Shelf life of sodium-reduced ready-to-eat fish product made with by-products from fish and fruit processing subjected to high-intensity ultrasound

Abstract

This study aimed to determine the shelf life by evaluating physicochemical, microbiological, and sensory parameters of spam-like cooked product made with Nile tilapia mechanically separated meat (MSM) and yellow passion fruit albedo flour (PF) submitted to sodium reduction (47.83%) and optimal high-intensity ultrasound treatment previously determined for this fish product (12.12 W/cm2 for 49 min) and stored at 4 °C for 35 days. Lipid (from 1.06 to 5.19 malondialdehyde - MDA/kg) and protein (4.68 to 9.35 nmol of carbonyl/mg of protein) oxidation increased significantly over time resulting in rancid flavor and odor formation, loss of characteristic texture and color, making the product pale and unattractive to consumers between 28 and 35 days. Twenty-one days was considered the maximum limit to store this sodium-reduced ready-to-eat fish product at 4 °C considering all evaluated parameters, which were satisfactory in this storage time.