Vida útil de linguiças elaboradas com carne de bagre marinho (Sciades herzbergii) mantidas sob congelamento

Abstract

Nowadays, the fishing industry has grown considerably, both by the increase of consumer demand and by the technological innovations. However, it is necessary to follow these innovations with the improvement in quality inspection and processing programs. The objective of the study was to evaluate the shelf-life, through physical-chemical, microbiological and sensorial analyzes of sausages elaborated with sea bream (Sciades herzbergii) stored under freezing (-20 ± 2ºC) for up to 4 months. The sausages presented increase (p <0.05) in lipid oxidation from 0.5 to 1.1 mg malonaldehyde / kg in up to 3 months and volatile nitrogen bases from 12.2 to 16.5 mg / 100g in up to 4 months storage. The water retention capacity of the frozen sausages did not change (p> 0.05), presenting an average of 85.0 ± 0.9%. The pH of the sausages decreased (p <0.05) from 6.4 to 6.0 after 2 months of freezing, presenting a slight increase after this period. The values of instrumental color L *, a * and b * decreased (p <0.05) from 62.1 to 56.4; 8.0 to 4.8; 10.2 to 7.2 after 4 months of storage, respectively. The frozen catfish meat sausages (-20 ° C) were <2 log CFU / g of thermotolerant coliforms (E. coli) and were absent in Salmonella sp during up to 4 months of storage. In the sensory evaluation, the color, odor, texture, flavor and overall acceptance received a grade equivalent to "moderately liked", with an acceptable rate of over 82%. It can be observed, therefore, that fresh type sausages made with sea catfish meat show little variation during 4 months of storage under freezing, being able to be a product with high potential of manufacture in commercial scale, thus adding value to a species of fish of low commercial value of the Brazilian coast.