ABSTRACT
Objective: The aim of this study is to develop smoked salamis (cold and hot) from mechanically seheadnoteted meat (MSM) of tilapia, and to evaluate their acceptance through sensory analysis.
Theoretical Framework: With the increase in fish production, large quantities of fish by-products are also generated, such as carcasses, heads, fillets, among others with high nutritional value that can be used in human and animal nutrition.
Method: The methodology adopted for this research includes a control formulation subjected to smoking (cold and hot), and two others with the inclusion of 10 and 20% of CMS in natura, totaling four treatments. In the dehydration process, the salamis were weighed and subjected to pre-drying in a forced ventilation oven for three hours at 55°C. Then, they were placed in a stainless steel smoker that produced smoke by burning sawdust (4h/55°C). The cold smoking process was carried out using 20% of liquid smoke/volume of water, where the salamis were immersed for 15 minutes, drained and taken to the oven (4h/55°C). At the end of the process, the weight loss of the sausages was calculated and sensory analyses were performed, where 50 untrained judges evaluated the products in terms of acceptance and purchase intention.
Results and Discussion: The results obtained revealed that total losses ranged from 16.71 to 32.79%. The type of smoking influenced the acceptance of the salamis (p<0.05), where color and aroma were the headnotemeters that presented the highest values for hot-smoked salamis, as observed for purchase intention.
Research Implications: Fish salamis enriched with fish protein sources are an excellent alternative for human nutrition, as they represent an excellent nutritional source for people who are concerned about healthy foods. There are several studies using animal protein sources such as fish to prepare healthy and easy-to-prepare foods, since due to people's fast-paced routines today, they need quick and healthy foods.
Originality/value: this study contributes to the literature by highlighting the supplementation of food with processed fish by-products and enhanced in the form of fish sausages.
Keywords: Co-products, Product Development, Sausages, Nutritional Value.
RESUMO
Objetivo: o objetivo deste estudo é desenvolver salames defumados (frio e quente) a partir da carne mecanicamente seheadnoteda (CMS) de tilápia, e avaliar sua aceitação por meio de análise sensorial.
Referencial Teórico: com o aumento na produção de peixes, também são geradas grandes quantidades de subprodutos de pescado como: carcaças, cabeça, refilé, entre outros de alto valor nutricional que podem ser utilizados na nutrição humana e animal.
Método: A metodologia adotada headnote esta pesquisa compreende na elaboradas uma formulação controle submetida a defumação (frio e quente), e outras duas com a inclusão de 10 e 20% de CMS in natura, perfazendo quatro tratamentos. No processo de desidratação, os salames foram pesados e submetidos pré-secagem em uma estufa de ventilação forçada por três horas a 55°C. Em seguida, foram dispostos em um defumador inox com produção de fumaça pela queima de serragem (4h/55°C). Já o processo de defumação a frio, foi realizado utilizando 20% da fumaça líquida/volume de água onde os salames foram imersos por 15 minutos, drenados e levados headnote estufa (4h/55°C). Ao final do processo, foi realizado o cálculo de perda de peso dos embutidos e as análises sensoriais, onde 50 julgadores não treinados avaliaram os produtos quanto a aceitação e intenção de compra.
Resultados e Discussão: Os resultados obtidos revelaram que, as perdas totais variaram de 16,71 a 32,79%. O tipo de defumação influenciou a aceitação dos salames (p<0,05), onde a cor e aroma foram os parâmetros que apresentaram os maiores valores headnote os salames defumados a quente, assim como observado headnote a intenção de compra.
Implicações da Pesquisa: os salames de pescado enriquecidos com fontes proteicos de pescado são uma excelente alternativa headnote alimentação humana, pois representam uma excelente fonte nutricional headnote pessoas estão preocupadas com alimentos saudáveis. Existem diversos estudos utilizando-se de fontes de proteína animal como o pescado headnote elaboração de alimentos saudáveis e fáceis de preparo, pois devido a rotina acelerada das pessoas atualmente, estas necessitam de alimentos rápidos e saudáveis.
