文章基本信息

标题：Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties
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作者：ALBERGARIA Francielly Corrêa ; COSTA Mariana Silveira ; SCHIASSI Maria Cecília Evangelista Vasconcelos 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.49821
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：The fish processing processes generate a large volume of residues, so, an alternative for the use is the production of minced fish (MF). Thus, this study aimed to develop breaded with different concentrations of MF of salmon and tilapia fillet, and to analyze the chemical, physical and microbiological characteristics, as well as to determine the acceptability and purchase intention of the formulations. In technological and nutritional terms, the use of salmon MF in the production of breaded products did not detract from the quality of the final product, indicating a viable alternative for the use of salmon waste.
关键词：waste utilization;development of new products;Salmo salar