Detalhes bibliográficos
| Ano de defesa: |
2017 |
| Autor(a) principal: |
VIEIRA, Pedro Henrique de Sá
 |
| Orientador(a): |
OLIVEIRA FILHO, Paulo Roberto Campagnoli de |
| Banca de defesa: |
MELO, Enayde de Almeida,
OLIVEIRA, Paulo Guilherme Vasconcelos de |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal Rural de Pernambuco
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Recursos Pesqueiros e Aquicultura
|
| Departamento: |
Departamento de Pesca e Aquicultura
|
| País: |
Brasil
|
| Palavras-chave em Português: |
|
| Área do conhecimento CNPq: |
|
| Link de acesso: |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7057
|
Resumo: |
The Sciades herzbergii sea catfish species has low commercial value and the elaboration of accepted products in the market, like sausages, could add value to this species. The aim of this study was to develop fomulations of fresh sausages of marine catfish fillets, using differents smoked pork loin (SPL) proportions (0, 10, 20 e 30%) and to evaluate the technological, nutritional, microbiological and sensorial characteristics. The addition of up to 30% of (SPL) in sausages increases the amount of fat (2,1% a 12,2%), ashes (3,3% a 4,2%) and calorific value (97,3 a 188,2 kcal/100g), and decreases its moisture content (75,1% a 64,7%) and water activity (0,974 a 0,960). As for the physical-chemical aspects, the increase of SPL increases the weight loss (28,16% a 44,26%), shrinkage (11,91% a 17,58%) and values of luminosity (42,6 a 58,6), intensity of red (6,74 a 7,66) and yellow (6,61 a 10,8), besides improving the odor (7,1 a 7,9), taste (6,8 a 7,9) and overall acceptance (7,0 a 7,7) aspects. The sausages presented microbial counts according to the limits allowed for human consumption, but without difference between the treatments. Therefore, fresh sausages made with sea fish catfish fillets showed physical-chemical, microbiological and sensory analysis successful. However, although the notes on global acceptance improved as the percentage of SPL increased, there was no significant variation from the inclusion of 10%. Therefore, it is possible to elaborate fresh sausages with a 10% (SPL) inclusion, to maintain satisfactory technological and sensory characteristics and a healthier product. |
