Desenvolvimento de lingüiça de mexilhão (Perna perna) funcional processada com a aplicação de transglutaminase microbiana

Abstract

The difficulty in supplying the animal protein demand of great biological value for the human population is a major concern of our century. Reports of Food Agriculture Organization (FAO) show the rapid world population growth as a major contributing factor to the increased need in the production and diversification of protein foods worldwide. FAO estimates report that in 2050 the number of people will reach about 9.6 billion people and will need to ensure food security with sustainable development. In this context, the objective of this study was to develop a prebiotic built by the addition of inulin in the form of cooked type sausage, the base of mussels (Perna, Linnaeus 1758), processed with microbial transglutaminase (MTGase) for diversification of products based fish and evaluate the influence of this enzyme in the texture of the final product and its behavior for mussels meat since the majority of studies are in beef and pork. The sausages were developed from the ground meat of mussels (CTM), where both the raw material as the products presented physicochemical and microbiological characteristics satisfactory and showed good nutritional value, highlighting the protein content and low lipid content of the product. To evaluate the best answers in the preparation of sausages was used Delineation Composite Central Rotational with the independent variables: percentage of water (5-30%), concentration of Inulin (0-3%) and concentration of MTGase (0-2%) and dependent: moisture content, water holding capacity (WHC) and percentage of income and shrinking of sausages in cooking and instrumental texture. Any water, as inulin and MTGase influenced significantly (p <0.05) in the range of concentrations studied, in variable responses% humidity and WHC, however, for the variables yields and% shrinkage during cooking and instrumental texture in the study group, there was no significant influence (p> 0.05). The proposed design has shown that the best results were obtained for the lower water concentrations and MTGase and inulin in the formulation. So they were prepared sausages mussels with 0.5%, 1.0% and 1.5% MTGase and water percentage (5%) and Inulin (3% - specification of legislation for the product to be considered prebiotic) set for prediction of the mathematical model. It was concluded that the model fits to obtain moisture content of the response and WHC very similar to those obtained in practice, which can provide the best moisture content for different concentrations of transglutaminase for sausages formulations based pre mussels cooked.