Loading…
Chemical, sensory and microbiological stability of freeze-dried Nile tilapia croquette mixtures
The stability of tilapia croquette mixtures was evaluated for 240 days, through analyses of water activity (aw), lipid oxidation (TBARS) and sensory and microbiological assays. The control mixture was composed of tilapia mince, wheat and rye flours and seasonings while the enriched mixture also cont...
Saved in:
Published in: | CYTA: journal of food 2015-10, Vol.13 (4), p.556-562 |
---|---|
Main Authors: | , , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
cited_by | cdi_FETCH-LOGICAL-c446t-aaef2ff6b1a50e95b42f2a32b03606a9fae954b5d3fdf6e7e4b5aa3bb90c2c773 |
---|---|
cites | cdi_FETCH-LOGICAL-c446t-aaef2ff6b1a50e95b42f2a32b03606a9fae954b5d3fdf6e7e4b5aa3bb90c2c773 |
container_end_page | 562 |
container_issue | 4 |
container_start_page | 556 |
container_title | CYTA: journal of food |
container_volume | 13 |
creator | Fuchs, Renata Hernandez Barros Ribeiro, Ricardo Pereira Matsushita, Makoto Tanamati, Ailey Aparecida Coelho Canan, Cristiane Bona, Evandro Marques, Leila Larisa Medeiros Droval, Adriana Aparecida |
description | The stability of tilapia croquette mixtures was evaluated for 240 days, through analyses of water activity (aw), lipid oxidation (TBARS) and sensory and microbiological assays. The control mixture was composed of tilapia mince, wheat and rye flours and seasonings while the enriched mixture also contained flaxseed flour. Aw increased significantly over time, from 0.1666 to 0.5392 for the control mixture and from 0.0554 to 0.5415 for the enriched mixture. TBARS values increased from 0.08 to 0.38 mg kg
−1
for the control mixture and from 0.11 to 0.40 mg kg
−1
malondialdehyde (MDA) for the enriched mixture. Appearance, texture and overall acceptance of the control mixture remained constant and the flavour improved during storage, while sensory attributes of the enriched mixture did not change. Overall acceptance was nearly 8 for the control mixture and 6 for the enriched mixture using a 9-point hedonic scale, where 9 = 'like a lot' and 1 = 'dislike intensely'. Microbiological parameters did not exceed the legal limits allowed for consumption. Both mixtures remained suitable for consumption after 240 days. |
doi_str_mv | 10.1080/19476337.2015.1014431 |
format | article |
fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1080_19476337_2015_1014431</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1758242608</sourcerecordid><originalsourceid>FETCH-LOGICAL-c446t-aaef2ff6b1a50e95b42f2a32b03606a9fae954b5d3fdf6e7e4b5aa3bb90c2c773</originalsourceid><addsrcrecordid>eNp9kU9vEzEQxVeISpS2HwHJEhcObPB_xzdQBLRS1V7aszW7OwZXzjrYjiD99DhN4NBDTx49_97TjF7XvWN0weiSfmJWGi2EWXDKVJOYlIK96k73eq-FVK__z8K86d6W8kCpVobr086tfuI6jBA_koJzSXlHYJ5Ik3IaQorpx_6TlApDiKHuSPLEZ8RH7KcccCI3ISKpIcImAGmmX1usFVvAn7rNWM67Ew-x4MXxPevuv329W13217ffr1ZfrvtRSl17APTcez0wUBStGiT3HAQfqNBUg_XQRDmoSfjJazTYZgAxDJaOfDRGnHUfDrmbpxVKdetQRowRZkzb4phRSy65psuGvn-GPqRtntt2jnNuteZS6ZcoZqgV1i4tbZQ6UO3yUjJ6t8lhDXnnGHX7cty_cty-HHcsp_k-H3xh9imv4XfKcXIVdjFln2EeQ3Hi5Yi_8eqWuQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2229662456</pqid></control><display><type>article</type><title>Chemical, sensory and microbiological stability of freeze-dried Nile tilapia croquette mixtures</title><source>IngentaConnect Journals</source><creator>Fuchs, Renata Hernandez Barros ; Ribeiro, Ricardo Pereira ; Matsushita, Makoto ; Tanamati, Ailey Aparecida Coelho ; Canan, Cristiane ; Bona, Evandro ; Marques, Leila Larisa Medeiros ; Droval, Adriana Aparecida</creator><creatorcontrib>Fuchs, Renata Hernandez Barros ; Ribeiro, Ricardo Pereira ; Matsushita, Makoto ; Tanamati, Ailey Aparecida Coelho ; Canan, Cristiane ; Bona, Evandro ; Marques, Leila Larisa Medeiros ; Droval, Adriana Aparecida</creatorcontrib><description>The stability of tilapia croquette mixtures was evaluated for 240 days, through analyses of water activity (aw), lipid oxidation (TBARS) and sensory and microbiological assays. The control mixture was composed of tilapia mince, wheat and rye flours and seasonings while the enriched mixture also contained flaxseed flour. Aw increased significantly over time, from 0.1666 to 0.5392 for the control mixture and from 0.0554 to 0.5415 for the enriched mixture. TBARS values increased from 0.08 to 0.38 mg kg
