Development, proximate composition, and oxidative stability of mechanically separated tilapia meatballs added with garlic extract

Alynne Rodrigues da Silva; Jéssica Frota Costa; Janevane Silva de Castro; Luiz Alves Bitu; Marcelo Levi Almeida de Menezes; José Ariévilo Gurgel Rodrigues; Larissa Morais Ribeiro da Silva; Alessandra Cristina da Silva Farias; Ana Paula Colares de Andrade; Ianna Fernandes

doi:10.52521/nutrivisa.v12i1.15710

Autores/as

Alynne Rodrigues da Silva Universidade Federal do Ceará – Fortaleza, Ceará, Brasil. https://orcid.org/0009-0004-3733-7018
Jéssica Frota Costa Universidade Federal do Ceará – Fortaleza, Ceará, Brasil, https://orcid.org/0000-0002-0211-6520
Janevane Silva de Castro Universidade Federal do Ceará – Fortaleza, Ceará, Brasil. https://orcid.org/0000-0001-5631-7603
Luiz Alves Bitu Universidade Federal do Ceará - Fortaleza, Ceará, Brasil . https://orcid.org/0009-0003-1089-9179
Marcelo Levi Almeida de Menezes Universidade Federal do Ceará - Fortaleza, Ceará, Brasil . https://orcid.org/0009-0008-2776-439X
José Ariévilo Gurgel Rodrigues Universidade Federal do Ceará - Fortaleza, Ceará, Brasil . https://orcid.org/0000-0003-3181-2506
Larissa Morais Ribeiro da Silva Universidade Federal do Ceará - Fortaleza, Ceará, Brasil https://orcid.org/0000-0001-7302-401X
Alessandra Cristina da Silva Farias Universidade Federal do Ceará - Fortaleza, Ceará, Brasil https://orcid.org/0009-0009-1595-6308
Ana Paula Colares de Andrade Universidade Federal do Ceará - Fortaleza, Ceará, Brasil. https://orcid.org/0000-0003-0554-4376
Ianna Fernandes Universidade Federal do Ceará - Fortaleza, Ceará, Brasil. https://orcid.org/0000-0001-9485-651X

DOI:

https://doi.org/10.52521/nutrivisa.v12i1.15710

Palabras clave:

minced fish; fish technology; co-product; natural preservative; stability

Resumen

Fish meatballs are a value-added product that is widely accepted, but their perishability requires the use of additives that are safe for human consumption. This study evaluated the incorporation of garlic clove extract into tilapia meatballs containing mechanically separated meat (MSM). Tilapia MSM meatballs were shaped by hand, and four formulations were developed: negative control: no additive, positive control: 0.1% butylhydroxytoluene (BHT), F3%: 3% garlic extract, and F6%: 6% garlic extract. The formulations were analyzed for nutritional quality, water-holding capacity (WHC), weight loss (WL), pH, and thiobarbituric acid reactive substances (TBARS) after 28 days of refrigeration. The chemical composition differed from MSM, but the addition of preservatives (garlic extract and BHT) did not affect the nutritional quality of the tilapia meatballs. Although there was no change in WHC or WL, garlic extract delayed pH and TBARS parameters, especially in F6% at 21-28 days, making this product more stable than BHT, used as a reference. Therefore, tilapia meatballs formulated with garlic extract are a convenient option that meets the quality standards set by Brazilian legislation.

Citas

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