Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes
The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and 15% of the dehydrated mixture in the dough of the...
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Universidade Estadual De Maringá
2016
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Online Access: | https://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28852 https://doi.org/10.4025/actascitechnol.v38i2.28852 |
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ftjpeojs:oai:periodicos.uem.br/ojs:article/28852 2024-09-15T18:33:04+00:00 Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes Goes, Elenice Souza dos Reis Souza, Maria Luiza Rodrigues de Kimura, Katia Setsuko Coradini, Melina Franco Verdi, Rafaela Mikcha, Jane Martha Graton 2016-04-01 application/pdf https://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28852 https://doi.org/10.4025/actascitechnol.v38i2.28852 eng por eng por Universidade Estadual De Maringá https://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28852/pdf_152 https://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28852/751375144273 https://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28852 doi:10.4025/actascitechnol.v38i2.28852 Acta Scientiarum. Technology; Vol 38 No 2 (2016); 241-246 Acta Scientiarum. Technology; v. 38 n. 2 (2016); 241-246 1806-2563 1807-8664 Salmo salar Oreochromis niloticus processing waste proximate composition organoleptic characteristics Ciencia e Tecnologia de Alimentos info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion experimental 2016 ftjpeojs https://doi.org/10.4025/actascitechnol.v38i2.28852 2024-07-25T18:27:36Z The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and 15% of the dehydrated mixture in the dough of the cake. Moisture and lipid contents were not modified (p >0.05) when the mixture was included in the cake. There was a positive linear effect for crude protein (y=6.24 + 0.29x, R²=0.77) and mineral (y=0.60 + 0.19x, R²=0.85). Carbohydrate and calorie contents decreased linearly (p <0.01) according to increasing levels of the mixture in the cake. With regard to sensory analysis, there was a negative linear effect for taste (y=7.48 – 0.07x, R2=0.98), texture (y=7.48 – 0.047x, R2=0.93), acceptance (y=7.13 – 0.046x, R2=0.99) and purchase intention (y=3.82 – 0.039x, R2=0.93), demonstrating that increasing levels of inclusion of the dehydrated mixture caused a decrease in the acceptance of the cake. It can be concluded that the inclusion of up to 15% of salmon and tilapia dehydrated mixture in spinach cake increases the contents of crude protein and mineral matter, and reduces the carbohydrate content and calorie. However, based on the sensory results, it is recommended to include 10% of the dehydrated mixture of fish in the spinach cake. Article in Journal/Newspaper Salmo salar Journal of Physical Education Acta Scientiarum. Technology 38 2 241 |
institution |
Open Polar |
collection |
Journal of Physical Education |
op_collection_id |
ftjpeojs |
language |
English Portuguese |
topic |
Salmo salar Oreochromis niloticus processing waste proximate composition organoleptic characteristics Ciencia e Tecnologia de Alimentos |
spellingShingle |
Salmo salar Oreochromis niloticus processing waste proximate composition organoleptic characteristics Ciencia e Tecnologia de Alimentos Goes, Elenice Souza dos Reis Souza, Maria Luiza Rodrigues de Kimura, Katia Setsuko Coradini, Melina Franco Verdi, Rafaela Mikcha, Jane Martha Graton Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes |
topic_facet |
Salmo salar Oreochromis niloticus processing waste proximate composition organoleptic characteristics Ciencia e Tecnologia de Alimentos |
description |
The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and 15% of the dehydrated mixture in the dough of the cake. Moisture and lipid contents were not modified (p >0.05) when the mixture was included in the cake. There was a positive linear effect for crude protein (y=6.24 + 0.29x, R²=0.77) and mineral (y=0.60 + 0.19x, R²=0.85). Carbohydrate and calorie contents decreased linearly (p <0.01) according to increasing levels of the mixture in the cake. With regard to sensory analysis, there was a negative linear effect for taste (y=7.48 – 0.07x, R2=0.98), texture (y=7.48 – 0.047x, R2=0.93), acceptance (y=7.13 – 0.046x, R2=0.99) and purchase intention (y=3.82 – 0.039x, R2=0.93), demonstrating that increasing levels of inclusion of the dehydrated mixture caused a decrease in the acceptance of the cake. It can be concluded that the inclusion of up to 15% of salmon and tilapia dehydrated mixture in spinach cake increases the contents of crude protein and mineral matter, and reduces the carbohydrate content and calorie. However, based on the sensory results, it is recommended to include 10% of the dehydrated mixture of fish in the spinach cake. |
format |
Article in Journal/Newspaper |
author |
Goes, Elenice Souza dos Reis Souza, Maria Luiza Rodrigues de Kimura, Katia Setsuko Coradini, Melina Franco Verdi, Rafaela Mikcha, Jane Martha Graton |
author_facet |
Goes, Elenice Souza dos Reis Souza, Maria Luiza Rodrigues de Kimura, Katia Setsuko Coradini, Melina Franco Verdi, Rafaela Mikcha, Jane Martha Graton |
author_sort |
Goes, Elenice Souza dos Reis |
title |
Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes |
title_short |
Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes |
title_full |
Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes |
title_fullStr |
Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes |
title_full_unstemmed |
Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes |
title_sort |
inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes |
publisher |
Universidade Estadual De Maringá |
publishDate |
2016 |
url |
https://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28852 https://doi.org/10.4025/actascitechnol.v38i2.28852 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Acta Scientiarum. Technology; Vol 38 No 2 (2016); 241-246 Acta Scientiarum. Technology; v. 38 n. 2 (2016); 241-246 1806-2563 1807-8664 |
op_relation |
https://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28852/pdf_152 https://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28852/751375144273 https://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28852 doi:10.4025/actascitechnol.v38i2.28852 |
op_doi |
https://doi.org/10.4025/actascitechnol.v38i2.28852 |
container_title |
Acta Scientiarum. Technology |
container_volume |
38 |
container_issue |
2 |
container_start_page |
241 |
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1810474814374150144 |