Fish products developed from ground rainbow trout and tilapia fillet mixtures: Physico-chemical, microbiological and toxicological analyses

ABSTRACT Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emergence of new technologies. Among them, the development of products based on ground beef and fish mixtures are noteworthy. In this context, the purpose of this study was to develop products from different ground rainbow trout and tilapia fillet ratios, in the form of meatballs and nuggets, determining their proximate composition and physico-chemical, microbiological and toxicological characteristics. The average dry matter percentage of the developed products was 29.20±2.30%, while mineral content was 1.45±0.55%, lipid pulp content, 3.70±0.30% and crude pulp protein, 16.60±2.04%. Total psychotropic counts remained below 102 CFU/g, for standard counting on aerobic microorganism plates. Histamine and sulfur-based compounds were not detected in any of the prepared samples. The purpose of the work proposal was to develop foods and technologies that can serve as standards, allowing for simple handling products that apply ground meat mixtures from different fish species to maintain adequate nutritional indices after processing.

摘要 为响应消费者对兼具高营养价值、均衡健康且易制备、即食的新型水产食品的需求，水产加工业持续开展技术创新，催生了多项新型加工技术。其中，以碎肉与鱼肉混合为基底的产品开发尤为引人注目。在此背景下，本研究旨在以不同比例的虹鳟（rainbow trout）鱼片碎肉与罗非鱼（tilapia）鱼片碎肉为原料，制备肉丸与鱼块产品，并对其常规营养成分（proximate composition）、理化特性、微生物学特性及毒理学特性开展测定。所制备产品的平均干物质含量为29.20±2.30%，矿物质含量为1.45±0.55%，粗脂肪含量为3.70±0.30%，粗蛋白含量为16.60±2.04%。采用需氧微生物平板标准计数法测定的总嗜冷菌（psychotropic）数均低于102 CFU/g。所有制备样品中均未检出组胺及含硫化合物。本研究的核心目标为开发可作为行业标准的食品与加工技术，实现采用不同鱼种碎肉混合制备的易操作产品，使其在加工后仍能维持适宜的营养指标。