Quality of Semi-Prepared Products from Rainbow Trout Waste (<i>Onchorynchus mykiss</i>) by Using Different Technological Strategics — Oak Academic Publishing
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Quality of Semi-Prepared Products from Rainbow Trout Waste (<i>Onchorynchus mykiss</i>) by Using Different Technological Strategics
Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
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Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
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Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
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Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
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Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
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Department of Biochemistry, Chemistry Institute, Federal University of Riode Janeiro, Rio de Janeiro, Brazil
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Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
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Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
1 Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
2 Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
3 Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
4 Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
5 Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
6 Department of Biochemistry, Chemistry Institute, Federal University of Riode Janeiro, Rio de Janeiro, Brazil
7 Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
8 Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
The consumption of freshwater fish and fish products has gradually grown worldwide over the last decades, generating a proportional waste increase. The objective of the present study was to assess the chemical and bacteriological quality of restructured fish product, meatball-type, prepared with rainbow trout ( Onchorynchus mykiss ) waste added of 1% transglutaminase (MTG), 4% textured soy protein (TSP) and replacing part of the sodium chloride with potassium chloride (75%/25%) as described below: T1—starch addition (control); T2—MTG addition (1%); T3—soy protein addition (4%); T4—soy protein addition (4%) and MTG addition (1%); T5—soy protein addition (4%), MTG addition (1%) and partial replacement of salt (75% NaCl/25% KCl). Total aerobic mesophilic bacteria (TAMB), 2-thiobarbituric acid reactive substances (TBARS), pH determination and quantification of biogenic amines were performed on the day after manufacturing (P0) and after 60 days of storage (P1) at －25℃ ± 2℃. The results showed that there was no significant difference (p < 0.05) of microbiological quality, TBARS and pH after storage. T4 presented the lowest total biogenic amine content (256.84 mg/kg) whereas T3 and T5 had the highest value (791.36 and 707.19 mg/kg, respectively) in this parameter. Putrescine was the biogenic amine that presented the highest concentration (504.00 mg/kg) in T3 and cadaverine that presented the smallest concentration (0.36 mg/kg) in T4. The use of technological strategies for developing new products with non-commercial fillets kept the most standards, having changes only in some biogenic amines.
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