Textura de embutidos cárneos cozidos tipo mortadela de tilápia contendo goma guar

Abstract

The consumption of tilapia meat has been growing over the past few years not only in Brazil, but also in the world in general. Recently, tilapia meat has aroused the interest of the food industry due to its sensory and nutritional quality. The increase in tilapia production consequently expanded the generation of waste from the fish industry as a whole, demanding alternatives for the production of by-products based on the waste generated. Based on this, the production of meat products based on mechanically separated meat, CMS, of tilapia has proved promising to solve the problem. The aim of this work is to evaluate the texture of tilapia mortadella sausage using CMS, soy protein isolate, carrageenan and guar gum. The texture analyses were performed according to the parameters of hardness, elasticity, cohesiveness and chewing ability. The results were evaluated and discussed statistically through analysis of variance, ANOVA, in a completely randomized design. The results show an improvement in the final product texture with the use of soy protein isolate and carrageenan and does not differ statistically from the formulations with the addition of guar gum. The texture was not improved using guar gum.