Desenvolvimento e avaliação de embutido cozido e defumado à base de carne mecanicamente separada de tilápia

Abstract

The fish industry represents a wide growth potential, as its residues can be used and transformed into products with high market power. A technological alternative for better utilization is mechanically separated meat (MSM), which can be used as a raw material in a range of products. Because of this situation, this study's objective was to develop cooked and smoked sausages prepared with the increasing substitution of fillet by tilapia MSM. Besides of to evaluate the effect of this substitution on the technological and nutritional characteristics of the resulting products and evaluating the chemical, physical and microbiological stability of cooked and smoked tilapia sausages stored under refrigeration for 42 days. Different formulations of cooked and smoked sausages with 0, 15, 40, 45, and 60% MSM were developed in the first stage. The nutritional value, the chemical, physical and physicochemical aspects and the microbiological quality of each formulation were evaluated, as well as the interest in the new product, based on online market research. The last stage of the study consisted of analyzing the stability of these characteristics for 42 days of storage, under refrigeration at a temperature of 7°C. In technological and nutritional terms, the use of tilapia MSM, in the production of cooked and smoked sausages, did not detract from the final product's quality. The results indicate that all samples of raw materials and sausages met the established microbiological standards, suggesting that the process was conducted in an inadequate hygienic condition. Thus, it was considered that the replacement of 15% and 30%, came closest to the characteristics of the sausages made only with fillet (0% MSM). Regarding the market research, respondents showed great interest in the new product. In the evaluation of the stability of the characteristics of the formulations, it was found that the increasing inclusion of MSM and the storage time had a significant influence on the chemical characteristics (proximate composition and lipid oxidation) and physical characteristics (color variables) of the final product. However, the nutritional and microbiological quality of tilapia cooked and smoked sausages were kept within the thresholds found in the literature, as there is no legislation in force for this product, over the forty-two days of storage. Therefore, because of the results presented, it is possible to indicate the stability of the products in 42 days. The elaboration of this product turns out to be a viable alternative for the use of residues of this species of fish.