76E-17 |
Effect of fat content and soy isolate protein on texture of fish emulsified type sausage |
R. T. Moreira, Departamento de Tecnologia Rural, Universidade Federal da Paraíba, Campus IV, Bananeiras- PB, 58220-000, Brazil, A. L. D. S. C. LEMOS, Centro de Tecnologia de Carnes, Instituto de Tecnologia de Alimentos, Av. Brasil, 2880, Campinas-SP, 13073-001, Brazil, and M. Cristianini, Departamento de Tecnologia de Alimentos, UNICAMP, Cidade Universitária Zeferino Vaz, Caixa Postal 6121, Campinas-SP, 13038-970, Brazil. Aquaculture is a growing industry in Brazil, being Tilapia (Oreochromis niloticus L.) one of the most popular specie cultivated. Lack of satisfactory marketing opportunity for tilapia prompts research to enhance its utilization as innovative or value-added products. The objectives of this study were to optimize the texture of an emulsified sausage obtained from tilapia using different levels of soy protein isolate and vegetable fat . Eleven emulsified sausage formulations were prepared with tilapia fillets, water, sodium chloride, sodium nitrite, sodium erithorbate, species, tapioca starch, 0 to 20% fat and 0 to 2% soy protein isolated (SPI). The raw material was comminuted in a cutter with the other ingredients and stuffed into 9 mm plastic non permeable casing, cooked in direct steam until 75ºC was reached in the core. Samples were selected according to a two-factor central composite rotatable design comprising 4 factorial, 4 axial and 3 central points. The textural characteristics were analyzed according to texture profile analysis (TPA) using a texture analyser TAXT2i and also through Warner Blatzler shear force (WB) measurements. Fifty eight consumers evaluated the texture acceptability (TA) on a 9- point hedonic scale (1=dislike extremely, 5=neither like nor dislike, 9=like extremely). TA scores assigned to formulations ranged from 6.5 to 7.4. The regression model explains 79% of the TA variation (R2=0.7943). SPI concentration had a linear effect on TA (p<0.1), however fat content showed a quadratic effect (p<0.1). The formulations with 10% fat addition and above 1% SPI showed the best TA. There was a positive relationship between sensory texture and WB (0.46), hardness (0.47) and chewiness (0.48). Emulsified sausage can be successfully produced from tilapia fillets. The average amount of fat added should be 10%, whereas soy protein isolate ranging from 1 and 2% seemed to give better texture.
Session 76E, Seafood Technology: Processing, Quality, Safety, Products
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