Roll enriched with Nile tilapia meal: sensory, nutritional, technological and microbiological characteristics

Abstract This study evaluated the chemical composition, fatty acid profile, technological quality, sensory profile and microbiological characteristics of rolls with inclusion of 0, 5, 10 and 15% meal prepared with tilapia carcasses. Moisture and carbohydrate content were linearly reduced (P 0.05) by inclusion levels, but 15% tilapia meal resulted in greater amount of polyunsaturated fatty acids (4.63%) in relation to 0% inclusion (4.46%). There was a linear increase (P