−1
for the control mixture and from 0.11 to 0.40 mg kg
−1
malondialdehyde (MDA) for the enriched mixture. Appearance, texture and overall acceptance of the control mixture remained constant and the flavour improved during storage, while sensory attributes of the enriched mixture did not change. Overall acceptance was nearly 8 for the control mixture and 6 for the enriched mixture using a 9-point hedonic scale, where 9 = 'like a lot' and 1 = 'dislike intensely'. Microbiological parameters did not exceed the legal limits allowed for consumption. Both mixtures remained suitable for consumption after 240 days.</description><identifier>ISSN: 1947-6337</identifier><identifier>EISSN: 1947-6345</identifier><identifier>DOI: 10.1080/19476337.2015.1014431</identifier><language>eng</language><publisher>Abingdon: Taylor & Francis</publisher><subject>almacenamiento ; Carne picada de tilapia del Nilo ; croqueta ; croquette ; Enrichment ; Flavor ; Flavors ; flaxseed ; freeze-drying ; linaza ; liofilización ; Lipid peroxidation ; Lipids ; Malondialdehyde ; Nile tilapia mince ; Oreochromis niloticus ; Organic chemistry ; Oxidation ; Rye ; Sensory evaluation ; Sensory properties ; Stability analysis ; storage ; Tilapia ; Triticum aestivum ; Water activity ; Wheat</subject><ispartof>CYTA: journal of food, 2015-10, Vol.13 (4), p.556-562</ispartof><rights>2015 The Author(s). Published by Taylor & Francis. 2015</rights><rights>2015 The Author(s). Published by Taylor & Francis.</rights><rights>2015 The Author(s). Published by Taylor & Francis. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c446t-aaef2ff6b1a50e95b42f2a32b03606a9fae954b5d3fdf6e7e4b5aa3bb90c2c773</citedby><cites>FETCH-LOGICAL-c446t-aaef2ff6b1a50e95b42f2a32b03606a9fae954b5d3fdf6e7e4b5aa3bb90c2c773</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Fuchs, Renata Hernandez Barros</creatorcontrib><creatorcontrib>Ribeiro, Ricardo Pereira</creatorcontrib><creatorcontrib>Matsushita, Makoto</creatorcontrib><creatorcontrib>Tanamati, Ailey Aparecida Coelho</creatorcontrib><creatorcontrib>Canan, Cristiane</creatorcontrib><creatorcontrib>Bona, Evandro</creatorcontrib><creatorcontrib>Marques, Leila Larisa Medeiros</creatorcontrib><creatorcontrib>Droval, Adriana Aparecida</creatorcontrib><title>Chemical, sensory and microbiological stability of freeze-dried Nile tilapia croquette mixtures</title><title>CYTA: journal of food</title><description>The stability of tilapia croquette mixtures was evaluated for 240 days, through analyses of water activity (aw), lipid oxidation (TBARS) and sensory and microbiological assays. The control mixture was composed of tilapia mince, wheat and rye flours and seasonings while the enriched mixture also contained flaxseed flour. Aw increased significantly over time, from 0.1666 to 0.5392 for the control mixture and from 0.0554 to 0.5415 for the enriched mixture. TBARS values increased from 0.08 to 0.38 mg kg
−1
for the control mixture and from 0.11 to 0.40 mg kg
−1
