Utilização de tilápia do nilo (oreochromis niloticus) no desenvolvimento de linguiça frescal: agregação de valor e incentivo ao consumo do pescado.

Abstract

The fish-eating habit is associated with many health benefits due to the richness of protein with high biological value and several other valuable nutritional components. However, in Brazil the consumption of fish is below the recommended by the World Health Organization. This low consumption may be related to the lack of information about the nutritional importance, lack of investments in the production chain, raising the price of fish and low prices. availability of easily prepared fish products. Therefore, the objective of this work was to develop and characterize a Nile Tilapia (Oreochromis niloticus) sausage, fresh type, aiming to stimulate the consumption of fish. A sausage formulation was prepared with 85% Nile Tilapia Fillet, 10% bacon, 3% sweet potato flour and 2% seasoning. Microbiological, physicochemical, physical and sensory analyzes were performed, as well as the calculation of the energy value. Tilapia sausage was found to comply with the legislation for Coliforms at 45 ° C, Salmonella spp. and Staphylococcus aureus. When analyzed sensorially, the color attribute had the highest frequency of grades in the neutral category, so it can be improved. But if you consider the whole, (60 tasters) the color had 65% acceptance. The flavor obtained the best grade in the Top 3 Box category, (96.7%), not receiving grades in the Botton 3 Box category, followed by the other attributes that present the highest grade concentrations in the Top 3 Box category, which proves the acceptance, The product had a 98.3% favorable purchase intention. The sausage showed a low weight loss in cooking, which may have a positive influence on juiciness and flavor. In addition, hardness (4,340 ± 780 kgf), cohesiveness (0,62 ± 0,05) and elasticity (8,62 ± 0,06 mm) with direct effect on juiciness and flavor preservation were measured. The centesimal composition was 66.94 ± 0.12% moisture, 1.66 ± 0.01% ash, 15.65 ± 0.11% protein, 12.13 ± 0.64% lipids and 3 , 62% carbohydrate, within the limits set by law and having an energy value of approximately 112 Kcal, for a 60g serving, equivalent to one unit. From the results presented, tilapia sausage still needs further studies such as storage stability, but has the potential to be produced and marketed by both the fish industry and the small producer, with viability of artisanal production.