Avaliação da estabilidade de salsichas de saramunete (Pseudupeneus maculatus - Bloch, 1793) submetidas a diferentes formas de pasteurização

Abstract

The saramunete (Pseudupeneus maculatus) is a species of fish very much caught in the coast of the Brazilian Northeast. Although there are some studies with this species in the area of fish technology, the useful life of sausage-type sausages has not yet been evaluated, subjecting to different forms of post-packaging pasteurization. Therefore, the objective of this research was to evaluate the physical-chemical stability through the analysis of color (L *, a * and b *) and instrumental texture (hardness, elasticity and cohesiveness), pH, lipid oxidation (TBARS), volatile nitrogenous bases ( BNV) and non-protein nitrogen (NNP) and microbiological stability (Salmonella sp., Staphylococcus aureus, Escherichia coli and psychrotrophic aerobics) of saramunete sausages when subjected to different pasteurization techniques and kept for up to 43 days under refrigeration (6 ° C) . After cooking, the sausages were vacuum-packed and subjected to the following treatments: conventional pasteurization at 80ºC for 10 minutes (PA); in an ultrasonic bath at 37 kHz for 10 minutes (US); combining conventional pasteurization at 80ºC with ultrasound at 37 kHz for 10 min (PA + US) and control, without pasteurization (C), being subsequently stored for 43 days at 6ºC. The experimental design used was completely randomized in a factorial scheme (4x7) where factor 1 levels were the 4 different types of sausage pasteurization and factor 2 levels were 7 analysis times (1, 8, 15, 22 , 29, 32 and 43 days). Analysis of variance (Two way ANOVA) was performed followed by the Tukey test with a significance level of 5%. Among the pasteurization methods applied to saramunete sausages, the combination of conventional pasteurization with ultrasound (PA + US) provided better physical-chemical results (higher values of L * and b * and pH stability, lower values of TBARs, TVB-N , NPN and aW) during 43 days of storage at 6ºC and microbial counts within the established by the current legislation in Brazil for fish products stored under refrigeration, which may be a technique used on an industrial scale for the conservation of saramunete sausages.