Elaboração de embutido cárneo cozido, tipo fiambre com carne mecanicamente separada (CMS) de tilápia-do-Nilo

Abstract

The industrial process of tilapia in Brazil is focused on the production of cold or frozen fillets. However, this processing generates a co-product, the Minced fish of tilápia CMST, which is a source of protein of low-cost, low-lipid and represents an alternative for easy-to-eat food production. The inlaid meat stand out as meat products of greater consumption, which suggests being the most accepted and accessible to the population. The CMST makes an attractive component in the composition of the inlaid meat. The objective from this work was to develop a cooked fiambre built with total and partial replacement of the CMSF Mechanically Deboned Meat by the CMST and to evaluate the physicalchemical, microbiological and sensorial characteristics of the product. The results of the formulations developed were compared to the control sample (standard) by the Dunnett test with p≤0,05. For pH analysis, there was no significant statistical difference between the formulations with CMST. For color for L * and a * there was no statistically significant difference, for * b only samples F3 and F4 did not differ in relation to control sample (standard). For the texture profile showed that the hardness and chewability are related to the increase of the CMST concentration, both profiles differed from the standard sample, however we associated the increasing results with the addition of CMST, the adhesiveness only the F4 sample differed from the control sample . For the cohesive only the F3 sample differed from the control sample. For the weight loss by cooking, there was no significant variation in relation to the control sample. The microbiological analysis was performed according to the standards established by RDC No. 12, of January 2, 2001, where all compliance parameters were reached. , The sensory analysis, where the samples that do not present significant sensorial difference in relation to the control sample (standard) in the following order: F2, F1, F5 and F3.