Originalidade/valor: este estudo contribui headnote a literatura ao destacar a suplementação de alimentos com subprodutos de pescados processados e incrementados na forma de embutidos de pescado.
Palavras-chave: Coprodutos, Desenvolvimento de Produtos, Embutido, Valor Nutricional.
RESUMEN
Objetivo: el objetivo de este estudio es desarrollar salami ahumado (frío y caliente) a partir de carne seheadnoteda mecánicamente (CMS) de tilapia, y evaluar su aceptación mediante análisis sensorial.
Marco Teórico: con el aumento de la producción pesquera también se generan grandes cantidades de subproductos del pescado, tales como: canales, cabezas, filetes, entre otros con alto valor nutricional que pueden ser utilizados en la nutrición humana y animal.
Método: La metodología adoptada headnote esta investigación comprende una formulación control sometida a ahumado (frío y caliente), y otras dos con la inclusión de 10 y 20% de CMS fresco, conformando cuatro tratamientos. En el proceso de deshidratación, los salamis fueron pesados y presecados en estufa de ventilación forzada durante tres horas a 55°C. Luego se colocaron en un ahumador de acero inoxidable con humo producido por la quema de aserrín (4h/55°C). El proceso de ahumado en frío se realizó utilizando 20% del humo líquido/volumen de agua donde se sumergieron los salamis por 15 minutos, se escurrieron y se llevaron al horno (4h/55°C). Al final del proceso se realizó el cálculo de pérdida de peso de los embutidos y análisis sensoriales, donde 50 jueces no capacitados evaluaron los productos en cuanto a aceptación e intención de compra.
Resultados y Discusión: Los resultados obtenidos revelaron que las pérdidas totales oscilaron entre 16,71 y 32,79%. El tipo de ahumado influyó en la aceptación del salami (p<0,05), siendo el color y el aroma los parámetros que presentaron valores más altos headnote el salami ahumado en caliente, así como también los observados headnote la intención de compra.
Implicaciones de la Investigación: El salami de pescado enriquecido con fuentes de proteína de pescado es una excelente alternativa headnote el consumo humano, ya que representa una excelente fuente nutricional headnote las personas que se preocupan por los alimentos saludables. Existen varios estudios que utilizan fuentes de proteína animal como el pescado headnote crear alimentos saludables y fáciles de preheadnoter, ya que debido a la acelerada rutina de las personas hoy en día, necesitan alimentos rápidos y saludables.
Originalidad/valor: este estudio contribuye a la literatura destacando la suplementación de alimentos con subproductos de pescado procesados y mejorados en forma de salchichas de pescado.
Palabras clave: Coproductos, Desarrollo de Productos, Embutidos, Valor Nutricional.
1 INTRODUCTION
The tilapia is among the most produced species of fish in Brazil. In this scenario, one of the main products marketed is tilapia filet, but its industrialization generates an enormous quantity of by-products that can reach 70%, which are destined for the production of oil and fishmeal for animal feed, or discarded incorrectly (Jerónomi, 2018).
Thus, one of the sustainable alternatives for using these by-products is through the production of mechanically separated meat (MSM), which consists of a product obtained from a single species, or mixture of fish species with similar sensory characteristics, through mechanized process of the edible part, generating skeletal muscle particles free of viscera, scales and bones (Gonçalves, 2021). From this process, the animal protein of high nutritional value is put to good use in the preparation of new products for human consumption.
Currently several types of products are being developed from the CMS of fish, among them are sausages, sausage or mortandela, nuggets, surimi, fishburger, canned, among others. Furthermore, new studies are being carried out constantly with the elaboration of new products based on CMS, as is the case of the built-in products, such as salami from fish.
In this context, the objective of the study was to obtain smoked salami-like sausages (cold and hot) from tilapia mechanically separated meat (MSC), and to assess the acceptance of the product by means of sensory analysis.
2 THEORETICAL FRAME
One of the main concerns nowadays is the production of food as a way of meeting the increase in population demand, aiming at the sustainability of the environment. In this way, one of the main activities that produce healthy food and nutritional quality is the breeding of fish, especially tilapia, which is among the most produced species of fish in Brazil.
