Elaboração e caracterização química de quibes contendo carne mecanicamente separada de salmão e filé de tilápia

Abstract

Brazilian consumption of fish has increased in recent years, as consumers increasingly seek foods that have nutritional and sensory quality. Salmon, in particular, has excellent nutritional value, in addition to the presence of essential fatty acids. However, the commercialization of fish generates a large amount of waste that can be reused, for example, by obtaining mechanically separated meat (CMS). The CMS is widely used in the butchery sector, but it is still little explored when it comes to salmon. In this context, the objective of the study was to develop and characterize chemically and nutritionally the fish kibbeh, composed of 75 % salmon CMS and 25 % tilapia fillet, in relation to the meat mass, a formulation used previously in another study of the sector of fish from DCA / UFLA. The chemical characterization of the kibbeh was evaluated based on the chemical composition, fatty acid profile and energy value of that product, in order to compare it with similar products on the market. Finally, it was concluded that the salmon CMS is a viable alternative to expand the average consumption of fish and to take advantage of production residues.