Development and characterization of fresh sausages made with marine catfish Sciades herzbergii (Bloch, 1794)
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Universidade Estadual de Maringá
2019
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| _version_ | 1876491329591050240 |
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| author | Pedro Henrique de Sá Vieira |
| author_facet | Pedro Henrique de Sá Vieira |
| contents | Development and characterization of fresh sausages made with marine catfish Sciades herzbergii (Bloch, 1794) Pedro Henrique de Sá Vieira Carolina Notaro de Barrros Emiko Shinozaki Mendes Maria Inês Sucupira Maciel Humber Agrelli de Andrade Paulo Roberto Campagnoli de Oliveira Filho Ingeniería pork fat meat emulsion Fish processing This study developed fresh marine catfish (Sciades herzbergii) sausages with boneless fillets using up to 30% of smoked pork back fat (SPF) and evaluated the nutritional (protein, fat, moisture, ash, carbohydrates and energy value), physicochemical (weight loss, shrinkage, water holding capacity, instrumental texture and color and water activity), microbiological and sensory characteristics. The addition of up to 30% SPF in the sausages increased fat, ash, energy value, and decreased moisture and water activity. Concerning the physicochemical aspects, the increase in SPF increased the weight loss during cooking, shrinkage, lightness, redness and yellowness, and improved sensory properties of odor, flavor and overall acceptance. The sausages presented microbial counts according to the limits allowed for human consumption. Therefore, sausages made with marine catfish fillets presented suitable nutritional, physicochemical, microbiological, and sensory characteristics. However, although higher global acceptance scores were observed with the increase in SPF levels, no significant differences were detected from the inclusion of 10% SPF. Therefore, it is possible to produce fresh marine catfish sausages with a minimum of 10% SPF, to maintain satisfactory technological and sensory characteristics and a healthier appeal. 2019 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303260200054 https://www.redalyc.org/journal/3032/303260200054/ https://www.redalyc.org/journal/3032/303260200054/html/ https://www.redalyc.org/journal/3032/303260200054/303260200054.epub https://www.redalyc.org/journal/3032/303260200054/movil https://doi.org/10.4025/actascitechnol.v41i1.40299 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Vol.41 |
| format | Artículo científico |
| id | redalyc_303260200054 |
| institution | Redalyc |
| language | en |
| publishDate | 2019 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Development and characterization of fresh sausages made with marine catfish Sciades herzbergii (Bloch, 1794) Pedro Henrique de Sá Vieira Ingeniería pork fat meat emulsion Fish processing Development and characterization of fresh sausages made with marine catfish Sciades herzbergii (Bloch, 1794) Pedro Henrique de Sá Vieira Carolina Notaro de Barrros Emiko Shinozaki Mendes Maria Inês Sucupira Maciel Humber Agrelli de Andrade Paulo Roberto Campagnoli de Oliveira Filho Ingeniería pork fat meat emulsion Fish processing This study developed fresh marine catfish (Sciades herzbergii) sausages with boneless fillets using up to 30% of smoked pork back fat (SPF) and evaluated the nutritional (protein, fat, moisture, ash, carbohydrates and energy value), physicochemical (weight loss, shrinkage, water holding capacity, instrumental texture and color and water activity), microbiological and sensory characteristics. The addition of up to 30% SPF in the sausages increased fat, ash, energy value, and decreased moisture and water activity. Concerning the physicochemical aspects, the increase in SPF increased the weight loss during cooking, shrinkage, lightness, redness and yellowness, and improved sensory properties of odor, flavor and overall acceptance. The sausages presented microbial counts according to the limits allowed for human consumption. Therefore, sausages made with marine catfish fillets presented suitable nutritional, physicochemical, microbiological, and sensory characteristics. However, although higher global acceptance scores were observed with the increase in SPF levels, no significant differences were detected from the inclusion of 10% SPF. Therefore, it is possible to produce fresh marine catfish sausages with a minimum of 10% SPF, to maintain satisfactory technological and sensory characteristics and a healthier appeal. 2019 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303260200054 https://www.redalyc.org/journal/3032/303260200054/ https://www.redalyc.org/journal/3032/303260200054/html/ https://www.redalyc.org/journal/3032/303260200054/303260200054.epub https://www.redalyc.org/journal/3032/303260200054/movil https://doi.org/10.4025/actascitechnol.v41i1.40299 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Vol.41 |
| title | Development and characterization of fresh sausages made with marine catfish Sciades herzbergii (Bloch, 1794) |
| topic | Ingeniería pork fat meat emulsion Fish processing |
| url | https://www.redalyc.org/articulo.oa?id=303260200054 https://www.redalyc.org/journal/3032/303260200054/ https://www.redalyc.org/journal/3032/303260200054/html/ https://www.redalyc.org/journal/3032/303260200054/303260200054.epub https://www.redalyc.org/journal/3032/303260200054/movil https://doi.org/10.4025/actascitechnol.v41i1.40299 |