Exploitation of byproducts from the passion fruit juice and tilapia filleting industries to obtain a functional meat product

Abstract This study aimed to evaluate the effects of adding different concentrations of passion fruit albedo flour (PFF) and transglutaminase (T) on the physicochemical and technological qualities of spam-like products formulated with mechanically separated tilapia meat (MSM) and characterize the best formulations from the bacteriological and sensory aspects. A completely random design was used with a 5 x 2 factorial scheme, five PFF levels (0%; 2.5%; 5%; 7.5% and 10%) and two T levels (0 and 1%). An increase in PFF decreased the protein content, pH value, weight loss during cooking (WLC), lightness, fat (FE) and water (WE) exudations, while increasing the carbohydrate content and yellowness. With certain PFF concentrations, the presence of T increased the Aw, pH, yellowness, hardness, cohesiveness and chewiness and decreased WE, FE and lightness, but did not affect the WLC, redness or springiness. Formulations with 1% T and 0; 2.5%; 5% and 7.5% PFF were fit for consumption concerning microbiological aspects. The most accepted formulation contained 2.5% PFF and 1% T, which presented high nutritional value (10.4% protein and 1.78% total dietary fibre), making it possible to exploit residues produced by the passion fruit juice and tilapia filleting agro-industries, decreasing environmental impacts and amplifying the offer of fish-based foods.