Abstract

The homeopathic product Homeopatila 100^® in the diet of Nile tilapia reduces stress during production and improves the well-being of fish. The objective of this study was to develop nuggets of tilapia fed with Homeopatila 100^® and to assess their quality. Physical, chemical, microbiological and sensory analyses were performed on three formulations with 25, 50 and 75% mechanically separated meat (MSM) for each of the treatments. The nuggets with 75% MSM revealed a higher pH (5.89 ± 0.02), the tissue was softer (1.29 N ± 0.04), and they had a higher lipid value (15.96% ± 0.05). With 50 and 75%, the color (L^*) was darker (60.76% ± 0.91 and 60.03% ± 0.78), and there were lower protein amounts (15.54% ± 0.31 and 13.55% ± 0.35). Nuggets had an acceptable value of lipid oxidation (0.672 ± 0.007 mg MDA/kg). The microbiological analyses demonstrated that the product met the requirements of legislation. Nuggets with 25 and 50% MSM were deemed acceptable. There was no difference (p > 0.05) between the control treatment group and the Homeopatila 100^® group for the analysis undertaken. The results indicated that the use of Homeopatila 100^® in the diet of the Nile tilapia did not change the physical, chemical, microbiological and sensorial quality characteristics of the nuggets, ensuring consumer acceptability.

Key words: Co-product, aquaculture, homeopathy, fish, technology.