Kaftas prepared with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus) exposed to smoking techniques

Maria Luiza Rodrigues de Souza, Eliane Gasparino, Ana Paula Del Vesco, Alex Paulino Justen, Vivian Izabel Vieira, Jane Martha Graton Mikcha


Kaftas with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus) were developed and the effects of the smoking technique on the characteristics of chemical composition, microbiological, sensory and benzo(a)pyrene were investigated. The filleting chips were ground and filleting included condiments and bacon. Kaftas were molded, frozen and distributed in a completely randomized design with three treatments (T 1 = baked in a grid; T 2 = smoked by friction and T 3 = smoked by liquid smoke) with 10 replications. The kaftas subjected to hot smoke had lower moisture content (13.97%), whereas the no-smoking kaftas had the highest content (20.49%). Kaftas with liquid smoke had high crude protein content (48.06%) and ash (9.49%), whereas the ash content was different only from no-smoking kaftas (8.79%). There was no significant difference in sensory parameters, except for flavor; smoked kaftas with liquid smoke were more accepted by the judges and the worst kaftas were no-smoked kaftas. Microbiological analysis showed that kaftas developed were appropriate to feed human beings within the required standards. Chips filleting is an alternative for the development of kaftas and those subjected to liquid smoke were considered the best.



V-shaped fillet; filleting waste; hot smoked; liquid smoke.

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DOI: http://dx.doi.org/10.4025/actascitechnol.v37i2.19576

ISSN 1806-2563 (impresso) e ISSN 1807-8664 (on-line) e-mail: actatech@uem.br


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