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Current assay aims at the preparation of onion biscuits with the inclusion of different levels of aromatized fishmeal from the carcasses of the Nile tilapia (Oreochromis niloticus) to assess their chemical composition and analyze their sensorial and microbiological features. Carcasses (spine with ribs and adhering meat after filleting) were washed and immersed in brine 20% (2:1 – brine volume /weight) with a mixture of 50 g of dehydrated rosemary, marjoram, sage, oregano, chives and parsley. The carcasses were drained, smoked, pressed, ground, dehydrated and ground for the second time. The onion biscuits included 0%, 10%, 20% and 30% fishmeal. There was a positive linear effect for protein, ashes and minerals, but no significant difference for humidity and lipids. A negative linear effect occurred with carbohydrates, with a decrease from 53.75% to 40.56%, similar to calorie rates (from 386.30 to 356.05 kcal/100 g). There was no significant difference for sensorial attributes and purchase intention. Scores ranged between 5.08 and 7.14 for aroma, taste, texture and color (scale 1-9) and between 2.70 and 3.28 for buying intention (scale 1-5). Results show that the product lay within microbiological standards required by Brazilian sanitary law. It is concluded that owing to the sensorial analysis, up to 30% of aromatized fishmeal may be included, with an increase in the rates of protein and minerals coupled to the reduction of carbohydrate and calorie rates.

Quality evaluation of onion biscuits with aromatized fishmeal from the carcasses of the Nile tilapia