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The Scientific World Journal
Volume 2014, Article ID 485287, 7 pages
Research Article

Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives

1Department of Plant Pathology, Federal University of Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, MG, Brazil
2Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of Sao Paulo (ESALQ/USP), Padua Dias Avenue 11, P.O. Box 9, 13418-900 Piracicaba, SP, Brazil
3Embrapa Southeast Livestock, Km 234, P.O. Box 1, 13560-970 Sao Carlos, SP, Brazil
4Department of Chemistry, Federal Technological University of Paraná (UTFPR), 85503-390 Pato Branco, PR, Brazil
5Faculty of Pharmaceutical Sciences, Federal University of Alfenas (UNIFAL-MG), Gabriel Monteiro da Silva 700, 37130-000 Alfenas, MG, Brazil

Received 23 July 2014; Accepted 18 October 2014; Published 18 November 2014

Academic Editor: Tsutomu Hatano

Copyright © 2014 Ingridy Simone Ribeiro et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. Thus, preservatives must be added. The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts. The application of the extracts had no effect on the chemical composition of the minced tilapia. The seaweed extracts had inhibitory effect on total volatile base nitrogen. The minced tilapia complied with the microbiological standard set by Brazilin law. The panelists detected no differences in the rancid aroma and only minor differences were detected in the color of the products. It can be concluded that the minced tilapia with added seaweed extracts were within quality standards during frozen storage.