Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

Abstract

Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB-N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3ºC, and the maximum recommended MF inclusion to maintain good sensory quality is 60%. Key words: Fish sausage, lipid oxidation, filleting waste, shelf-life, sensory acceptability Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do Nilo e armazenadas sob refrigeração RESUMO: O rendimento de filetagem da tilápia do Nilo, Oreochromis niloticus, Linnaeus, é considerado baixo (30%) gerando conseqüentemente uma grande quantidade de resíduos que podem causar perdas econômicas e problemas ambientais. Estes resíduos podem ser utilizados para a obtenção de carne mecanicamente separada (CMS) e utilizado na elaboração de salsichas. Avaliou-se a qualidade de salsichas elaboradas com 0, 20, 40, 60, 80 e 100% de inclusão de CMS de resíduos de filetagem de tilápias do Nilo armazenadas a 0±0,3ºC. As alterações de cor instrumental (L*, a* e b*), oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (TVB-N), pH, microbiológicas (bactérias patogênicas e aeróbias psicrotróficas) e sensoriais (cor, odor, sabor, textura e aceitação global) foram avaliadas por até 40 dias. A adição de CMS em salsichas causou aumento nos valores de TBARS e diminuição nos valores de BNV, L*, a* e b*. A aceitação do atributo cor diminuiu com o incremento de CMS. O melhor sabor, textura e aceitação global foram obtidos em salsichas que continham 40 e 60% de CMS, e o odor com 100% de CMS. Não foi detectada presença de bactérias patogênicas. Durante o período de estocagem houve diminuição no pH e multiplicação das bactérias aeróbias psicrotróficas, porém não comprometendo na avaliação sensorial das salsichas. Portanto, sal...

Yield, flesh parameters, and proximate and fatty acid composition in muscle tissue of wild and cultured Vieja Colorada (Cichlasoma festae) in tropical Ecuadorian river

“…In a study in Turkey of cultured Oncorhynchus mykiss (Mashaii et al, 2012), the protein (17.4 -17.9%) and ash (1.38 -1.59%) contents were similar than our results, while the moisture (75.2 -76.9%) and total fat (2.48 -4.88%) contents were lower and higher, respectively. In general, the wet contents in the muscle fish of this study were within the range reported by Jabeen & Chaudhry (2011) and Campagnoli de Oliveira et al (2010). Fat content was affected by production systems and this variation in the total fat content was consistent with the conclusions of Gonzalez-Artola (2004) and Jabeen & Chaudhry (2011).…”

Effect of heat treatment and packaging systems on the stability of fish sausage

“…When comparing both treatments under the group that was vacuum-packaged, the decrease in pH values was higher in pasteurized sausages probably due to the lower efficiency of the pasteurization method in microbiological control when compared with smoking. The same pH reduction during storage was observed by Oliveira Filho et al (2010a) in sausages made of MSM from tilapia, with a pH of 6.48 on day 5 and a pH of 6.27 on day 40 of storage.…”

Development and Characterization of a Tambaqui Sausage

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