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Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives

机译：诺里和毛皮海藻作为天然添加剂的碎片生命和质量研究

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The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. Thus, preservatives must be added. The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts. The application of the extracts had no effect on the chemical composition of the minced tilapia. The seaweed extracts had inhibitory effect on total volatile base nitrogen. The minced tilapia complied with the microbiological standard set by Brazilin law. The panelists detected no differences in the rancid aroma and only minor differences were detected in the color of the products. It can be concluded that the minced tilapia with added seaweed extracts were within quality standards during frozen storage.
机译：机械分离的肉的提取已成为一种有吸引力的过程。然而，它增加了氧气的掺入，从而增加了由于酸速而味道的味道。因此，必须添加防腐剂。本研究的目的是评估碎罗非鱼的保质期，以用Hijiki和Nori Seaweeds提取物取代合成防腐剂。提取物的施用对切碎的罗非鱼的化学成分没有影响。海藻提取物对总挥发性碱氮具有抑制作用。碎罗非鱼符合巴西法律设定的微生物标准。小组成员检测到腐臭香气没有差异，并且在产品的颜色中检测到微小的差异。可以得出结论，在冷冻储存期间，加入海藻提取物的碎罗非鱼在质量标准中。

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