Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do Nilo e armazenadas sob refrigeração

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do Nilo e armazenadas sob refrigeração

Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective...

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Bibliographic Details
Main Authors: Paulo Roberto Campagnoli de Oliveira Filho, Carmen Sílvia Fávaro-Trindade, Marco Antônio Trindade, Júlio Cesar de Carvalho Balieiro, Elisabete Maria Macedo Viegas
Format: Article
Language:English
Published: Universidade de São Paulo 2010-04-01
Series:Scientia Agricola
Subjects:
Salsicha de pescado
oxidação lipídica
resíduos de filetagem
vida de prateleira
aceitação sensorial
Fish sausage
lipid oxidation
filleting waste
shelf-life
sensory acceptability
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200009

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