Caracterização química e valor nutricional de empanados, elaborados com carne mecanicamente separada de salmão e filé de tilápia

Abstract

Fish meat is being valued more by consumers every day due to the excellent nutritional, value and presence of essential fatty substances. However, a high volume of waste is generated by its consumption. An alternative for the use of this waste, is the production of mechanically separated fish meat (MSFM), which can be used in several products, but there are still few studies correlated with the use of salmon. In this sense, objectify it with this study and characterization chemically and nutritionally breaded of fish, prepared with mechanically separated meat of salmon and Nile tilapia fillet. For this purpose, a method including 50% MSFM and 50% archive was used, previously used by another work of the DCA / UFLA fish processing pilot plant. The nutritional value, from the proximate composition, the fat profile and the energy value of the referred product is saved. There was a comparison between similar products in the market. And one can observe the influence of the use of MSFM in the final product. It can be said that the application of breaded, made with the inclusion of salmon MSFM, shows satisfactory results, being a viable alternative for waste utilization and a way to increase the average consumption of fish using its processing.