Development of a freeze-dried mixture of Nile tilapia (Oreochromis niloticus) croquette using a GA-based multiobjective optimisation

BACKGROUND: The mechanically separated meat (MSM) of Nile tilapia is an example of a by‐product that can be used in the development of new foods. The aim of this study was to optimise the mixture of different flours in the development of a freeze‐dried mixture of fish croquette using Nile tilapia MS...

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Vydáno v:	Journal of the science of food and agriculture Ročník 93; číslo 5; s. 1042 - 1048
Hlavní autoři:	Fuchs, Renata HB, Ribeiro, Ricardo P, Bona, Evandro, Matsushita, Makoto
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Chichester, UK John Wiley & Sons, Ltd 30.03.2013 John Wiley and Sons, Limited
Témata:	Algorithms analysis Animals Brazil by-product Chemical Phenomena chemistry Cichlids Correlation analysis Costs and Cost Analysis desirability function Dietary Fiber Dietary Fiber - analysis economics fiber content fish Fish Products Fish Products - analysis Fish Products - economics Fisheries Fisheries - economics flavor Flour Flour - analysis Food Preferences Food preservation Food, Preserved Food, Preserved - analysis Food, Preserved - economics Food-Processing Industry Food-Processing Industry - economics Freeze Drying Freezing Genetic algorithms Humans Industrial Waste Industrial Waste - analysis Industrial Waste - economics Meat Mechanical Phenomena mixture design Nile tilapia Optimization Oreochromis niloticus Seafood Seafood - analysis Seafood - economics Secale Secale - chemistry Sensation texture Tilapia Triticum Triticum - chemistry Water Water - analysis water activity wheat flour Brazil
ISSN:	0022-5142, 1097-0010, 1097-0010
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Shrnutí:	BACKGROUND: The mechanically separated meat (MSM) of Nile tilapia is an example of a by‐product that can be used in the development of new foods. The aim of this study was to optimise the mixture of different flours in the development of a freeze‐dried mixture of fish croquette using Nile tilapia MSM. Flavour, texture and overall acceptance of seven formulations were evaluated by an acceptance test. A genetic algorithm (GA) with desirability functions was combined with a multiobjective optimisation of the response surface models. RESULTS: The combination of flours was chosen to minimise cost and maximise overall acceptance and fibre content. Overall acceptance showed a statistically significant correlation (P⩽0.05) with flavour (r = 0.67) and texture (r = 0.61). The GA‐based approach indicated that the highest overall acceptance was obtained when using wheat and rye flours in equal parts. This formulation had an overall acceptance of 7.52, a fibre content of 11.50 g kg−1 and a cost of US$ 2.21/kg. After 24 h of freeze‐drying, the water activity of the mixture was 0.11. CONCLUSION: The GA‐based approach was able to optimise the croquette formulation. The freeze‐drying process contributed to the development of a value‐added product with high quality and long shelf‐life. © 2012 Society of Chemical Industry
Bibliografie:	ark:/67375/WNG-2L0H2SM3-9 istex:56FB7D7BA1E33BC5997E0699CC57D86C572B9B79 ArticleID:JSFA5844 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 14 ObjectType-Article-2 content type line 23 ObjectType-Article-1 ObjectType-Feature-2
ISSN:	0022-5142 1097-0010 1097-0010
DOI:	10.1002/jsfa.5844