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

Vieira, Pedro Henrique Sá; Barros, Carolina Notaro de; Mendes, Emiko Shinozaki; Maciel, Maria Inês Sucupira; Andrade, Humber Agrelli; Filho, Paulo Roberto Campagnoli de Oliveira

doi:10.4025/actascitechnol.v41i1.40299

Cited by 5 publications

(4 citation statements)

References 18 publications

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“…The WHC of the sausages were not affected ( p > 0.05) by the smoking process; however, they were affected by storage time, decreasing throughout storage (Table 3). The decrease in WHC of fish products can result from the denaturation of proteins (myosin and actin) (Araújo et al., 2020; Huda et al., 2012; Rahmanifarah et al., 2015; Sini et al., 2008; Sá Vieira et al., 2019). This change is not desirable as it may allow microbial growth, oxidation of lipids, and proteins and pigments (Kunnath et al., 2015; Veloso et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages

Filho

Araújo

Raúl

et al. 2021

Journal of Food Science

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Catfish (Sciades herzbergii) are widely captured in Brazilian Northeast but have low commercial value. The processing of catfish into an innovative product with longer shelf life can add value to the fish and improve sustainability. The objective of this study was to investigate the stability during 60 days of refrigerated storage smoked sausages produced by two different smoking processes (traditional smoking [TS] and liquid smoking [LS]). The smoking processes affected fat and ash contents, hardness, and CIE (Commission Internationale de L'Eclairage) color (L* and b* values). TS sausages had higher fat content and yellowness (b* value). LS sausages had higher ash content (15 days of storage) and lightness (L* value). The sausage's hardness was higher at 45 days of storage for TS and at 60 days for LS sausages. During refrigerated storage, there were decreases in crude protein (309.12–263.49 g/kg, 1–30 days, respectively), water holding capacity (89.77%–87.39%, 1–45 days, respectively), and redness (a* value) (10.35–6.09, 1–30 days, respectively), and increases in hardness (TS = 31.92–55.92 N, 1–45 days, respectively; LS = 32.88–61.18N, 160 days, respectively) and TBARS values (1.56–2.38 mg malonaldehyde/kg, 1–60 days, respectively). The microbial quality was kept within Brazilian legislation limits. Therefore, liquid smoked catfish sausage consists of a convenient innovative product, which is easier to process and control and provides a product with good physicochemical, microbial, and biochemical characteristics for up to 60 days of storage. Practical Application Catfish, a low commercial value fish (by catch from shrimp operations), can be processed into a high value smoked sausage. Liquid smoking was easier to process, environment friendly, and easier to control compared to traditional smoking. It provided a nutritional, easy to prepare at home, and microbial safe product with a shelf life under refrigeration up to 60 days. It can be successfully used to warrant sustainability in the fish chain.

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Section: Resultsmentioning

confidence: 99%

Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages

Filho

Araújo

Raúl

et al. 2021

Journal of Food Science

Self Cite

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“…Veloso et al (2019), H.P. Vieira et al (2019), changes in rheological characteristics, microbiological and toxicological parameters were found during the storage of minced meat from freshwater hydrobionts with plant components, in particular ginkgo biloba powder in the amount of 1%, 3%, and 5%. During the experiment, the moisture retention capacity of the developed minced meat was investigated.…”

