Evaluation of Physicochemical and Sensory Properties of Sausages Made with Washed and Unwashed Mince from Nile Tilapia By-products

摘要

This study evaluates the effects of inclusion level (60 to 100%) and washing cycles (0 to 2) of minced fish from Nile tilapia fillet by-products on proximate composition, mineral contents, color, hardness, and sensory acceptance of sausages. A complete 22 factorial experimental design was used. Regression models for protein, fat, moisture, minerals, color, and hardness were developed. The optimum combinations for the independent variables are sausages made with 100% non-washed minced fish, which represents a better use of by-products without generating washing residues, leading to less expensive sausage with higher nutritional value.View full textDownload full textKeywordsminced fish, stuffed products, fillet by-products, fish, response surface methodologyRelated var addthis_config = { ui_cobrand: "Taylor & Francis Online", services_compact: "citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,more", pubid: "ra-4dff56cd6bb1830b" }; Add to shortlist Link Permalink http://dx.doi.org/10.1080/10498850.2011.590270