al.
Published: (1996-08-01)

An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat
by: Mojtaba Raeisi, et al.
Published: (2018-12-01)

Effect of Cranberry Essential Oil on Quality Parameters of Chilled Minced Meat
by: Nancy H. Arboud, et al.
Published: (2023-08-01)

Storage properties and quality of meats deboned by different methods
by: L. Riihonen, et al.
Published: (1990-12-01)

Intelligent control system for minced meat production
by: Boris Kapovsky, et al.
Published: (2020-09-01)

Rapid Identification and Visualization of Jowl Meat Adulteration in Pork Using Hyperspectral Imaging
by: Hongzhe Jiang, et al.
Published: (2020-02-01)

Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
by: Svetlana Merenkova, et al.
Published: (2019-11-01)

Assessment of extended-spectrum β-lactamase (ESBLs) – producing Escherichia coli from minced meat of cattle and swab samples and hygienic status of meat retailer shops in Jimma town, Southwest Ethiopia
by: Mengistu Abayneh, et al.
Published: (2019-10-01)