Breaded from nile tilapia (Oreochromis niloticus): effect of addition from different concentrations of mechanically separated meat and cooking methods on its quality

Abstract

It had as objective to evaluate, by chemical and physical analyzes, breaded prepared with mechanically separated meat (MSM) increasing inclusion, of waste from Nile tilapia filleting, subjected to two cooking methods. It was observed a decrease in moisture and increase in lipid, protein and ash of baked and fried breaded on both treatments. The MSM increasing inclusion produced greater water loss, increased lipids and calcium. Among the amino acids, lysine was the most abundant. There was a predominance of fatty acids palmitic, oleic and linoleic, giving to the breaded nutritionally healthy characteristics. The color analysis indicated lower L* for fried breaded, increase of b* in baked breaded and increase in a*, with MSM inclusion. The shear force showed higher levels of hardness for roasted samples with low MSM levels. It was found through research that it is feasible to use MSM in the breaded preparation and according to the analyzed variables, baked is the ideal cooking method.