Elabora o de croquete de til芍pia do Nilo (Oreochromis niloticus) a partir de CMS e aparas do corte em ＆V＊ do fil谷 e sua avalia o f赤sico每qu赤mica, microbiol車gica e sensorial = Preparation of Nile tilapia (Oreochromis niloticus) croquettes from MSM and ＆V＊ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation

作者：Adriana Cristina Bordignon; Bruno Estevo de Souza; Leandro Bohnenberger; Cleonice Cristina Hilbig

来源：Acta Scientiarum - Animal Sciences, 2010.

• croquetes empanados
• aparas de filetagem
• composi o centesimal
• caracteristicas organolepticas
• breaded croquettes
• fillet trim
• proximate composition
• organoleptic characteristics

Este estudo teve como objetivo elaborar croquetes empanados, utilizando a CMS e as aparas do corte em ＆V＊ do fil谷 de til芍pia. No mesmo estudo se avaliaram os parametros f赤sico-qu赤micos e microbiol車gicos para as mat谷rias primas e o croquete pronto;realizada tamb谷m uma an芍lise sensorial. Para a CMS a umidade foi de 79,05%, prote赤na 14,63%, cinzas 0,87%, extrato et谷reo 4,66% e para as aparas, respectivamente, 81,27, 14,53, 1,13 e 1,93%. Para os croquetes pr谷-fritos de CMS, encontraram-se 57,93% de umidade, 15,11% de prote赤na, 11,59% de cinzas e 3,36% de extrato et谷reo e dos croquetes pr谷-fritos de aparas 57,84, 15,34, 9,17 e 3,95%, respectivamente. Estes parametros encontram-se na legisla o vigente para produtos empanados, assim como as an芍lises microbiol車gicas dasmat谷rias primas e dos croquetes pr谷-fritos nos padr es microbiol車gicos para alimentos. A an芍lise sensorial mostrou que ambos os croquetes foram aceitos pelos provadores de forma moderada, portanto, eles podem ser uma forma de agrega o de valor aos res赤duos do pescado, tendo boa aceita o pelo consumidor e atendendo aos padr es de qualidade. The objective of this study was to develop breaded croquettes using MSM and trim from ＆V§ cut tilapia fillets. In the same study, physical-chemical and microbiological parameters were evaluated for raw materials and the ready croquettes, as well as a sensory analysis. For MSM, moisture was 79.05%, protein 14.63%, ash 0.87% and ether extract 4.66%; for the trim, 81.27, 14.53, 1.13 and 1.93%, respectively. For the pre-fried MSM croquettes, the values foundwere 57.93% moisture, 15.11% protein, 11.59% ash and 3.36% ether extract; for pre-fried trim croquettes, 57.84, 15.34, 9.17 and 3.95%, respectively. These parameters are within the current legislation for breaded products. The microbiological analysis of raw materials and pre-fried croquettes are within microbiological standards for foods. The sensory analysis showed that both croquettes were moderately accepted by tasters. Therefore, they can become an alternative to addvalue to fish by-products, with good consumer acceptance and meeting quality standards.