Potencial de utilização da carne do saramunete (Pseudupeneus maculatus) para elaboração de embutido tipo salsicha

Abstract

Brazil has an enormous fishing potential due to the immense extension of the coast and the great amount of species that inhabit these waters. Of the total amount of extractive fishery, the majority is made by artisanal fishing. Among the various species captured saramunete (Pseudupeneus maculatus), which is a fish that occupies shallow waters especially on sand and rock bottom in reef areas. Despite being widely captured in the brazilian coast, there are not yet studies evaluating the meat of saramunete for use in sausage type products. Therefore, the goal of the present study was to evaluate the potential of saramunete’s meat for the elaboration of sausages type sausages and to evaluate the nutritional, physical-chemical and microbiological aspects. The formulation of the sausages was composed by fillets of saramunete (80%) and mechanically separated meat obtained from the ridge resulting from filleting (20%). The remaining ingredients were added in the following proportions: 1% corn starch; 2% soy isolated protein; 6% sunflower oil; 6% water; 1.4% salt; 0.2% curing salt; 0.25% antioxidant, 0.25% stabilizer, 0.2% garlic powder, 0.1% black pepper, 0.1% Jamaican pepper; 0.1% onion powder and 0.1% ginger powder. The sausages of saramunete showed 71.53% of humidity, 6.21% of fat, 2.10% of ashes and 19.15% of protein. The color of the inner region presented luminosity (L *) of 65.64, intensity of red (a *) of 6.02 and intensity of yellow (b *) of 13.80. The color of the external region presented luminosity (L *) of 61.98, intensity of red (a *) of 6.00 and intensity of yellow (b *) of 14.48. The water activity value was 0.98, pH 6.78, hardness 1092.44 g, cohesiveness 0.56 and elasticity 8.62 mm. It is observed, therefore, that according to evaluated technological aspects, meat of saramunete (fillets and mechanically separated meat) has the potential to be used in the elaboration of a product of high added value, such as sausage-type sausages, and can be produced both by artisanal fishermen and by the processing industry.