This species has characteristics that are relevant for the production, in addition, it contains white meat, with a delicate taste, absence of Y-shaped pimples (Liu et al., 2015; Olopade et al., 2016), it also has excellent nutritional quality, with protein levels between 15.0 and 20.0% and lipid levels ranging between 1.0 and 4.0% (Finne et al., 1980; Garduño-Lugoet al, 20. 2003; Gryschek
According to FAO (2024) data, Brazil is the world's fourth largest producer of tilapia, only behind China, Indonesia and Egypt. Its production increased from 550,060 tons in 2022 to 579,080 tons in 2023, with growth of 5.28%, accounting for 65.3% of the national total (FAO, 2024).
In this scenario, one of the main products marketed is tilapia filet, but its industrialization generates a huge amount of by-products that can reach 70%, and these are destined for the production of oil and fishmeal for animal feed, or discarded incorrectly (Jerónomi, 2018).
Thus, one of the sustainable alternatives for using these by-products is through the production of mechanically separated meat (MSM), which consists of a product obtained from a single species, or mixture of fish species with similar sensory characteristics, through mechanized process of the edible part, generating skeletal muscle particles free of viscera, scales and bones (Gonçalves, 2021). From this process, the animal protein of high nutritional value is put to good use in the preparation of new products for human consumption.
Currently several types of products are being developed from the CMS of fish, among them are sausages, sausage or mortandela, nuggets, surimi, fishburger, canned, among others. Furthermore, new studies are being carried out constantly with the elaboration of new products based on CMS, as is the case of the built-in products, such as salami from fish.
This is because fish is a nutrient-rich food with beneficial effects on human health. It is an excellent source of nutrients such as proteins, polyunsaturated fatty acids from the omega 3 series, specifically eicosapentaenoic acid (EPA) and docosaexaenoic acid (DHA), minerals (Mg, Mn, Zn, Cu) and water-soluble vitamins from complex B and fat-soluble vitamins A and D (Odowu et al., 2019).
3 METHODOLOGY
The study was carried out at the Food Laboratory of the Study and Management Group in Aquaculture (GEMAq) at the State University of Western Paraná (UNIOESTE), Toledo/Pr.
A base formulation was developed, and two other formulations were developed with the inclusion of 10 and 20% natura CMS by smoked CMS from the base formulation. The base formulation (considered the control) was submitted to two smoking techniques (cold and hot), making up four treatments (Table 1).
The ingredients were weighed, homogenized, embedded in the collagen casing and stored for a period of five days at 5°C. After this period, the salamis were taken into the greenhouse by forced air at a temperature of 50°C for three hours.
For hot smoking, salamis from treatments DQ, DQ10 and DQ20, were exposed to smoke in a stainless steel smoker for a period of 4h/55°C. Cold smoking (DF) was carried out using a solution of 20% of liquid smoke in relation to water, where the salami were immersed for 15 minutes, drained and allocated in a forced air greenhouse for 4 hours/55°C.
After the smoking period, the salami were placed in a forced air oven (50°C) for final drying of the products for 12 hours, and were eventually placed in plastic bags, sealed and frozen in a residual freezer (-18°C).
For the evaluation of the weight losses that occurred during the processes, the sausages were weighed at the beginning and the end of all the stages of pre-drying, hot smoking and final drying, with the exception of salamis submitted to cold smoking (Adaptado de Franco et al., 2013).
The sensorial analyzes were carried out by 50 untrained tasters, where they evaluated the acceptance test and intention to purchase the built-in ones. In the acceptance test, the affective sensory method was used, where the tasters evaluated the products in relation to the attributes of color, aroma, texture, taste, salt intensity and overall impression in hedonic scale of nine points, having as extremes: one (disliked very much) and nine (liked very much). In the purchase intent test was used the hedonic five-point scale, in which five represented the top grade "would certainly buy" and one represented the minimum grade "would certainly not buy" (Dutcosky, 2013).
4 RESULTS AND DISCUSSIONS
Hot-smoked salami have seen greater weight loss than cold smoking. In addition, the treatment with inclusion of 10% CMS showed greater water loss compared to the treatment with inclusion of 20% CMS fish (Table 1).
