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Effect of Achachairu Skin on the Oxidative Stability of Mechanically Separated Tilapia Meat and a Sensory Evaluation of Its Use in a Restructured Product

ABSTRACT This study investigated the effect of different concentrations (0%, 2%, 4%, and 6% w/w) of achachairu skin on the oxidative stability of mechanically separated tilapia meat (tilapia MSM) stored for 15 days at 4 ± 2°C and the bacteriological and sensory qualities of a restructured product (RP) elaborated with MSM containing the optimum concentration of achachairu skin. Skin concentration of 4% minimized changes in the L*, a*, b* and hardness values, as did the concentration of 6%, but 4% was more effective in inhibiting lipid oxidation of the tilapia MSM during refrigerated storage (p < .05). The addition of 4% skin did not compromise the bacteriological quality, but decreased the scores for sensory attributes. However, the hedonic score for global impression corresponded to the region of acceptance, and the supply of information concerning the beneficial effects of natural antioxidants increased the global impression score of the RP (p < .05). Therefore, the concentration of 4% of achachairu skin was effective in retarding oxidative changes in tilapia MSM stored under refrigeration for 15 days and could be used as a natural ingredient in the elaboration of products based on tilapia residues, mainly when associated with health appeals on the labels.