Caracterização microbiológica, físico-química e sensorial de patê de peixe elaborado com ingredientes funcionais

Abstract

Brazil has a high growth in the production of farmed fish, occupying the fourth place in the world ranking of largest producers of tilapia. In this context, alternative technologies have been created to manage and avoid the high disposal of waste from filleting in the environment. The elaboration of fish-based products such as the creamy tilapia mechanically separated meat (CMS) pate enriched with bioactive ingredients is an alternative to offer foods that are beneficial to health, in addition to their basic nutritional functions. The present study aimed to elaborate a creamy tilapia CMS pate enriched with green banana biomass (BBV) and chitosan (Q) and to verify the microbiological safety, centesimal composition and sensory acceptance of the product. Three formulations of tilapia CMS pâté were prepared with variations in the concentrations of BBV (F1 0%, F2 2% and F3 3%) and Q (F1 0%, F2 2% and F3 4%). For the characterization of the microbiological quality, count analyzes of Escherichia coli, coagulase positive staphylococci, Salmonella spp. and Clostridium sulphite-reducers. For the centesimal composition, the ash content, moisture, total lipids, crude protein, total fiber, NDF, total carbohydrate, caloric value, water activity and fatty acids were analyzed. Sensory analysis was performed with 32 tasters, based on the simple stimulus method with a nine- and seven-point hedonic scale. The tilapia pate proved to be safe in terms of microbiological standards. The control formulation (F1) differed (p<0.05) from the treated formulations for the moisture (70.49%), ash (02.19%) and protein (28.20%) parameters, with the F3 formulation presenting the higher values for ash (08.78%) and protein (62.48%). The treated formulations (F2 and F3) differed in most parameters, with the exception of moisture, crude fiber and NDF. The control formulation (F1) had the highest lipid content (3.33%) with 19 fatty acids, while the F2 formulation had the highest percentage of saturated fatty acids (39.72%) and the F3 of polyunsaturated (37.02%), all formulations had a percentage greater than 13% of omega-6 fatty acids. The average of the sensory attributes (flavor, aroma, color, texture and appearance) of the formulations ranged from 6.72 to 7.78 (6 – I liked it slightly and 7 – I liked it moderately), with an acceptance rate above 70% for the three formulations. For the tests of preference (75%) and acceptance (84%), the tasters showed to opt for the F2 formulation when compared to the F3 formulation. The tilapia pate formulations were within the microbiological and physical-chemical standards established by current legislation, being a source, mainly, of protein, minerals, functional fibers and omega-6 fatty acids. Despite the F3 formulation being the least accepted among tasters, it presented the best nutritional values. Thus, the preparation of tilapia CMS pâté has potential for commercialization on a large scale, since it proved to be a safe food, sensorially acceptable, with a good nutritional source and functional appeal.