Sensory Evaluation of Shrimp Flavored Nile Tilapia Mortadella
R. Bernadino Filho *
Garanhuns Academic Unit, Federal Rural University of Pernambuco, Garanhuns, PE, Brazil.
O. S. Silva
Federal University of Campina Grande, Campina Grande, PB, Brazil.
A. X. M. Queiroga
Federal University of Campina Grande, Campina Grande, PB, Brazil.
S. N. Oliveira
Garanhuns Academic Unit, Federal Rural University of Pernambuco, Garanhuns, PE, Brazil.
M. N. Oliveira
Federal University of Campina Grande, Campina Grande, PB, Brazil.
U. A. A. Vasconcelos
Federal University of Viçosa, Viçosa, MG, Brazil.
*Author to whom correspondence should be addressed.
Abstract
Objectives: The aim was to develop and evaluate the microbiological and sensory characteristics of a mortadella made from mechanically separated shrimp flavored Nile Tilapia.
Study Design: In the data generated in the acceptance test of the mortadellas, the averages and standard deviations were calculated and the Analysis of Variance (ANOVA) was subsequently performed, the averages were compared by the Tukey test, at the level of 5% significance.
Place and Duration of Study: Universidade Federal de Campina Grande, Department of Graduate Studies in Process Engineering, between January 2017 and May 2018.
Methodology: Three mortadellas formulations were developed with varying concentrations of shrimp flavored aromatic extract. In formulation M0.5 0.5% was added, in formulation M0.75, 0.75%, and in formulation M1 1% of aromatic extract. In the microbiological analyses, Staphylococcus coagulase-positive, Salmonella sp. and Coliforms at 45°C were determined. Acceptance and purchase intention tests were performed with 100 untrained judges.
Results: All formulations presented microbiological characteristics within the standards established by the legislation in Brazil. The sensory tests indicated a good acceptance of all mortadellas samples, achieving an acceptability rate of 85.97% for formulation M1, and 84.42% and 80.25% for formulations M0.75 and M0.5 respectively. The addition of higher concentrations of aromatic extract had a positive influence on the acceptance of the products. For the purchase intention test, M0,75 and M1 formulations were statistically equal (p<0.05) and had a better evaluation with averages of 4.32 and 4.38 respectively, corresponding to the term "I would possibly buy".
Conclusion: It can be presumed that the formulations developed are an alternative to add value to the residues from the processing of tilapia filleting, and can be used in the elaboration of mortadella with healthier and more nutritious characteristics and with a possible acceptability for marketing.
Keywords: Meat sausages, fish, shrimp, mortadella, sensory analysis, residues