Seaweed that is dried and stored for a long period does not undergo oxidation, even containing 30% total polyunsaturated fatty acids. The discovery of metabolites with biological activity from seaweed increased significantly in recent decades, with most of the available information referring to the chemical composition of these substances. Algae are grouped into two main categories: the microalgae, found in both benthic and littoral habitats and also throughout the ocean waters as phytoplankton and the macroalgae or seaweeds, which occupy the littoral zone, and can be classified as red ( Rhodophyta), brown ( Phaeophyta), or green ( Chlorophyta), depending on their nutrient and chemical composition. In Brazil, research on natural products of marine origin, particularly algae, began in the 1960s. Most of the recent research has been conducted on the replacement of chemical additives used in meat products including fish, with nonsynthetic products such as bark, grape seeds, raspberry seeds, and rosemary. The need to replace synthetic food additives such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which induced changes in the lipid and enzyme levels in animals and potentially carcinogenic effects, has sparked interest in the study of substances with antioxidant activity. Therefore, the development of new product formulations to improve the technological quality of minced fish is necessary and may be achieved using ingredients such as preservatives.
However, the mechanical separation process generates a product with a larger surface area, making it vulnerable to physical, chemical, and microbiological changes in a short amount of time.
ALL NATURAL NO ADDITIVES NO PRESERVATIVES RAR FREE
Minced fish, as defined in the Codex, is a product obtained from one or more species of fish with similar sensory characteristics that have undergone the mechanical separation process, resulting in muscle tissue particles that are free from bones, skin, and viscera. The application of MSM generates diversified products from minced meat such as surimi, kamaboko, hamburgers, and sausages. The production of mechanically separated meat (MSM) has emerged as an attractive process due to its high recovery of the meat it creates basic raw material, and it is versatile for the development of coproducts. However, the carcass remaining after filleting still had edible parts of good quality that could be used for human consumption. A simple alternative for the use of this waste has been the preparation of silage and its subsequent use in animal feed. Traditionally, filleting waste and the waste from other fish preservation processes were used in the production of fishmeal for animal feed or discarded into the environment, creating pollution problems and economic losses. The yield of tilapia fillets was low, only 30–33%, consequently generating a large quantity of waste. The industrial processing of tilapia began in Brazil in the 1990s in western Paraná, focusing on only one product, frozen tilapia fillets. It has considerable nutritional value, as it is rich in essential amino acids, unsaturated fatty acids, vitamins, and minerals, making it attractive to consumers that are increasingly concerned about maintaining a healthy and balanced diet. The increase in tilapia production over the years is due to the husbandry characteristics of the species and its adaptation to the climate of the country. Tilapia, currently produced at 132 000 t/year, is the national “flagship” aquaculture product because it represents 39% of the total farmed fish. In 2004, it represented 38% of the total production at approximately 70,000 t.
In 2000, manufacturing accounted for 18.4% of the total production in aquaculture. Tilapia has emerged as one of the most cultivated and marketed species in Brazil. It can be concluded that the minced tilapia with added seaweed extracts were within quality standards during frozen storage. The panelists detected no differences in the rancid aroma and only minor differences were detected in the color of the products. The minced tilapia complied with the microbiological standard set by Brazilin law. The seaweed extracts had inhibitory effect on total volatile base nitrogen. The application of the extracts had no effect on the chemical composition of the minced tilapia. The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. The extraction of mechanically separated meat has emerged as an attractive process.
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