Feasibility of Using Fillet and Mechanically Separated Meat of Hybrid Sorubim in Inlaid Ham Type Products
2021
Cavenaghi-Altemio, Angela Dulce | Lopes, Ademir Barboza | Missio, Mariângela Dal Castel | Fonseca, Gustavo Graciano
The aim of this work was to evaluate the feasibility of using fillet and/or mechanically separated meat (MSM) of hybrid sorubim (Pseudoplatystoma reticulatum x Pseudoplatystoma corruscans) in obtaining inlaid ham type products. Five formulations with the proportion (w/w) of fillet, MSM, and water of 0:100:0, 25:75:0, 50:50:0, 75:25:0, and 85:0:15 were developed and named F1, F2, F3, F4, and F5, respectively. Other ingredients were included at equivalent concentrations for the different treatments. Results showed that the protein content ranged (p > .05) from 13.62 to 16.56%. The lipid content varied (p < .05) from 2.85% (F5) to 8.58% (F1). For instrumental color, the luminosity decreased (p > .05) from 66.11 (F1) to 58.58 (F5). The shear force ranged from 1.23 N (F1) to 7.50 N (F5), with all formulations differing from each other (p < .05). After microbiological assessment, sensory analysis indicated acceptation indexes ranging from 72.89 to 86.67%. F5 presented the highest acceptation index for the three evaluated attributes (color, flavor, and tenderness). The sum of the percentages of purchase intention for “probably would purchase” and “certainly would purchase” reached its maximum of 80% for F5. The relationship between the composition and the other obtained results is evaluated.
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