Resumo

HLEAP-ZAPATA, José I.; GONZALEZ-OCHOA, Juan M.  e  MORA-BONILLA, María F.. A sensory evaluation of red tilapia (Oreochromis sp.) sausages to which earthworm (Eisenia foetida) flour has been added. Orinoquia [online]. 2017, vol.21, n.1, pp.15-25. ISSN 0121-3709.  https://doi.org/10.22579/20112629.390.

High quality protein intake represents one of humans’ main needs, related to their feeding habits; this nutrient’s production worldwide is becoming increasingly scarce and costly. This work was thus involved a sensory evaluation of including protein from Californian red earthworm (Eisenia foetida) flour (CREF) in sausages made from red tilapia (Oreochromis spp.) surimi (fish paste/gel). Defined proportions of beef and pork were replaced by CREF in a previously-established formulation. Five treatments involving replacing 4%, 8%, 12%, 16% and 20% meat protein by equal amounts of CREF were evaluated; a treatment control involved not adding CREF. Sensory evaluation was based on affective tests, which included rating degree of satisfaction, preference and acceptance; untrained evaluators were used and a statistical analysis was made of the results. Sensory evaluation revealed that the sausage which included 4% CREF had the widest acceptance, followed by that having 8% CREF. In spite of earthworm flour being a novel product and not being commonly used in Colombian gastronomy, it had 78% acceptance by the tasters involved in this study. CREF added to red tilapia sausages can be considerad a source of protein food for the Colombian population.

Palavras-chave : Meat and fish farming industry; fishery derivative; protein; human nutrition..

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