The formation of heat by means of a specific source allows for greater weight loss, due to the rupture of the bonds between the water molecules and the evaporation of the water arranged between the fish molecules. Cold-smoked salami, on the other hand, were exposed to liquid smoke that did not have as much effect on weight loss as hot smoking, because this process allows water to be absorbed by the fish and can be recommended for the preparation of dishes that have more liquid in their formulations.
In the same way that, inlays that show a lower percentage of animal protein, be it pork or fish, tend to lose a greater quantity of water due to a smaller area of contact between the particles, that is, the layer of animal protein is smaller, facilitating the rupture of the bonds between the water molecules, due to the heat generated by the smoking process.
The smoking process influenced (p<0.05) the sensory characteristics of the salami, where a greater preference for hot smoked salami is noted in comparison to cold smoked salami, mainly for color, aroma and purchase intent (Table 3).
The heat generated by a specific source allows a loss of water from the product in the hot smoking process, highlighting other characteristics such as color and aroma. In addition, this process due to water loss, allows longer shelf life and thus longer shelf life.
On the other hand, the presence of the collagen casing covering the salami probably acted as a physical barrier, preventing the penetration of the smoke into the product, which justifies the equality of the notes attributed to texture, taste, salt intensity and overall impression.
On the basis of the above, CMS represents one of the ways of adding value to the by-products obtained from the processing of fish, thus contributing to the production of healthier food for human consumption, with low cost of obtaining and low qualification of labor.
According to Bessa et al. (2016) CMS is a by-product widely used in the preparation of new food products because it has an appropriate level of unsaturated fat, which allows the decrease of the addition of animal fat, thus not altering the texture, taste and consistency of the prepared products. Furthermore, fish is an excellent source of nutrients such as proteins, polyunsaturated fatty acids from the omega 3 series, specifically eicosapentaenoic acid (EPA) and docosaexaenoic acid (DHA), minerals (Mg, Mn, Zn, Cu) and water-soluble vitamins from complex B and fat-soluble vitamins A and D (Odowu et al., 2019).
However, the hot smoking process is the most recommended because it shows the characteristics of the final product and increases its shelf life. However, some heat sources should be studied because their raw material has negative effects, so new studies using hot smoking processes with fish should be proposed to understand these effects.
In the study conducted by Jerónimo (2018), where the tilapia CMS was used to make bologna-like inlays, he concluded in his work that it is possible to make bologna from tilapia CMS without adding animal fat or using 5% of this ingredient.
In the study conducted by Filho (2009), the author used CMS from tilapia fileting residues for the preparation of sausage-type boiled sausage, and obtained satisfactory results regarding the viability of the product, indicating a storage of 40 days to 0 degrees, with the maximum recommended level of inclusion of CMS being 60%.
Vidal (2018) used tilapia CMS and gray shrimp carcass (Litopenaeus vannamei) for sausage production and concluded that it is possible to make CMS sausage, and its production proved feasible in relation to waste recovery, fulfilling its function of reducing environmental pollution, costs during disposal and adding value in the form of a product with wide potential for use.
5 CONCLUSION
Hot smoking has led to greater weight loss during processing steps compared to cold smoking. Hot smoking has also been found to give fish salamis more acceptable sensory characteristics.
REFERENCES
Bessa, D. P., Teixeira, C. E., Franco, R. M., De Freitas, M. Q., Monteiro, M. L. G., Conte-Junior, C. A., ... Mársico, E. T. (2016). Functional sausage made from mechanically separated tilapia meat. Italian journal of food Science, 28, 426-439.
Dutcosky, S. D. (2013). Análise sensorial de alimentos. 4. ed. Curitiba: Champagnat, 531p.
Ferreira, M. W., Silva, V. K., Bressan, M. C., Faria, P. B., Vieira, J. O., Od, S. H. I. (2002). Pescado processados: maior vida de prateleira e maior valor agregado. Grafica UFLA, Larvas.
