Aproveitamento de CMS de tilápia do nilo (Oreochromis niloticus) e carcaça de camarão cinza (Litopenaeus vannamei) para produção de linguiça sabor camarão

• Autor(a) principal: Vidal, Manuella Ferreira
• Data de Publicação: 2019
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/48006
• topic: Flavorizante; Descartes; Embutidos; Processamento

Leavings, often wasted, represents a serious problem for the fishing industry because it is difficult to dispose of and easily deteriorated when not properly handled. The development of a new product from Nile tilapia (Oreochromis niloticus) CMS and gray shrimp carcasses (Litopenaeus vannamei) represents a way to reduce waste by taking advantage of fish waste and adding value to it. The present study aimed to take advantage of CMS of Nile tilapia (Oreochromis niloticus) and gray shrimp (Litopenaeus vannamei) carcasses for shrimp flavor sausage production. Three sausage formulations were elaborated: Control sausages (only with tilapia CMS), sausages with 5% of shrimp flavor and sausages with 10% of shrimp flavor. The samples were stored under refrigeration (4 ° C) for 14 days. Weekly, the sausages were evaluated for microbiological, physicochemical and chemical aspects (total count of psychrotrophic bacteria, total volatile bases, pH, lipid oxidation and centesimal composition). The results obtained for total volatile bases were above that established in the Brazilian legislation, which is 30 mg / 100 g of sample, in all three treatments at 14 days of storage. For pH, treatments with 5 and 10% presented values above the legislation for fresh fish and significantly higher (p <0.05) than control at 7 days of storage, but at 14 days there were no significant differences between treatments. In the evaluation of the centesimal composition (protein, total lipids, moisture and ashes), the samples presented values similar to those found in the literature. In the total counts for psychrotrophic, all treatments were within the limits established in T0, and the treatment with 10% of flavoring presented the lowest counts, but at 7 and 14 days all the treatments presented values above the recommended. Concerning lipid oxidation, there was a tendency of growth of malonaldehyde values throughout the storage in all treatments, with the highest values attributed to sausages with 5 and 10% of flavoring (p <0.05).