Embutido cárneo fermentado elaborado com filé de tilápia (Oreochromis niloticus) em substituição parcial a carne suína e bovina

Abstract

The fish consumption in Brazil has been constantly growing in superior percentages than other meats. The fish has high nutritive value, with all essential amino acids, high digestibility and important content of vitamins A, D, E and K, calcium and phosphor. In order to encourage the fish consumption linked to a new product elaboration, the objective of the present work was developing a fermented meat sausage from the formulation of “hamburguês type salami” replacing pork or beef for fish meat, expecting the success of its development as of food safety and physicochemical composition. To carry out this study, microbiological, physicochemical and instrumental analyzes were performed. The result of the analyzes were presented within the standards recommended by current legislation. Both formulations had good texture parameters, protein and fat content, indicating that the partial replacement of beef or pork results in a high-quality product with high protein content and with less fat content compared with ordinary salami.