Avaliação da qualidade de nuggets de CMS e gelatina de tilápia.

Abstract

The use of mechanically separated meat (CMS) emerges as an alternative to mitigate the waste generated in tilapia filleting, in addition to contributing to the production of by-products such as tilapia gelatine, which has applicability in the formulation of fish products to add nutritional value and physical stability of the product. The objective of this study was to obtain gelatine from tilapia filleting residues and to add it in the elaboration of nuggets based on tilapia CMS with a view to the evaluation of their physical-chemical quality and oxidative stability. Nuggets were prepared with 0, 1, 2 and 3% gelatin. The gelatine added value to the product, increasing its protein content, presenting results of 21.17%. The addition of 2 and 3% of gelatine presented lower yield by cooking and a higher percentage of shrinkage, presenting a significant difference in the control formulation and the addition of 1% of gelatin. As for N-BVT and pH, all samples are within the standards required by the legislation. The inclusion of tilapia gelatine in the nuggets increased its protein content and increased its softness.