Desenvolvimento de embutido tipo “salame” de filé de tilápia (oreochromis niloticus) com diferentes concentrações de toucinho suíno

Abstract

The search for functional foods has been increasing, with that, the industries are adapting, searching and studying new ways of developing food of low calorific value. The use of fish meat has been shown to be efficient in the applicability of this type of product, since it is a rich source of essential nutrients for human health, to be a cardioprotective agent and to promote the reduction of risks of coronary diseases due to its high content of polyunsaturated fatty acids. The main objective of this work is to develop a salami-type product of tilapia fillet of the species oreochromis niloticus with 0, 10, 15 and 20% (f1, f2, f3 and f4, respectively) of pig fat, thus adding value to fish meat and offering consumers a product with less saturated fat. For the accomplishment of this study, it was necessary to carry out microbiological, chemical composition, instrumental and sensorial analyzes. The results showed that in the microbiological, instrumental and physicochemical evaluation, all the analyzed samples are in agreement with the limits established by the legislation. As for the sensorial parameters, the treatments f3 and f4 had greater acceptability and greater intention of purchase described by the judges.