Low-fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat
Version of Record online: 18 OCT 2013
© 2013 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Food Science & Nutrition
Volume 1, Issue 6, pages 445–451, November 2013
How to Cite
Food Science & Nutrition 2013; 1(6): 445–451
- Issue online: 12 NOV 2013
- Version of Record online: 18 OCT 2013
- Manuscript Accepted: 21 APR 2013
- Manuscript Revised: 8 APR 2013
- Manuscript Received: 11 FEB 2013
- mechanically separated meat;
- Nile tilapia;
In order to develop a healthy low-fat frankfurter-type sausage, different formulations were developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat (MSTM) surimi (T2 and T3), all without pig lard addition. Due to technological problems observed for T1 sausage during cooking, it was not further investigated. The functionality of the other two formulations was evaluated based on proximate composition, pH, water activity, and texture. Finally, microbiological and sensory analyses based on acceptance tests were performed. Listeria monocytogenes and Salmonella spp. were found to be absent. T2 showed higher frequencies for the attributes color (90.0%) and overall acceptability (86.7%), while T3 showed higher frequencies for taste (86.7%) and texture (96.7%). The surimi concentration was reflected in the physical properties of the sausages. It was found that the addition of MSTM surimi to sausage favored greater cutting strength (3.9 N for T2 and 4.9 N for T3). Beyond the surimi utilization, the total replacement of pig lard by cassava starch and soybean protein had also contributed with the texture properties.