FUNCTIONAL SAUSAGE MADE FROM MECHANICALLY SEPARATED TILAPIA MEAT

Physicochemical, bacteriological and sensory parameters of sausages made from waste of Nile tilapia with the prebiotic inulin added and reduced sodium were investigated. Mechanically separated carcass meat and mechanically separated head meat were processed into sausages with or without inulin and s...

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Bibliographic Details
Published inItalian journal of food science Vol. 28; no. 3; p. 426
Main Authors Bessa, D. Peireira, Teixeira, C.E, Franco, R. Maia, De Freitas, M. Queiroz, Monteiro, M.L. Guerra, Conte, C.A., Jr, Gaze, L. Varon, Da Silva, F. Alves, Marsico, E. Teixeira
Format Journal Article
LanguageEnglish
Published Pinerolo Chiriotti Editori S.r.l 01.01.2016
Codon Publications
Subjects
Sausage
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Summary:Physicochemical, bacteriological and sensory parameters of sausages made from waste of Nile tilapia with the prebiotic inulin added and reduced sodium were investigated. Mechanically separated carcass meat and mechanically separated head meat were processed into sausages with or without inulin and salt replacer. T1 and T3 showed greatest lipid, but lowest carbohydrate levels, a * and b * values (P < 0.05). In general, the inulin formulations showed higher acceptability and purchase intent (P < 0.05). The addition of inulin to low-sodium tilapia sausages is a promising technological strategy to minimize negative effects on the taste and texture from KCl increment. Keywords: fish waste, healthy products, inulin, Oreochromis niloticus, potassium chloride, salt replacer
ISSN:1120-1770
2239-5687