Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives

• Published in: TheScientificWorld Vol. 2014; no. 2014; pp. 1 - 7
• Main Authors: Oetterer, Marília, Marques, Marcos José, Gallo, Cláudio Rosa, da Cruz, Pedro Gomes, Anbe, Lika, Ferraz de Arruda Sucasas, Lia, Shirahigue, Ligianne Din, Ribeiro, Ingridy Simone, Carpes, Solange Teresinha
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt Hindawi Publishing Corporation 2014; Hindawi Limited
• Subjects: Algae; Animals; Colleges & universities; Fatty acids; Feeds; Fish; Fish (Food product); Food; Food Analysis; Food Preservatives; Food Storage; Identification and classification; Meat; Oxygen - metabolism; Quality management; Seaweed - chemistry; Storage; Tilapia; Brazil
• ISSN: 2356-6140; 1537-744X; 1537-744X
• DOI: 10.1155/2014/485287

The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. Thus, preservatives must be added. The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts. The application of the extracts had no effect on the chemical composition of the minced tilapia. The seaweed extracts had inhibitory effect on total volatile base nitrogen. The minced tilapia complied with the microbiological standard set by Brazilin law. The panelists detected no differences in the rancid aroma and only minor differences were detected in the color of the products. It can be concluded that the minced tilapia with added seaweed extracts were within quality standards during frozen storage.