Elaboração e caracterização de embutido a partir de CMS de tilápia (Oreochromis neloticus) com teor reduzido de gordura adicionado de inulina.

Abstract

The cultivation of tilapia of the species (Oreochromis niloticus) is an activity in great growth in Brazil and in the world, presenting characteristics like good adaptation to diverse conditions of creation. However, it is marketed in the form of filer generating waste that is underutilized for animal feed or discarded in the environment. The mechanically separated meat of fish emerged as an alternative to the use of the waste generated by the filing process, being a source of high-value protein, providing a source of high-value proteins, as well as a source of calcium, complex vitamins and The industrial sector has shown a trend of investment in this type of food, which allows the elaboration of by-products with high nutritional value, low fat content. The objective of the present study was elaborated and characterized by an inbuilt emulsion mortadella type from CMS obtained from the file of Tilapia (Oreochromis niloticus L.) with low fat content and added inulin. For the preparation of the mortadelles, 2 formulations were used: Formulation M1 (0% pig fat with inclusion 4.2% inulin) and formulation M2 (5% swine fat with inclusion of 4.2% inulin). Physical analyzes such as CRA, emulsion stability and physical-chemical properties such as pH, and moisture, ashes, proteins, lipids, calcium, carbohydrates, dietary fiber and microbiological and sensorial analyzes (acceptance test, purchase intention and index acceptability). The results obtained were quite satisfactory, since as averages of global acceptance they were between 7 "moderately liked" and 8 "liked very much". So with the acceptance index was above the minimum, with 85% for M1 and 89% for M2 the The treatments were well accepted the results represent a possibility of using the residues of heavy of sustainable form for elaboration of alternative products with high nutritional value.