Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/344034
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampNetto, Flavia Maria-
dc.contributor.authorunicampRamos, Kazumi Kawasaki-
dc.typeArtigopt_BR
dc.titleElaboration of sausage using minced fish of Nile tilapia filleting wastept_BR
dc.contributor.authorOliveira Filho, Paulo Roberto Campagnoli de-
dc.contributor.authorNetto, Flavia Maria-
dc.contributor.authorRamos, Kazumi Kawazaki-
dc.contributor.authorTrindade, Marco Antônio-
dc.contributor.authorViegas, Elisabete Maria Macedo-
dc.subjectTilápia do Nilopt_BR
dc.subject.otherlanguageNile tilapiapt_BR
dc.description.abstractThe objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties. The sausages showed a decrease in protein and increase in fat content with increasing inclusion of MF. The nutritional quality of the products was high, with digestibility over 85%. The parameters of texture instrumental and yellow color (b*) decreased with the increasing inclusion of MF. The sensory evaluation of the color showed that the maximum level of inclusion of MF was not well accepted by the panelists. The sausage with the best acceptance for the flavor attribute was those with 60% of MF. The results showed good nutritional quality of sausages utilizing MF of Nile tilapia filleting waste and according to the sensory evaluation, the maximum level of inclusion should not exceed 60%pt_BR
dc.relation.ispartofBrazilian archives of biology and technology: an international journalpt_BR
dc.publisher.cityCuritiba, PRpt_BR
dc.publisher.countryBrasilpt_BR
dc.publisherInstituto de Tecnologia do Paranápt_BR
dc.date.issued2010-
dc.date.monthofcirculationNov./Dec.pt_BR
dc.language.isoengpt_BR
dc.description.volume53pt_BR
dc.description.issuenumber6pt_BR
dc.description.firstpage1383pt_BR
dc.description.lastpage1391pt_BR
dc.rightsAbertopt_BR
dc.sourceSciELOpt_BR
dc.identifier.issn1516-8913pt_BR
dc.identifier.eissn1678-4324pt_BR
dc.identifier.doi10.1590/S1516-89132010000600015pt_BR
dc.identifier.urlhttps://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600015pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsordocumentnumber55,1652/2005- 5pt_BR
dc.date.available2020-07-01T14:28:50Z-
dc.date.accessioned2020-07-01T14:28:50Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-07-01T14:28:50Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-01-04T15:14:10Z : No. of bitstreams: 1 S1516-89132010000600015.pdf: 168965 bytes, checksum: 720f42b095455077bfb0f4886db09648 (MD5) Bitstreams deleted on 2021-01-12T13:35:15Z: S1516-89132010000600015.pdf,. Added 1 bitstream(s) on 2021-01-12T13:37:38Z : No. of bitstreams: 1 S1516-89132010000600015.pdf: 168965 bytes, checksum: 720f42b095455077bfb0f4886db09648 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-07-01T14:28:50Z (GMT). No. of bitstreams: 0 Previous issue date: 2010en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/344034-
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.description.abstractalternativeO objetivo deste estudo foi avaliar a inclusão de carne mecanicamente separada (CMS) (0, 20, 40, 60, 80 e 100%), obtido de resíduos de filetagem de tilápias do Nilo, em salsichas e determinar suas propriedades físico-químicas, nutricionais e sensoriais. As salsichas apresentaram diminuição de proteína e aumento de lipídeos com a inclusão de CMS. A qualidade nutricional dos produtos foi alta, com digestibilidade acima de 85%. Os parâmetros de textura e cor instrumental amarela (b*) diminuíram com inclusão crescente de CMS. A avaliação sensorial da cor mostrou que o nível máximo de inclusão de CMS não foi bem aceito pelos provadores. As salsichas com melhor aceitação do atributo sabor foram aquelas com 60% de CMS. Os resultados demonstraram a boa qualidade nutricional das salsichas utilizando CMS de resíduos de filetagem de tilápias do Nilo e de acordo com avaliação sensorial, a porcentagem máxima de inclusão é de 60%pt_BR
dc.subject.keywordSausagept_BR
dc.subject.keywordNutritional qualitypt_BR
dc.subject.keywordMinced fishpt_BR
dc.subject.keywordSensory acceptancept_BR
dc.subject.keywordTexturept_BR
dc.identifier.sourceS1516-89132010000600015pt_BR
dc.creator.orcid0000-0002-0289-6424pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.type.formArtigopt_BR
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
S1516-89132010000600015.pdf165 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.