Fish sausages prepared with inclusion of Nile tilapia minced: Correlation between nutritional, chemical, and physical properties
Lago, Amanda Maria Teixeira | de Sousa Gomes Pimenta, Maria Emília | Aoki, Isabela Emiliorelli | de Fátima Figueiredo, Aline | Schiassi, Maria Cecília Evangelista Vasconcelos | Pimenta, Carlos José
The aim of the study was to develop fish sausages and to identify the nutritional and technological effects of the increasing inclusion of minced fish (MF) derived from wastes of Nile tilapia processing. The sausages showed an increasing decrease in moisture and protein content, with consequent increase in fat, ash, and mineral content with inclusion from zero to 100% MF. The formulations had a good fatty acid profile and stood out because they did not have trans fat. The product showed higher red color intensity and higher red color intensity and adhesiveness indice, and lower hardness and chewiness indices as the inclusion of MF increased. Through Pearson's correlation coefficients, all the studied variables showed positive or negative correlation, confirming the influence of the MF addition on the developed sausages and evidencing the interaction importance of the components in the final product quality. The sausage developed with 50% MF was considered the ideal formulation. PRACTICAL APPLICATIONS: In a scenario of constant competitiveness in the food sector, the development of new products focusing on the use of agroindustrial waste is closely related to current consumer trends. Fish is an excellent source of animal protein with a wide range of essential nutrients; therefore, there is a growing interest in the manufacture of innovative fish products that ensure mainly the use of minced fish, making possible the sustainable management of fish agribusiness. This study complies with the commitment of environmental protection due to the reduction, to practically zero, of the fish processing wastes.
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