Preparation of Nile tilapia a partir de CMS e aparas do corte em 'V' do file e sua avaliacao fisico-quimica, microbiologica e sensorial

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 found were 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 add value to fish by-products, with good consumer acceptance and meeting quality standards. Key words: 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 file de tilapia. No mesmo estudo se avaliaram os parametros fisico-quimicos e microbiologicos para as materias primas e o croquete pronto; realizada tambem uma analise sensorial. Para a CMS a umidade foi de 79,05%, proteina 14,63%, cinzas 0,87%, extrato etereo 4,66% e para as aparas, respectivamente, 81,27, 14,53, 1,13 e 1,93%. Para os croquetes pre-fritos de CMS, encontraram-se 57,93% de umidade, 15,11% de proteina, 11,59% de cinzas e 3,36% de extrato etereo e dos croquetes pre-fritos de aparas 57,84, 15,34, 9,17 e 3,95%, respectivamente. Estes parametros encontram-se na legislacao vigente para produtos empanados, assim como as analises microbiologicas das materias primas e dos croquetes pre-fritos nos padroes microbiologicos para alimentos. A analise sensorial mostrou que ambos os croquetes foram aceitos pelos provadores de forma moderada, portanto, eles podem ser uma forma de agregacao de valor aos residuos do pescado, tendo boa aceitacao pelo consumidor e atendendo aos padroes de qualidade. Palavras-chave: croquetes empanados, aparas de filetagem, composicao centesimal, caracteristicas organolepticas.