Aproveitamento industrial de marisco na produção de lingüiça

Bispo, Eliete da Silva; Santana, Ligia Regina Radomille de; Carvalho, Rosemary Duarte Sales; Andrade, Graciele; Leite, Clícia Capibaribe

doi:10.1590/s0101-20612004000400031

Cited by 9 publications

(6 citation statements)

References 2 publications

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“…The centesimal composition values found in this study are similar to those obtained in other studies with fishbased sausages; however, Chuapoehuk, Raksakulthai and Worawattanamateekul (2001) found a variation in protein content from 13.67 to 13.91 g.100 g -1 , and Bispo et al (2004) found that the lipid concentration was 16.54 g.100 g -1 .…”

Section: Physicochemical Analyses Of the Sausagesupporting

confidence: 90%

Development and Characterization of a Tambaqui Sausage

et al. 2015

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In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum). Three formulations, with different percentages of fat (0, 4.5, and 9%) were developed. To determine shelf life, samples of the products were refrigerated at 4 ºC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7 days of storage. The sensory attributes evaluated were aroma, color, flavor, succulence, texture, and overall appearance. All treatments showed high acceptance rates, above 80%. The treatment with 9% fat showed the highest mean values in the evaluated attributes, with 86.6%, 83.4%, 92%, 88.2%, 87.2%, and 85.8% for aroma, color, flavor, succulence, texture and overall appearance, respectively. The centesimal composition of the treatments showed the following variations in g.100 g RESUMONo Brasil, a comercialização de peixes é realizada com o produto fresco ou congelado. Para se conseguir o aumento de consumo, se faz necessário oferecer produtos de conveniência e com valor agregado. Produtos processados possuem atributos sensoriais diferenciados além de facilidade no preparo. O objetivo deste trabalho foi elaborar e caracterizar, através de análises físico-químicas, microbiológicas e sensoriais, um embutido a base de tambaqui (Colossoma macropomum). Foram desenvolvidas três formulações, que distinguiam entre si com relação ao percentual de gordura: 0%, 4,5% e 9%. Para determinação da vida de prateleira, amostras dos produtos foram armazenadas sob refrigeração 4 °C por 12 dias e realizaram-se análises microbiológicas nos dias 0, 3, 7 e 12. Foram realizadas análises de composição centesimal, força de cisalhamento, perda de peso por cocção e capacidade de retenção de água. Os atributos sensoriais avaliados foram aroma, cor, sabor, suculência, textura e aparência global. Todos os tratamentos apresentaram altos índices de aceitação, acima de 80%, porém, o tratamento com 9% de gordura apresentou as maiores medias nos atributos avaliados, 86,6%, 83,4%, 92%, 88,2%, 87,2%, e 85,8% respectivamente para aroma, cor, sabor, suculência, textura e aparência global. A composição centesimal dos tratamentos apresentou as seguintes variações em g.100 g -1 : umidade 72,73 a 68,82; proteína 18,85 a 18,90; lipídeos 2,90 a 8,33 e cinza 3,86 a 4,20. A força de cisalhamento oscilou de 5,92 a 8,14 N; a capacidade de retenção de água variou de 71,83 a 74,71% e a perda de peso por cocção de 24,21 a 26,59%.Termos para indexação: Pescado; linguiça; vida de prateleira; sensorial.

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Section: Physicochemical Analyses Of the Sausagesupporting

confidence: 90%

Development and Characterization of a Tambaqui Sausage

et al. 2015

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“…Therefore, the food industry should produce a meat product formulation with minimal fat levels to maintain the technological and sensory aspects, without affecting the nutritional quality. Similar flavor acceptance scores were found in sausages made with vongole shellfish (Bispo et al, 2004) and mortadella made with MSM from tilapia filleting residues (Bartolomeu et al, 2014). Table 4.…”

Section: Resultssupporting

confidence: 62%

“…According to Dutcosky (1996), acceptance scores above 70% represent that most of the consumers approved the product. The vongole sausage presented acceptability index of 80% for the color attribute (Bispo, Santana, & Carvalho, 2004), while sausages made with tambaqui meat had acceptability index ranging from 80 to 83% (Sleder et al, 2015).…”

Section: Resultsmentioning

confidence: 97%

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

et al. 2019

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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.

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“…Table 6 shows the cookie acceptance indices. According to Bispo et al (2004), acceptability index values higher than 70% are considered good. As for the indices found in this study, the cookie enriched with 30% GPF obtained good acceptability index for aroma (71.32%), flavor (76.60%), and appearance (70.19%), while the cookies enriched with 50% and 70% GPF obtained good acceptability index only for aroma (73.96% and 70.19%, respectively).…”

Section: Resultsmentioning

confidence: 99%