malondialdehyde (MDA) for the enriched mixture. Appearance, texture and overall acceptance of the control mixture remained constant and the flavour improved during storage, while sensory attributes of the enriched mixture did not change. Overall acceptance was nearly 8 for the control mixture and 6 for the enriched mixture using a 9-point hedonic scale, where 9 = 'like a lot' and 1 = 'dislike intensely'. Microbiological parameters did not exceed the legal limits allowed for consumption. Both mixtures remained suitable for consumption after 240 days.</description><subject>almacenamiento</subject><subject>Carne picada de tilapia del Nilo</subject><subject>croqueta</subject><subject>croquette</subject><subject>Enrichment</subject><subject>Flavor</subject><subject>Flavors</subject><subject>flaxseed</subject><subject>freeze-drying</subject><subject>linaza</subject><subject>liofilización</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Malondialdehyde</subject><subject>Nile tilapia mince</subject><subject>Oreochromis niloticus</subject><subject>Organic chemistry</subject><subject>Oxidation</subject><subject>Rye</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Stability analysis</subject><subject>storage</subject><subject>Tilapia</subject><subject>Triticum aestivum</subject><subject>Water activity</subject><subject>Wheat</subject><issn>1947-6337</issn><issn>1947-6345</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>0YH</sourceid><recordid>eNp9kU9vEzEQxVeISpS2HwHJEhcObPB_xzdQBLRS1V7aszW7OwZXzjrYjiD99DhN4NBDTx49_97TjF7XvWN0weiSfmJWGi2EWXDKVJOYlIK96k73eq-FVK__z8K86d6W8kCpVobr086tfuI6jBA_koJzSXlHYJ5Ik3IaQorpx_6TlApDiKHuSPLEZ8RH7KcccCI3ISKpIcImAGmmX1usFVvAn7rNWM67Ew-x4MXxPevuv329W13217ffr1ZfrvtRSl17APTcez0wUBStGiT3HAQfqNBUg_XQRDmoSfjJazTYZgAxDJaOfDRGnHUfDrmbpxVKdetQRowRZkzb4phRSy65psuGvn-GPqRtntt2jnNuteZS6ZcoZqgV1i4tbZQ6UO3yUjJ6t8lhDXnnGHX7cty_cty-HHcsp_k-H3xh9imv4XfKcXIVdjFln2EeQ3Hi5Yi_8eqWuQ</recordid><startdate>20151002</startdate><enddate>20151002</enddate><creator>Fuchs, Renata Hernandez Barros</creator><creator>Ribeiro, Ricardo Pereira</creator><creator>Matsushita, Makoto</creator><creator>Tanamati, Ailey Aparecida Coelho</creator><creator>Canan, Cristiane</creator><creator>Bona, Evandro</creator><creator>Marques, Leila Larisa Medeiros</creator><creator>Droval, Adriana Aparecida</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><scope>0YH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>3V.</scope><scope>7X2</scope><scope>7XB</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PHGZM</scope><scope>PHGZT</scope><scope>PKEHL</scope><scope>PQEST</scope><scope>PQGLB</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>Q9U</scope></search><sort><creationdate>20151002</creationdate><title>Chemical, sensory and microbiological stability of freeze-dried Nile tilapia croquette mixtures</title><author>Fuchs, Renata Hernandez Barros ; Ribeiro, Ricardo Pereira ; Matsushita, Makoto ; Tanamati, Ailey Aparecida Coelho ; Canan, Cristiane ; Bona, Evandro ; Marques, Leila Larisa Medeiros ; Droval, Adriana Aparecida</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c446t-aaef2ff6b1a50e95b42f2a32b03606a9fae954b5d3fdf6e7e4b5aa3bb90c2c773</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>almacenamiento</topic><topic>Carne picada de tilapia del Nilo</topic><topic>croqueta</topic><topic>croquette</topic><topic>Enrichment</topic><topic>Flavor</topic><topic>Flavors</topic><topic>flaxseed</topic><topic>freeze-drying</topic><topic>linaza</topic><topic>liofilización</topic><topic>Lipid peroxidation</topic><topic>Lipids</topic><topic>Malondialdehyde</topic><topic>Nile tilapia mince</topic><topic>Oreochromis niloticus</topic><topic>Organic chemistry</topic><topic>Oxidation</topic><topic>Rye</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Stability analysis</topic><topic>storage</topic><topic>Tilapia</topic><topic>Triticum aestivum</topic><topic>Water activity</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fuchs, Renata Hernandez Barros</creatorcontrib><creatorcontrib>Ribeiro, Ricardo Pereira</creatorcontrib><creatorcontrib>Matsushita, Makoto</creatorcontrib><creatorcontrib>Tanamati, Ailey Aparecida Coelho</creatorcontrib><creatorcontrib>Canan, Cristiane</creatorcontrib><creatorcontrib>Bona, Evandro</creatorcontrib><creatorcontrib>Marques, Leila Larisa Medeiros</creatorcontrib><creatorcontrib>Droval, Adriana Aparecida</creatorcontrib><collection>Taylor & Francis (Open