Produção de embutido cozido, tipo apresuntado elaborado a partir da carne reestruturada de Aracu (Schizodon fasciatus Spix & Agassiz, 1829)

Abstract

The fish market is broad and diverse and the worry to consume healthier foods produced without intensive use of chemical additives has caused a sharp increase in the demand for white meat, the group that owns the fish, which both industrialized and fresh can meet the consumers’ nutritional, sensory, convenience and economical needs. This study aimed to produce built-cooked, ham- like meat from restructured aracu (Shizodum fasciatus Spix & Agassiz, 1829). The experiment included three treatments, 100% surimi, surimi 80- 20% / soy, 60-40% surimi / soybean, where each had three subtreatments, and in each subplot was added (1) corn starch ( 2) cassava starch, and (3) a mix of corn starch and albumin. The test for the concentration of albumin found 2.5% to be added in the formulations. The sensory analysis was carried out through the acceptability and attitude tests to determine the best formulation. It was determined the yield of surimi, composition on the raw material, surimi and final product, microbiological analysis (psychrophilic, Staphylococcus aureus, salmonella, yeasts and molds, coliforms 45 ° C) and chemical analysis at 0, 15, 30 , 45, 60 days of storage followed by statistical analysis. There was no significant difference between the products prepared, the formulation with 100% cassava starch and s urimi obtained greater acceptance in the flavor aspect. In a repeated treatment the 100% surimi and cassava starch was the most accepted in all organoleptic parameters getting 60% approval. The test of purchase intent made through an attitude scale of seve n points was analyzed and the products were not statistically different from each other although there was mild acceptance by consumers for the product 100% surimi and starch with a mean of 4.05±1.36%. The composition of surimi showed an average moisture content between 85.05±1.99% and 86.85±0.65%, and the product produced the ash was 4.63±0.05% by the addition of cryoprotectants, the total carbohydrate found reached an average of 4.78±1.19%, staying within the standard of the legislation. The calorific value had an average of 83.01±2.19 kcal, indicating a product low energy. The percentage of product yield of 98.75% was considered a promising and viable. There was absence of Salmonella (only determined at time zero), Staphylococcus coagulase positive, filamentous fungi and coliforms at 45 º C. To psichrophilic met value of 8.2x104 CFU/g. Percentage of 20.9±3.8 to 25.07±5.7 mg N- BVT/100g were obtained for the stored product, while the pH remained stable with a general average of 8.42±0.16 across period. For sensory evaluation in product stored at the end of the experiment was considered a slightly whitish color, the strong smell and the texture firm and consistent.