Resumo

HLEAP ZAPATA, José Igor  e  RODRIGUEZ DE LA PAVA, Gloria Carmenza. Textural and sensory properties of sausages made with red tilapia (Oreochromis sp.) with addition of chontaduro flour (Bactris gasipaes). Ing. Desarro. [online]. 2015, vol.33, n.2, pp.198-215. ISSN 0122-3461.  https://doi.org/10.14482/inde.33.2.6332.

Some textural and sensory properties of sausages of red Tilapia added with Chontaduro flour as extender substance were analyzed. Two types of sausages based red tilapia were developed: in one was added chon-taduro flour in amount of 3.0 % relative to the weight of the fish and the other was used as sausage control. Parameters consistency, performance, hardness, gumminess, elasticity, adhesiveness, cohesiveness, shear force and work of gut were measured. Finally, with the help of 100 untrained reviewers, the sensory parameters: general opinion, taste, smell and texture were determined. The consistency of the control sausages was superior to sausages added with chontaduro flour. The performance of control sausages was higher at 7.12 % to the other sausages evaluated. Both the hardness as elasticity and gumminess, higher values presented for the sausages with chontaduro flour addition, while the adhesiveness and cohesiveness had an opposite behavior. The shear force was higher for sausages with added flour chontaduro and with the cutting work the opposite happened. The results suggest that the addition of chontaduro flour to sausages of red tilapia improves some of its textural properties increasing its sensory acceptance.

Palavras-chave : fish products; human consumption; meat extenders; organoleptic analysis.

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