Efeito dos tipos de defumação na qualidade de lingüiças elaboradas com carne de bagre branco (Sciades herzbergii)

Abstract

Fish smoking is a technique used to improve sensory aspects and increase shelf life. Therefore, a way to increase the consumption of fish of low commercial value, such as white catfish (Sciades herzbergii), can occur with the elaboration of smoked sausage. The aim of this study was to evaluate nutritional, physico-chemical, microbiological and sensorial aspects of sausages elaborated with white catfish fillets submitted to the traditional smoked process and with liquid smoke. The sausages submitted to traditional smoking showed lower (P<0.05) moisture percentage, higher percentage of proteins, fat and minerals, higher weight loss in processing, higher pH, higher value of a* (redness) and lower of L* (lightness). The percentage of shrinkage, water holding capacity, water activity, hardness, cohesiveness and elasticity were not influenced (P>0.05) by the smoking methods tested. Microbial counts in both treatments were low and were within the limits allowed for human consumption. The sensorial acceptance of the sausages submitted to liquid smoking was higher (P<0.05) than those submitted to traditional smoking in the color, odour, texture, taste and overall acceptance being between 6 ("slightly liked") to 7 points (“moderately liked "). It is observed, the potential use of white catfish fillets (Sciades herzbergii) in the elaboration of smoked sausages with good nutritional, physicochemical and microbiological characteristics. Among the two smoking methods tested, liquid smoking is the one that presents better sensory acceptance, easier execution, greater process control and less environmental pollution, as such, an alternative form of substitution to traditional method of smoking of white catfish sausages.