Development and characterization of fresh sausages made with marine catfish Sciades herzbergii (Bloch, 1794)

• Autor(a) principal: Vieira, Pedro Henrique Sá
• Data de Publicação: 2019
• Outros Autores: Barros, Carolina Notaro de, Mendes, Emiko Shinozaki, Maciel, Maria Inês Sucupira, Andrade, Humber Agrelli de, Oliveira Filho, Paulo Roberto Campagnoli de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Acta scientiarum. Technology (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/40299
• topic: fish processing; meat emulsion; pork fat.; Ciência e Tecnologia de Alimentos

This study developed fresh marine catfish (Sciades herzbergii) sausages with boneless fillets using up to 30% of smoked pork back fat (SPF) and evaluated the nutritional (protein, fat, moisture, ash, carbohydrates and energy value), physicochemical (weight loss, shrinkage, water holding capacity, instrumental texture and color and water activity), microbiological and sensory characteristics. The addition of up to 30% SPF in the sausages increased fat, ash, energy value, and decreased moisture and water activity. Concerning the physicochemical aspects, the increase in SPF increased the weight loss during cooking, shrinkage, lightness, redness and yellowness, and improved sensory properties of odor, flavor and overall acceptance. The sausages presented microbial counts according to the limits allowed for human consumption. Therefore, sausages made with marine catfish fillets presented suitable nutritional, physicochemical, microbiological, and sensory characteristics. However, although higher global acceptance scores were observed with the increase in SPF levels, no significant differences were detected from the inclusion of 10% SPF. Therefore, it is possible to produce fresh marine catfish sausages with a minimum of 10% SPF, to maintain satisfactory technological and sensory characteristics and a healthier appeal.