Fish sausages prepared with inclusion of Nile tilapia minced: correlation between nutritional, chemical, and physical properties

Abstract

The aim of the study was to develop fish sausages and to identify the nutritional and technological effects of the increasing inclusion of minced fish (MF) derived from wastes of Nile tilapia processing. The sausages showed an increasing decrease in moisture and protein content, with consequent increase in fat, ash, and mineral content with inclusion from zero to 100% MF. The formulations had a good fatty acid profile and stood out because they did not have trans fat. The product showed higher red color intensity and higher red color intensity and adhesiveness indice, and lower hardness and chewiness indices as the inclusion of MF increased. Through Pearson's correlation coefficients, all the studied variables showed positive or negative correlation, confirming the influence of the MF addition on the developed sausages and evidencing the interaction importance of the components in the final product quality. The sausage developed with 50% MF was considered the ideal formulation.