Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)

This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 pork fat), M2 84 10 fat) M3 79 15 fat). The elaborated products tested for technological, physical, physico-chemical, microbiological sensory parameters. results showed that the microbiologically stable a particular texture an emulsified meat product, attractive colour characteristic flavour. All met expected identity quality requirements. They also achieved good acceptance by judges, in which formulation may be highlighted presenting emulsion stability 97 %, higher protein content (18.09 %) lower lipids (16.31 %). In addition, it reached mean scores attributes purchase intent. Therefore, is possible to prepare mortadellas MSM using less