Elaboração e caracterização de salsichas de Saramunete (Pseudupeneus maculatus - BLOCH, 1973)

Abstract

The objective of the present study was to elaborate and characterize sausages made with fillet (80%) and mechanically separated meat (CMS) (20%) obtained from saramunetes (Pseudupeneus maculatus) as a way to promote the diversification of fishproducts using a undervalued fish captured on the coast of Brazil. The sausage formulations varied in the number of CMS washes (0, 1 or 2 washes) and percentage of corn starch inclusion (0, 1 or 2%). Centesimal composition analyzes, physicochemical, microbiological and sensory analyzes of the sausages were performed. The cycle of up to 2 CMS washes caused an increase (P <0.05) in the percentage of humidity, water retention capacity, cohesiveness, luminosity (L *) and a decrease in the percentage of fat, hardness, red intensity (a*) and yellow (b *). The inclusion of up to 2% corn starch in the formulation increased (P <0.05) the percentage of carbohydrates, water retention capacity, hardness, cohesiveness, luminosity (L*) and decreased the values of moisture, fat, intensity of red (a*) and yellow (b*). Microbial counts of sausages were within the limit allowed by Brazilian law. Regarding the sensory evaluation, the global acceptance scores given to saramunete sausages ranged from 7 to 7.6, values equivalent to "moderately liked". The relationship between the grades given for the evaluated items (color, odor, texture, taste and overall acceptance) and the different types of treatment was very weak (r²=0,03). Therefore, there is a potential for the meat raw material (fillets and CMS) of saramunetes, an undervalued fishery species in Brazil, to be used in the elaboration of high value-added products such as sausage sausages.