DEVELOPMENT, PRESERVATION, AND CHEMICAL AND FATTY ACID PROFILES OF NILE TILAPIA CARCASS MEAL FOR HUMAN FEEDING

作者：Godoy Leandro Cesar^*; Rodrigues De Souza Franco Maria Luiza; De Souza Nilson Evelazio; Stevanato Flavia Braidotti; Visentainer Jesui Vergilio

来源：Journal of Food Processing and Preservation, 2013, 37(2): 93-99.

DOI：10.1111/j.1745-4549.2011.00624.x

This study evaluated the use of fish processing residues in the preparation of flavored meal from Nile tilapia (Oreochromis niloticus) carcass. Carcasses were washed, labeled, weighed, spice-brined and smoked. After smoking, the carcasses were weighed and ground to a meal. The samples were vacuum packed, labeled and frozen (18C) until analysis. The prepared meal presented mean moisture, protein, total lipids and ash contents of 17.41, 32.51, 19.72 and 26.22%, respectively. Some fatty acids of great physiological and nutritional importance were found among the 23 fatty acids that were identified, such as alpha-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid. The produced meal can be used to enrichment and preparation of several products for human consumption. PRACTICAL APPLICATIONS Nile tilapia carcasses are not commonly used in human feeding, and, most often, they are disposed of. This study was carried out considering the impact of improper disposal of this residue on the environment and seeking suitable technological alternatives for a nobler use of this residue with both economic potential and social application. The prepared meal can be used to enrich school food, as it is a cheap and viable option to food fit for children consumption.

• 出版日期2013-4