The objective of this research was to elaborate and characterize mortadella using fillet
residues ('V'-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the …

Intestinal bowel disease (IBD) has always been tough to treat, therefore researchers are
struggle to look for treatments that are safe, low cost, and effective. Food-derived peptides …

The aim of this work was to physicochemically characterize and evaluate the sensory
acceptance of a flavoring produced by microencapsulation of mussel protein hydrolysate …

Considering the increasing demand towards “ready-to-cook” processed seafood products,
recognised as being potential contributors to high sodium (Na) intake by consumers, this …

Both the worldwide demand for fish and aquaculture production have increased.
Nevertheless, an extensive amount of fish production is destined for animal feed. Fish …

In the present study, microbiological, chemical and sensory changes of sausage samples
produced from fillets of C hondrostoma regium, L uciobarbus mystaceus and C apoeta trutta …

The purpose of this study was to evaluate the physicochemical and microbiological stability
of sausages produced from mechanically separated fish meat (MSM) obtained from Nile …

It is important that the methods and materials used for to lengthen the shelf-life of food are
simple, inexpensive and safe. For these reasons, herbal additives like cumin oil (Nigella …

Nile tilapia is one of the major fish species cultivated worldwide and in Brazil. The tilapia
fillet yield is between 30-35%, thus around 70% of waste is generated. A portion of this …

In order to develop a healthy low‐fat frankfurter‐type sausage, different formulations were
developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat …