Elaboração de salsichas a partir do resíduo da filetagem do salmão, Salmo salar (Linnaeus, 1758)

Abstract

In recent years, there has been an awareness of environmental issues regarding the use of fisheries resources as a way to reduce the post-fishing losses. In this context, the use of fish waste is gaining attention because they present an excellent nutritional composition, when compared to other products of animal origin. From these residues is possible to manufacture a wide range of products. The objective of this study was to develop sausage from surimi and minced fish obtained from the filleting residue salmon, assessing the microbiological quality, nutritional and their acceptability. In the extraction of the minced salmon, we obtained a yield of 63% from waste filleting. The production of surimi was made from the minced fish and then five different treatments were carried surimi: L1M0 (1 washing and 0% starch); L3M0 (3 washes and 0% starch); L2M5 (2 washes and 5% starch); L1M10 (wash 1 and 10% starch) and L3M10 (3 washings, 10% starch). The intention was to assess the interference of these parameters in the texture of the product. The use of starch is intended to increase the gel strength and water retention capacity. Then we evaluated the shear strength of the five treatments texturometer and as a result, L1M0 treatment was voted best texture. Accordingly, we have developed three different tests salmon sausages: (1) Minced salmon + fillet; (2) surimi + Minced salmon + steak and (3) surimi + filet. Microbiological analysis, and sensory nutritional composition, both of materials as the end products were conducted. Once ready, the sausages were subjected to an acceptance test, 100 consumers who evaluated using a 9-point hedonic scale, how much liked the taste and texture of each of the three product samples. The most well accepted treatments were (1) Minced fish+ fillet and (2) surimi + minced salmon + fillet, demonstrating that both Minced salmon and surimi can be used as raw material in the manufacture of new fish products.