Section: Resultsmentioning

confidence: 99%

Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat

Holembovska,

Slobodianiuk,

Israelian

et al. 2024

Animal Science and Food Technology

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Research on the use of organic acids in freshwater fish conservation in aquaculture farms is gaining importance due to the growing interest in the quality and safety of fish products. The purpose of the study was to create and substantiate a new technology for preserving freshwater fish with the addition of spicy root vegetables, and in pretreatment of raw materials with organic acids. During the study, carp were treated with salt and various concentrations of organic acids, stored under certain temperature conditions. Sensory assessment, pH, and shear boundary stress were used to evaluate the results, and chemical analysis was performed using a penetrometer and potentiometric method. Based on the findings, a scientifically based technology for preserving freshwater fish with the addition of spicy root vegetables with a fundamentally new method of treatment of raw materials with organic acids has been developed to expand the scope of application of fish products that will have a higher biological value. It was found that at the initial stages of processing, no noticeable organoleptic changes were observed in the samples under study. Comparative analysis of the results confirmed the positive effect of acetic acid at a concentration of 1.0%, for tartaric acid, the best effect was determined with the addition of 0.5-1.0%, and for citric acid, the study indicates that its use does not lead to softening of muscle tissue, indicating the feasibility of its use. Studies have confirmed the use of pretreatment of semi-finished products of salted carp treated with 1.0-1.5% malic acid for 60 minutes to obtain a tender, juicy, and soft consistency, which corresponds to 5 points in the sensory assessment. According to the results of the conducted studies, the positive effect of using organic acids to soften carp meat in the production of preserves from freshwater fish was established. The practical significance of the study is to improve the technologies of meat processing and food production, and to determine the optimal conditions for preserving the taste and texture qualities of meat products

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“…To increase organoleptic parameters and nutritional value, the recipe for fish sausages includes pork fat, seafood, seaweed, vegetable components, and spices. The technology of fish sausages made from sea catfish with the addition of 30% smoked pork fat was developed, which improved the sensory properties of smell, taste, and general perception, increased fat content, ash content, energy value, and reduced moisture content and water activity ( Vieira et al, 2019). Fresh sea catfish sausages stored at low temperatures were manufactured and evaluated.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Fish processing enterprises in Ukraine face a limited range of products that do not meet the growth of demand and high requirements of consumers. However, with the help of classification of sausage products and the possibility of combining different components and additional raw materials, fish processing enterprises have a chance to expand their range of goods (Vieira et al, 2019). The advantage of sausage products is that they are made based on minced fish, which solves the issue of rational use of raw materials, creating products accessible to all segments of the population, with specified taste properties, biological and structural characteristics.…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)

Menchynska,

Manoli,

Ivaniuta

et al. 2024

Animal Science and Food Technology

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In the context of the problem of insufficient consumption of fish products, the possibility of creating high-quality sausage products based on new types of raw materials is considered. The development of high-quality fish sausages from new raw materials will expand the range of sausage products and provide the population with seafood products. The purpose of the study is to establish the feasibility of using African sharptooth catfish in the technology of fish sausage products. The study used a complex of generally accepted organoleptic, chemical, physicochemical methods of research: moisture content – by drying the sample to a constant weight; fat content – by the Soxhlet method; protein content – by the Kjeldahl method; ash – by burning the sample. The penetration stress was determined using a penetrometer; water activity index – using a hygrometer; the hydrogen index – using a pH meter. As a result of research, the feasibility of using the African sharptooth catfish as a raw material for making fish sausages is theoretically substantiated and experimentally confirmed (Clarias gariepinus Burchell, 1822). The effectiveness of combining catfish meat with other hydrobionts and animal raw materials is shown. New recipes for raw smoked sausages based on African catfish with the addition of mackerel, scallop, and lard have been developed. Organoleptic and physico-chemical indicators of quality and nutritional value of finished products were studied. The results of organoleptic evaluation showed the similarity of catfish sausages to conventional meat sausages. Fish flavour and aroma were poorly expressed in sample 2, which included only African catfish meat from fish raw materials, which determined its consumer preferences. Sample 3 obtained by combining African catfish meat with mackerel and scallop received high organoleptic scores. The results of a study of the chemical composition show a high nutritional value of sausage products based on the improved recipe. The moisture content in all samples did not exceed 50%, which is the standard for raw smoked sausages. The highest protein content (26.19%) was observed in sample 2, the amount of protein in other sausage samples exceeded the minimum recommended value of 19%. The fat content in all samples was in the range of 18.93-21.41%, which does not exceed the recommended standard of 25%. Based on the results of physical and chemical studies, the indicators were found to be in line with the established standards. Studies of changes in quality and safety indicators during storage determined the permissible shelf life of raw smoked fish sausages at temperatures from 0 to +5°C for no more than 15 days

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

Cited by 5 publications

References 18 publications

Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages

Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages

Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat

Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)

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