%0 Journal Article
%T Quality of Semi-Prepared Products from Rainbow Trout Waste (<i>Onchorynchus mykiss</i>) by Using Different Technological Strategics
%A Karoline Ribeiro Palmeira
%A Eliane Teixeira M¨¢rsico
%A La¨ªs Doro
%A M£¿sar Lemos
%A Claudia Em¨ªlia Teixeira
%A Vania Margaret Flosi Paschoalin
%A Maria L¨²cia Guerra Monteiro
%A Carlos Adam Conte J¨²nior
%J Food and Nutrition Sciences
%P 571-580
%@ 2157-9458
%D 2014
%I Scientific Research Publishing
%R 10.4236/fns.2014.56067
%X <p style=\"text-align:justify;\">
	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 (<em>Onchorynchus mykiss</em>) 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¡ªstarch addition (control); T2¡ªMTG
addition (1%); T3¡ªsoy protein addition (4%); T4¡ªsoy protein addition (4%) and
MTG addition (1%); T5¡ªsoy 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¡æ&nbsp;¡À
2¡æ. The results
showed that there was no significant difference (p &lt; 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.
</p>
%K &lt
%K i&gt
%K Oncorhynchus mykiss&lt
%K /i&gt
%K Soy Protein
%K Microbial Transglutaminase
%K Salt Replacer
%K Biogenic Amine
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=43702