Edivaldo Sampaio de Almeida Filho

DEVELOPMENT AND CHARACTERIZATION OF A TAMBAQUI SAUSAGE

In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum). Three formulations, with different percentages of fat (0, 4.5, and 9%) were developed. To determine shelf life, samples of the products were refrigerated at 4 oC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7 days of storage. The sensory attributes evaluated were aroma, color, flavor, succulence, texture, and overall appearance. All treatments showed high acceptance rates, above 80%. The treatment with 9% fat showed the highest mean values in the evaluated attributes, with 86.6%, 83.4%, 92%, 88.2%, 87.2%, and 85.8% for aroma, color, flavor, succulence, texture and overall appearance, respectively. The centesimal composition of the treatments showed the following variations in g.100 g-1: moisture, 72.73 to 68.82; protein, 18.85 to 18.90; lipids, 2.90 to 8.33; and ash, 3.86 to 4.20. Shear force varied from 5.92 to 8.14 N; water-holding capacity varied from 71.83 to 74.71% and cooking weight loss, from 24.21 to 26.59%.

Avaliação da Qualidade de Pintado Amazônico (Pseudoplatystoma Fasciatum X Leiarius Marmoratus) Eviscerado e Estocado em Gelo

Marilu Lanzarin, Daniel Oster Ritter, Edivaldo Sampaio de Almeida Filho, Eliane Teixeira Marsico, Monica Queiroz de Freitas. Avaliacao da Qualidade de Pintado Amazonico (Pseudoplatystoma Fasciatum X Leiarius Marmoratus) Eviscerado e Estocado em Gelo. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-223 Avaliacao da Qualidade de Pintado Amazonico (Pseudoplatystoma Fasciatum X Leiarius Marmoratus) Eviscerado e Estocado em Gelo