Functional sausage made from mechanically separated tilapia meat

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Daniela Pereira Bessa
Cláudia Emília Teixeira
Robson Maia Franco
Mônica Queiroz de Freitas
Maria Lucia Guerra Monteiro
Carlos Adam Conte Júnior
Leonardo Varon Gaze
Flávio Alves da Silva
Eliane Teixeira Mársico

Keywords

fish waste, healthy products, inulin, Oreochromis niloticus, potassium chloride, salt replacer

Abstract

Physicochemical, bacteriological and sensory parameters of sausages made from waste of Nile tilapia with the prebiotic inulin added and reduced sodium were investigated. Mechanically separated carcass meat and mechanically separated head meat were processed into sausages with or without inulin and salt replacer. T1 and T3 showed greatest lipid, but lowest carbohydrate levels, a* and b* values (P < 0.05). In general, the inulin formulations showed higher acceptability and purchase intent (P < 0.05). The addition of inulin to low-sodium tilapia sausages is a promising technological strategy to minimize negative effects on the taste and texture from KCl increment.

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