Avaliação físico-química de embutidos cárneos cozidos tipo mortadela de tilápia contendo caseína

Abstract

The consumption of fish is increasing every day, due to its high nutritional value, being distinguished by being a source of vitamins, minerals, proteins and omega-3 fatty acids, which through studies confer health benefits. Interest in this food has been boosting the production of fish in Brazil during the last years. However, during its processing, waste is generated that is hardly reused by the industries. A good alternative to the use of these is the development of tilapia mortadella type meat inlay that presents interesting technological and nutritional properties. However, in order to maintain the emulsion characteristics in meat sausages, a protein is required as an emulsifying agent, be it vegetable or animal, and may contribute to the characterization of the product. In this sense, the objective of this work was to perform physical-chemical evaluations of baked meat sausage type mortadella of tilapia, with increasing additions of casein as a substitute of isolated soy protein. To that end, different formulations of mortadella were developed at levels 0, 25, 50, 75 and 100% of casein, while the other ingredients remained standardized, except for isolated soy protein. For the characterization of this product, analyzes of centesimal composition, pH and Aw were performed. The latter were observed at times 0.3, 9 and 9 days. In the results obtained for the different formulations, there was no significant difference in the centesimal composition and there was decrease of the pH with the increasing inclusion of the casein. In the various analyzed times there was an increase in pH and a decrease in Aw until the third day, followed by stability on the following days that were analyzed. Therefore, we can conclude that casein has favorable effects on the meat mortadella type of tilapia. Its addition in the product can contribute to a greater conservation of the final product, besides favoring the nutritional characteristics.