ABSTRACT This work evaluated the technological, bacteriological, and sensorial quality of cookies produced with increasing levels (0%, 10%, 20%, 30%, and 40%) of mechanically separated meat flour from tilapia (MSMF) to replace rice flour (RF) in order to identify the optimal level without compromising the overall quality of the product. The cookies were analyzed for expansion index (EI), specific volume (SV), hardness, color, water activity (aw ), coagulase-positive staphylococci, coliforms at 45°C, Salmonella spp., and sensory acceptance. The inclusion of MSMF affected (P < .05) some characteristics such as EI, SV, aw , hardness, and color (L*, a*, b*), but all formulations met the legal bacteriological standards. Cookies with 20% substitution of RF by MSMF presented 58.82% carbohydrates, 18.53% proteins, and 11.31% lipids, and was the most accepted (P < .05); 51% of consumers rated it with a score of six or higher (above I liked slightly). It is concluded that the substitution of 20% of RF by MSMF can be used for nutritional enrichment of widely consumed conventional products.

中文翻译：

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罗非鱼机械分离肉粉替代米粉对盐渍无麸质曲奇的工艺、营养和感官品质的影响

摘要 这项工作评估了随着机械分离的罗非鱼肉粉 (MSMF) 的含量增加（0%、10%、20%、30% 和 40%）以替代米粉（0%、10%、20%、30% 和 40%）而生产的饼干的技术、细菌学和感官质量（ RF），以便在不影响产品整体质量的情况下确定最佳水平。分析了饼干的膨胀指数 (EI)、比容 (SV)、硬度、颜色、水分活度 (aw)、凝固酶阳性葡萄球菌、45°C 下的大肠菌群、沙门氏菌属和感官接受度。加入 MSMF 会影响 (P < .05) EI、SV、aw、硬度和颜色 (L*、a*、b*) 等一些特性，但所有配方均符合法定细菌学标准。用 MSMF 替代 RF 20% 的饼干含有 58.82% 的碳水化合物、18.53% 的蛋白质和 11.31% 的脂质，并且是最被接受的（P < .05）；51% 的消费者对它的评分为 6 分或更高（高于我略有喜欢）。结论是用MSMF替代20%的RF可用于广泛消费的常规产品的营养丰富。