This study evaluated the impact of transporting Nile tilapia at stocking densities of 250 kg/m³ and 500 kg/m³ for 1 h, with post-transport resting periods of 0, 2, 4, and 6 h, on biochemical parameters and fillet quality. A 2 × 4 factorial design was employed for the experiment, with 15 repetitions per treatment. The density of 500 kg/m³ resulted in a longer time to rigor mortis after 4 h of rest, while shorter rigor times were observed at 0 and 2 h. Fillets taken from fish transported at 250 kg/m³ for 4 h exhibited greater intensities of red and yellow color. The highest weight loss during cooking occurred in fish transported at 500 kg/m³ without rest. High-density stocking increased the pH of the fillets, reduced color intensity, and increased weight loss and drip loss. Resting periods of 4 and 6 h resulted in firmer fillets with improved water retention. Fish rested for 6 h at 250 kg/m³ recovered glycogen and glucose levels, indicating restored homeostasis. In contrast, fish subjected to high-density transport showed impaired metabolic recovery and compromised fillet quality. These results support the use of resting periods to improve fish welfare and product quality in aquaculture systems.

This study characterized Maracaju sausages and evaluated their physicochemical changes during storage for six months under freezing conditions, with a focus on lipid stability. The sausages were purchased immediately after production from three producers affiliated with the Association of Producers of Traditional Maracaju Sausage (APTRALMAR, Mato Grosso do Sul), in the municipality of Maracaju, Mato Grosso do Sul (MS). The centesimal composition and texture profile were consistent across brands, indicating standardization. All the brands exhibited viable aerobic mesophilic microorganism counts above those permitted by law. In terms of color, the a*, b*, and saturation chromas increased up to 90 days, with a subsequent reduction. pH and shear force remained unchanged throughout storage. The highest cooking loss occurred at 120 days. Water retention capacity was lower at 30 and 90 days. The peroxide index was only detected in the first month, while the thiobarbituric acid reactive substance values increased with extended storage. Fatty acid composition remained stable for up to 90 days, with significant reductions in all fatty acids after 120 days. These findings suggest that oxidation processes remain stable over a period of up to 90 days of freezing storage.

The growing demand for healthier and functional foods has driven the development of fish-based products enriched with natural ingredients that enhance nutritional quality and oxidative stability. This study evaluated the effect of incorporating bacupari peel flour (0, 0.75, 1.5, and 2.25%) into Nile tilapia burgers prepared from filet and mechanically separated meat. Proximate composition, antioxidant capacity (DPPH and ABTS), physicochemical and technological parameters, texture profile, microbiological safety, fatty acid profile during refrigerated storage, and sensory acceptance were determined. The flour exhibited a high fiber content (58.6%) and strong antioxidant activity (>94% inhibition for both DPPH and ABTS assays). Its inclusion significantly increased the fiber content of the burgers (from 3.23% to 6.43%), reduced pH and cooking loss, and enhanced the antioxidant capacity of the products. Changes in color and increased hardness were observed at higher inclusion levels. All treatments complied with microbiological standards and maintained acceptable sensory properties. Although an initial increase in fatty acids was observed with flour addition, a reduction occurred after 14 days of refrigerated storage. Bacupari flour demonstrated potential as a functional ingredient for nutritional enrichment and technological improvement of fish burgers.

This study evaluated the effect of fish meal in the coating of Nile tilapia nuggets on their physicochemical and sensory characteristics. Nuggets and flours were developed from mechanically separated meat of tilapia. For breading, the nuggets were assigned four types of coating (0, 20, 40, and 60% of fish meal inclusion in the Panko-type coating flour), then pre-fried, frozen, and subsequently subjected to complete frying. In the pre-fried nuggets, the inclusion of fish flour in the coating caused a linear increase in protein, lipid, ash, and caloric value, while in the fried nuggets, there were a linear decrease in moisture and a linear increase in lipids and caloric value. The inclusion of fish meal resulted in a decrease in brightness (L*) and an increase in the intensities of red (a*) and yellow (b*) in the fried nuggets. Adding fish meal to the nuggets’ coating resulted in a linear decrease in hardness, elasticity, cohesiveness, gumminess, chewiness, and shear strength, however, without affecting the overall acceptability of the nuggets. Thus, it is concluded that the inclusion of up to 60% of fish meal in the coating of Nile tilapia nuggets is indicated to improve the nutritional profile of the product.

O objetivo deste estudo foi avaliar o efeito de três níveis de estresse, mínimo (MS), curto (SS) e longo prazo (LS), sobre os parâmetros de qualidade dos filés de tilápia-do-Nilo durante o armazenamento refrigerado. No tratamento MS, os peixes foram mantidos a uma densidade de 60 kg m-³ por 24 horas, enquanto nos tratamentos SS e LS, os peixes foram mantidos a uma densidade de 300 kg m-³ por 1 hora (SS) ou 24 horas (LS), respectivamente. Os níveis séricos de cortisol foram medidos e o pH, a cor e a maciez da carne foram avaliados em 10 peixes por tratamento nos tempos 0, 1, 2, 4 e 8 dias após a morte. O nível de cortisol mais alto foi encontrado nos peixes LS, enquanto a média mais baixa foi observada nos peixes MS. O pH foi mais alto nos peixes LS. Os filés dos peixes MS apresentaram maior maciez 8 dias após a morte. O desenvolvimento da cor dos peixes estressados apresentou maior luminosidade nos dias 0, 2 e 8 após a morte, e a intensidade do vermelho foi menor nos peixes MS. Não foram observadas diferenças significativas na intensidade do amarelo dos filés. Conclui-se que o estresse no pré-abate pelo adensamento de curto e longo prazo resulta em níveis mais elevados de estresse, levando a alterações no desenvolvimento do pH, textura e coloração dos filés de tilápia-doNilo.