Comparison of smoked sausages made with tilapia (V-cut) trimmings in relation to those of beef, pork and poultry

• Autor(a) principal: Pereira, Iracema Lima
• Data de Publicação: 2021
• Outros Autores: Silva, Douglas Dário Siqueira da, Rocha, Letícia Matias Pinheiro, Oliveira, Gislaine Gonçalves, Coradini, Melina Franco, Nogueira, Carla Cristina Alves, Matiucci, Marcos Antonio, Feihrmann, Andresa Carla, Goes, Elenice Souza dos Reis, Souza, Maria Luiza Rodrigues de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/19728
• topic: Chemical composition; Filleting residue; Sustainability.; Composición química; Residuos de fileteado; Sustentabilidad.; Composição química; Resíduo de filetagem; Sustentabilidade.; Sustentabilidade

The present work aimed to elaborate smoked sausages using raw material from different animal species (Tilapia, bovine, swine and poultry) and to analyze their chemical, microbiological and sensory characteristics. Four types of sausages were made: one of them from filleting residues (cut in “V” of the fillet) of tilapia, poultry breast, pork ham and beef. The data obtained in the different analyzes were subjected to analysis of variance (ANOVA) and Tukey's test at 5% significance was applied. Significant difference was observed for all analyzed nutrients. The sausage based on fish chips had a caloric value (67.14 kcal/100g) and low levels of lipids (4.21%), protein (15.52%) and high moisture contents (66.84%) and minerals (3.80%), when compared to the other sausages, but a filleting residue was used and not the noble part of the fish meat (fillet). Based on the sensory analysis, the tilapia shavings sausage obtained a good evaluation in terms of color, aroma, flavor and texture, showing good acceptance by consumers. All sausages were within the standards required by law, therefore suitable to be consumed.