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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Veröffentlicht in:Journal of the science of food and agriculture Jg. 93; H. 5; S. 1042 - 1048
Hauptverfasser: Fuchs, Renata HB, Ribeiro, Ricardo P, Bona, Evandro, Matsushita, Makoto
Format: Journal Article
Sprache:Englisch
Veröffentlicht: Chichester, UK John Wiley & Sons, Ltd 30.03.2013
John Wiley and Sons, Limited
Schlagworte:
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
Online-Zugang:Volltext
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Zusammenfassung: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
Bibliographie:ark:/67375/WNG-2L0H2SM3-9
istex:56FB7D7BA1E33BC5997E0699CC57D86C572B9B79
ArticleID:JSFA5844
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ISSN:0022-5142
1097-0010
1097-0010
DOI:10.1002/jsfa.5844