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

Autores

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

DOI:

https://doi.org/10.4025/actascitechnol.v37i2.19576

Palavras-chave:

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

Resumo

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.

 

Downloads

Não há dados estatísticos.

Downloads

Publicado

2015-05-29

Como Citar

Souza, M. L. R. de, Gasparino, E., Del Vesco, A. P., Justen, A. P., Vieira, V. I., & Mikcha, J. M. G. (2015). <b>Kaftas prepared with V-shaped filleting chips of the Nile tilapia (<i>Oreochromis niloticus</i>) exposed to smoking techniques. Acta Scientiarum. Technology, 37(2), 287–291. https://doi.org/10.4025/actascitechnol.v37i2.19576

Edição

Seção

Tecnologia de Alimentos

 

0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus

 

 

0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus

Artigos mais lidos pelo mesmo(s) autor(es)