Development and characterisation of cooked inlaid sausages with fillet and mechanically separated meat of Nile tilapia (Oreochromis niloticus)

The limited consumption of fish is due to a limited availability of products based on this type of meat. Therefore, innovation and development of products that meet consumers’ preferences are essential. The aim of this work was to develop and characterize cooked inlaid sausages prepared with fillet and mechanically separated Nile tilapia (Oreochromis niloticus) meat (MSM). Three sausages types were considered, F1 (100% MSM), F2 (50% MSM, 50% fillet) and F3 (25% MSM, 75% fillet). Microbiological quality of the raw materials and products obtained were within the standard limits. F1 had the lowest protein (34.68%) and the highest lipid (2.88%) contents. F1 and F2 had the highest luminosity L*, which was related to the MSM composition, as the L* was higher as the percentage of MSM increased in the formulation. The shear strength was higher for F2 (18.55 N) and lower for F1 (6.43 N) and differed among sausages types. The F2 sausages presented a better acceptability regarding the sensory attributes evaluated, with acceptation indexes of 88.00, 85.55, and 84.66% for flavour, texture, and odour respectively. This finding indicates that this formulation would be very well accepted in the market if available for commercialisation

Qualidade dos pescados comercializados durante as festas do peixe de Dourados – MS / Quality of commercialized fish during the Dourados fish festivals - MS

 O objetivo deste trabalho foi realizar o monitoramento da qualidade do pescado fresco comercializado durante as festas do Peixe de Dourados nos anos de 2016, 2017 e 2018. A Princípio era realizado um monitoramento sanitário nas pisciculturas participantes da comercialização. Durante o período da festa. Realizava-se o monitoramento quanto as características organolépticas utilizando Método do Índice de Qualidade, pH e temperatura de cada espécie em comercialização, levando em conta sua origem. Em relação a questão sanitária de produção, Todas as pisciculturas visitadas atenderam os padrões para produção de alimento de qualidade. Quanto aos peixes, as somas dos pontos para o grau de frescor variaram entre 24 a 17 nos três anos avaliados, considerado de excelente a bom estado de frescor. O Valor de pH variou de 5,71 a 6,68, sendo que nesta faixa de pH, o produto entra na classificação de produto perecível, portanto, foi utilizado gelo para manutenção da qualidade e as temperaturas variaram de -0,9 a 6,8 ºC, nos anos avaliados. Em virtude destes resultados, Conclui-se que os pescados comercializados nas festas do peixe em Dourados de 2016, 2017 e 2018 atenderam os padrões de qualidade e segurança alimentar desejados

Corn and cassava flours can replace wheat flour in gluten-free fish fingers

The aim of this work was to develop and to characterize fish fingers prepared with mechanically separated meat of hybrid surubim, with and without gluten. Four treatments were evaluated by varying the three steps of pre-dusting, battering, and breading. They have included wheat flour (T1), fishmeal (T2), corn flour (T3) or a blend of corn flour and cassava flour (T4). Characterization was carried out in terms of chemical, physical, microbiological, and sensory analyzes. Moisture content of the samples varied from 59.73% (T3) to 61.14% (T1), protein from 10.60% (T3) to 14.25% (T2), crude fiber from 11.00 to 11.42%, lipid from 4.42 (T1) to 10.91% (T2), and ash from 1.96% (T3) to 2.60% (T2). The highest breading yield (27.15%) coincided with the lowest shear strength (5.75 N) for T1. A darker color was observed for T2, which was prepared with fish meal. The average scores of the sensory attributes ranged from 6.12 to 7.50. All treatments presented acceptance indexes above 70%, except for the color attribute of T2. The purchase intentions for “certainly would purchase” and “possibly would purchase” were 82, 64, 72, and 72% for T1, T2, T3, and T4, respectively, with a rejection index ranging from 6 to 14%. It was concluded that treatments with corn flour (T3) and the mixture 1:1 of corn flour and cassava flour (T4) are good alternatives to replace wheat flour (T1), favoring celiac consumers