Stability of tilapia Minced (Oreochromis niloticus) due to the use of different additives

Ingridy Simone Ribeiro Cabral, Maria Fernanda Calil Angelini, Ligianne Din Shirahigue, Lia Ferraz de Arruda Sucasas, Marília Oetterer


The application of minced extraction process is an emergent and attractive process due to its possibility of greater meat recovering, creating better quality products. The development of new formulation is necessary to improve the technological quality of minced, and can be achieved through the use of preservative ingredients. The aim of this study was to evaluate the effect of washing and use of additives such as BHT and the association sodium tripolyphosphate / sodium erythorbate, on the stability of tilapia minced stored at frozen until 60 days. Minced was prepared from tilapia with addition of different antioxidants, and its composition and freshness characteristics (TVB-N and TBARS) were evaluated. It was observed that the non-washed minced presented lower moisture but higher levels of proteins, lipids and ash. After the freshness analysis, the washed minced TVB-N showed lower values than non-washed, and the samples with antioxidants presented higher stability during storage. The TBARS analysis of cooked samples showed a lower stability and it was verified that the storage time tends to increase the oxidation. It was concluded that both washing and addition of antioxidants were able to enhance stability against minced storage under freezing.




Tilapia; Minced; Antioxidant; Quality; Chemical additives

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DOI: 10.14685/rebrapa.v3i1.85


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