Effect of heat treatment and packaging systems on the stability of fish sausage

Revista Brasileira de Zootecnia

Bruna Rafaela Dallabona²  Laura Beatriz Karam¹  Roberta Wagner²  Dayse Aline Ferreira Silva Bartolomeu¹  Jorge Daniel Mikos²  João Gabriel Phabiano Francisco²  Renata Ernlund Freitas De Macedo²  Peter Gaberz Kirschnik² 

[1] ,Pontifícia Universidade Católica do Paraná Escola de Ciências Agrárias e Medicina Veterinária São José dos Pinhais PR ,Brasil

关键词: mechanically separated meat;    Oreochromis niloticus;    pasteurization;    smoking;    storage;   

DOI  :  10.1590/S1516-35982013001200001

来源: SciELO

【 摘 要 】

The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking) and packaging systems (conventional or vacuum) were used. The sausages were characterized for chemical composition, weight loss, water activity, instrumental texture and sensorial analysis. Additionally, microbiological analysis, instrumental color, pH, thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) were assessed during storage. No presence of Escherichia coli, Salmonella sp. or coagulase-positive Staphylococcus was detected; however, the psychrotrophic count in pasteurized sausages exceeded the limits allowed for consumption. pH and lipid oxidation speed (TBARS) values were reduced when vacuum packaging was used. Volatile nitrogenous bases remained virtually constant during the storage period, and higher values were observed in smoked products. Pasteurized sausages remain stable for 10 and 15 days in conventional and vacuum packages, respectively, and smoked sausages remain stable for 25 and 45 days in conventional and vacuum packages, respectively.

【 授权许可】

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