access)</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>ProQuest Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>ProQuest Central (New)</collection><collection>ProQuest One Academic (New)</collection><collection>ProQuest One Academic Middle East (New)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Applied & Life Sciences</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering collection</collection><collection>ProQuest Central Basic</collection><jtitle>CYTA: journal of food</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fuchs, Renata Hernandez Barros</au><au>Ribeiro, Ricardo Pereira</au><au>Matsushita, Makoto</au><au>Tanamati, Ailey Aparecida Coelho</au><au>Canan, Cristiane</au><au>Bona, Evandro</au><au>Marques, Leila Larisa Medeiros</au><au>Droval, Adriana Aparecida</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical, sensory and microbiological stability of freeze-dried Nile tilapia croquette mixtures</atitle><jtitle>CYTA: journal of food</jtitle><date>2015-10-02</date><risdate>2015</risdate><volume>13</volume><issue>4</issue><spage>556</spage><epage>562</epage><pages>556-562</pages><issn>1947-6337</issn><eissn>1947-6345</eissn><abstract>The stability of tilapia croquette mixtures was evaluated for 240 days, through analyses of water activity (aw), lipid oxidation (TBARS) and sensory and microbiological assays. The control mixture was composed of tilapia mince, wheat and rye flours and seasonings while the enriched mixture also contained flaxseed flour. Aw increased significantly over time, from 0.1666 to 0.5392 for the control mixture and from 0.0554 to 0.5415 for the enriched mixture. TBARS values increased from 0.08 to 0.38 mg kg
−1
for the control mixture and from 0.11 to 0.40 mg kg
−1
malondialdehyde (MDA) for the enriched mixture. Appearance, texture and overall acceptance of the control mixture remained constant and the flavour improved during storage, while sensory attributes of the enriched mixture did not change. Overall acceptance was nearly 8 for the control mixture and 6 for the enriched mixture using a 9-point hedonic scale, where 9 = 'like a lot' and 1 = 'dislike intensely'. Microbiological parameters did not exceed the legal limits allowed for consumption. Both mixtures remained suitable for consumption after 240 days.</abstract><cop>Abingdon</cop><pub>Taylor & Francis</pub><doi>10.1080/19476337.2015.1014431</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
fulltext | fulltext |
identifier | ISSN: 1947-6337 |
ispartof | CYTA: journal of food, 2015-10, Vol.13 (4), p.556-562 |
issn | 1947-6337 1947-6345 |
language | eng |
recordid | cdi_crossref_primary_10_1080_19476337_2015_1014431 |
source | IngentaConnect Journals |
subjects | almacenamiento Carne picada de tilapia del Nilo croqueta croquette Enrichment Flavor Flavors flaxseed freeze-drying linaza liofilización Lipid peroxidation Lipids Malondialdehyde Nile tilapia mince Oreochromis niloticus Organic chemistry Oxidation Rye Sensory evaluation Sensory properties Stability analysis storage Tilapia Triticum aestivum Water activity Wheat |
title | Chemical, sensory and microbiological stability of freeze-dried Nile tilapia croquette mixtures |
url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-23T23%3A23%3A41IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Chemical,%20sensory%20and%20microbiological%20stability%20of%20freeze-dried%20Nile%20tilapia%20croquette%20mixtures&rft.jtitle=CYTA:%20journal%20of%20food&rft.au=Fuchs,%20Renata%20Hernandez%20Barros&rft.date=2015-10-02&rft.volume=13&rft.issue=4&rft.spage=556&rft.epage=562&rft.pages=556-562&rft.issn=1947-6337&rft.eissn=1947-6345&rft_id=info:doi/10.1080/19476337.2015.1014431&rft_dat=%3Cproquest_cross%3E1758242608%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c446t-aaef2ff6b1a50e95b42f2a32b03606a9fae954b5d3fdf6e7e4b5aa3bb90c2c773%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2229662456&rft_id=info:pmid/&rfr_iscdi=true |