Filho, P. R. C. O. (2009). Elaboração de embutidos cozido tipo salsicha com carne mecanicamente separada de resíduos de filetagem de tilápia do Nilo. (Tese de Doutorado em Aquicultura pelo Programa de Pós-graduação em Aquicultura), Universidade Estadual Paulista (UNESP), Jaboticabal, São Paulo.
FInne, G., Nickelson, R., Quimby, A., Connally, N. (1980). Minced fish flesh from nontraditional gulf of Mexico finfish species: yield and composition. Journal of Food Science, v.45, p.1327-1329.
Garduño-Lugo, M., Granados-Alvarez, I., Olivera-Novoa, M., Muñozcórdova, G. (2003). Comparison of growth, fillet yield and proximote composition between Stirling Nile tilapia (wild type) (Oreochromis niloticus, Linnaeus) and red hybrid tilápia (Florida red tilapia X Stirling red O. Niloticus) males. Aquaculture Research, v.34, p.1023 a1028.
Gonçalves, A. A. (2021). Tecnologia do pescado: ciência, tecnologia, inovação e legislação. Atheneu, 2 ed. 692p.
Gryschek, S. F. B., Oetterer, M., Gallo, C. R. (2003). Characterization and frozen storage stability of minced Nile tilapia (Oreochromis niloticus) and red tilapia (Oreochromis spp.), Journal of Aquatic Food Product Technology, v.12, n.3, p.57-69.
Jerônimo, H. M. A. (2018). Elaboração de embutido tipo mortadela de carne mecanicamente separada de tilápia adicionado de teores reduzidos de gordura suína. (Tese de Doutorado em Ciências dos Alimentos pelo Programa de Pós-graduação em Nutrição), Universidade Federal de Pernambuco, Recife, Pernambuco.
Liu, Y., Ma, D. H., Wang, X. C., Liu, L. P., Fan, Y. P., Cao, J. X. (2015). Prediction of chemical composition and geographical origin traceability of Chinese export tilapia fillets products by near infrared reflectance spectroscopy. LWT - Food Science and Technology, v. 60, n. 2, p. 1214-1218.
Olopade, O. A., Taiwo, I. O., Lamidi, A. A., Awonaike, O. A. (2016). Proximate composition of Nile Tilapia (Oreochromis niloticus) (Linnaeus, 1758) and Tilapia Hybrid (Red Tilapia) from Oyan Lake, Nigeria. Bulletin UASVM Food Science and Technology, v. 73, n. 1, p. 19-23.
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Abstract
Objective: The aim of this study is to develop smoked salamis (cold and hot) from mechanically separated meat (MSM) of tilapia, and to evaluate their acceptance through sensory analysis. Theoretical Framework: With the increase in fish production, large quantities of fish by-products are also generated, such as carcasses, heads, fillets, among others with high nutritional value that can be used in human and animal nutrition. Method: The methodology adopted for this research includes a control formulation subjected to smoking (cold and hot), and two others with the inclusion of 10 and 20% of CMS in natura, totaling four treatments. In the dehydration process, the salamis were weighed and subjected to pre-drying in a forced ventilation oven for three hours at 55°C. Then, they were placed in a stainless steel smoker that produced smoke by burning sawdust (4h/55°C). The cold smoking process was carried out using 20% of liquid smoke/volume of water, where the salamis were immersed for 15 minutes, drained and taken to the oven (4h/55°C). At the end of the process, the weight loss of the sausages was calculated and sensory analyses were performed, where 50 untrained judges evaluated the products in terms of acceptance and purchase intention. Results and Discussion: The results obtained revealed that total losses ranged from 16.71 to 32.79%. The type of smoking influenced the acceptance of the salamis (p<0.05), where color and aroma were the parameters that presented the highest values for hot-smoked salamis, as observed for purchase intention. Research Implications: Fish salamis enriched with fish protein sources are an excellent alternative for human nutrition, as they represent an excellent nutritional source for people who are concerned about healthy foods. There are several studies using animal protein sources such as fish to prepare healthy and easy-to-prepare foods, since due to people's fast-paced routines today, they need quick and healthy foods. Originality/value: this study contributes to the literature by highlighting the supplementation of food with processed fish by-products and enhanced in the form of fish sausages.