Elaboração de surimi e salsichas de tilápia da espécie Oreochromis niloticus

Abstract

Currently, consumers have become more demanding with respect to a healthier diet and also food safety and, thus, the industries are trying to adapt to this new reality. In this context, the meat fish exhibits excellent chemical composition and, compared to other products of animal origin, it shows better digestibility. Thus, it is interesting to search for new products based on fish, which become more varied options of this type of food, and perhaps thus can be more present in the Brazilian consumer's table. The aim of this study was to develop products from the CMS tilapia, understanding that its use in the food industry also has great importance as a means of waste recovery, not only to yield more profits for companies that class, as well as reducing environmental impacts. The CMS was evaluated microbiologically and, from this, we performed five different treatments of surimi: L1M0 (1 wash and 0% starch); L3M0 (3 washes and 0% starch); L2M10 (2 washes and 10% starch); L1M20 (wash 1 and 20% starch) and L3M20 (3 washes and 20% starch.) The intention was to evaluate the effect of these parameters on the texture of the product, since it is known that the surimi wash cycles allow the development of more homogeneous products and with good elastic consistency. As for starch, it is known that has the purpose of increasing gel strength and water retention capacity. Then, we evaluated the shear force of five treatments in texturometer. To ensure the safety of food, in addition to the microbiological analysis advocated by law, surimi samples were also subjected to staphylococcal toxin research, using the VIDAS Staph Enterotoxin II ® (BioMérieux) automated system, having been negative samples for such analysis. From there, we developed three different assays sausages tilapia: (1) 50% + 30% CMS fillet; (2) 20% surimi L2M10 + 30% + 30% CMS filet and (3) 20% + 60% surimi L2M10 filet. These sausages were subjected to an acceptance test with 87 panelists who evaluated using a 9-point hedonic scale, how much liked the taste and texture of each of the three product samples. The treatment was elected (2) 20% 30% surimi + CMS + 30% fillet, demonstrating that both the CMS and the tilapia surimi can be used as feedstock in the manufacture of new fish products.