Embutido emulsionado a base de pescado (Micropogonias furnierii) com adição de isolado proteico de pescado e antioxidante natural de marcela (Achyrocline satureioides)

• Ano de defesa: 2011
• Autor(a) principal: Palezi, Simone Canabarro
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Pescado; Extração; Estabilidade oxidativa; Antioxidante natural; Isolado protéico; Fish; Extraction; Oxidative stability; Natural antioxidant; Protein isolate; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5699

The fish is a major source of protein for human consumption, among its many species is the croaker (Micropogonias furnieri), it has low commercial value and can be used for food production.This study aimed to evaluate the use of beef and fish (Micropogonias furnieri) in a sausage with replacing fat with protein isolated from fish waste evaluating its stability with the use of lipid extract of marcela (Achyrocline satureioides) as a natural antioxidant. Marcela extract was evaluated by its content of phenolic compounds, flavonoids and antioxidant capacity by inhibiting DPPH (IC50%) that was equal to 0.1382 mg / ml and correlation coefficient R2 = 0.9955. The two independent variables were concentrations of fish protein isolate and concentration of natural antioxidant marcela (Achyrocline satureioides). The ranges of variation between the bottom and top of each variable were determined by following indications from the literature. The physical-chemical products were composed of moisture, protein, ash, fat, pH, TBARS, color and texture objectively. Tests of acceptance the products were determined by analyzing the sensory acceptability test and purchase trends. Analyses were performed at 0, 7, 14, 21, 28 and 35 days of storage along with microbiological analysis. The results obtained in the composition of the productsare in accordance to the required by Brazilian law ,with respect to color ,this is colored with a lighter shade , due to lower haem pigment content in fish than red meat . The pH values were around 6.47 and 6.93 as expected emulsified sausages. The EtOH extract hydro-efficiency in inhibiting lipid oxidation of sausage. The values obtained coagulase-positive staphylococci, Salmonella, total coliforms and fecal coliforms are found with values below the limits set by legislation. The rate of acceptability (% IA) for the attributes, aroma, flavor and texture of the products were above 70%, but the color of the product for the treatment with 11% of fish protein isolate showed unsatisfactory values. We conclude that it is possible to prepare sausage meat of fish of low commercial value by replacing fat with protein isolated from fish waste and extract of marcela as natural antioxidant, obtaining - if a product with low lipid content, high content protein and can be regarded as a product "light."