Development and Characterization of a Tambaqui Sausage

Abstract

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.

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

“…The negative relationship between these variables may be due to the replacement of free water by fat. In sausages made with tambaqui meat (Colossoma macropomum), the addition between 4.5 and 9% pork fat also led to a decrease in moisture content from 71.1 to 68.8% (Sleder et al, 2015). Sausages made with African catfish (Clarias gariepinus) without fat addition presented 74% moisture (Oksuz, Evrendilek, Calis, & Ozeren, 2008), which is close to that found in marine catfish sausages without SPF addition of the present study.…”

“…The fat content of marine catfish sausages increased with the increase in SPF in the formulations (Table 2), from 2.1 (without SPF addition) to 12.2% (30% SPF), which was also observed in other studies. Sausages made with tambaqui meat (C. macropomum) with addition of 4.5 to 9% fat presented from 5.45 to 8.33% lipids (Sleder et al, 2015), while salmon meat sausages with addition of salmon oil presented 5.89% lipids (Oliveira et al, 2014). In general, these values are well below the maximum percentage permitted by Brazilian legislation, which is 30% (Brasil, 2000).…”

“…There are few studies on the amount of external fat in fish sausages (Marques, Nunes, Castro, Araujo, & Sales, 2012;Sleder et al, 2015). Therefore, the objective of the present study was to develop marine catfish sausages using different proportions of smoked pork back fat (SPF), and to evaluate the technological, nutritional, microbiological, and sensory characteristics of the processed product.…”

“…Several factors are responsible for the low consumption of fish, including lack of product options, fear of choking on fish bones, and the high price. Thus, an alternative to increase fish consumption in Brazil may be the elaboration of products well-accepted in the market, such as meat sausages and hamburgers (Sleder et al, 2015).…”

AVALIAÇÃO DE LINGUIÇAS DE TILÁPIAS DO NILO (Oreochromis niloticus)SUBMETIDAS A DIFERENTES MÉTODOS DE DEFUMAÇÃO

“…Como nas linguiças submetidas a defumação líquida ocorreu maior perda de peso durante o processamento pode ter causado a menor CRA das linguiças. As linguiças elaboradas com carne de tambaqui apresentaram CRA próximas (71 a 74%) as linguiças de tilápias submetidas a defumação liquida (SLEDER et al, 2015). No entanto, salsichas elaboradas com carne de peixes de água doce adicionado 3,5% de amido de tapioca a CRA (96,46%) foram próximas (PRABPREE & PONGSAWATMANIT, 2011) das linguiças de fi lés de tilápias submetidas a defumação tradicional.…”