Viabilidade técnica, qualidade nutricional e sensorial de produtos à base de carne de Tilápia (Oreochromis niloticus)

Abstract

Once fish product offering by means of extractivism became stable, aquaculture emerges as a viable alternative to the increasing demand for quality protein. Brazilian low consumption of fish meat can be explained not only by cultural factors, but also by low offer of processed products as well as lack of practicity in meal preparation. In industry, after tilapia filleting, mechanically separated meat (MSM) is obtained which can be used for manufacturing of products with higher aggregated value. This work aimed at studying the technical feasibility, nutritional and sensorial qualities of tilapia fillet both in preserves and pâté based on MSM, where protein and fatty acid profile alterations are observed. Simultaneously, a study on pâté life span was carried out for a 180-days' period. Time x temperature binomial used (115°C x 20 minutes, and 115°C x 15 minutes, for the tilapia fillet and pâté, respectively), were sufficent for assuring the commercial sterility of products. In relation to the preserved fillet, the most acceptable formula was of brine at 3%, and addition of fish seasoning to the covering oil, resulting in acceptance of 49%; 82%; 88%, and 65% for the attibutes: “appearance”, “taste”, “texture” and for the purchasing intention, respectively. Both fatty acids EPA (Eicosapentaenoic) and DHA (docosaenoic) values were of 0.04% and 0.86%, respectively, while the sum of fatty acids series ω3 was equal to 0.34 g/100 g. Content of cholesterol was of 40.63 mg/100 g, considered low when compared to other products, such as eggs and meat. Physicalchemical composition of the product was: moisture: 76.21%; protein: 16.18%; ashes: 1.45%; ethereal extract: 3.71%. In relation to the pâté, the storing period studied did not alter either the protein or the fatty acids profile, nor was the physical-chemical composition significantly alterated (moisture: 61.05%; protein: 9.44%; ashes: 2.41%; ethereal extract: 19.45%). By means of Quantitative Descriptive Analysis (QDA) a significant variation (P<0.05) was observed only on the averages attributed to “spreadability” and “creamy quality” throughout the study. Although ethereal extract in pâté was high, cholesterol content was low (38.68 mg/100 g) taking into account that canoil oil was used in its formula, which not compromised quality of fatty acids profiled. DHA and linoleic acid values of pâté were 0.35 and 5.60, respectively, and the sum of series ω3 fatty acids was of 1.58 g/100 g. After 180-day storing, acceptance frequency by consummers was of 95% for the “global impression”; 91% for “taste”; 89% for “spreadability”, and 80% for “appearance”. This study proves the technical, nutritional and market potential for products based on Tilapia meat.