Avaliação da inclusão de quitosana em salsicha de tilápia-do-nilo

Abstract

This study aimed to assess the influence of the addition of chitosan in Nile tilapia sausages on heir physical, chemical, and sensory characteristics. Four formulations of mechanically separated tilapia meat sausages were developed with varying levels of chitosan inclusion (0, 0.25, 0.50, and 0.75%). The following parameters were evaluated: centesimal composition, caloric value, cooking weight loss, water retention capacity, shear force, color, pH, and sensory analysis. In the centesimal composition, it was observed that the moisture content was higher in sausages with chitosan inclusion compared to sausages without chitosan. The protein content also varied between the sausages, with the highest average observed in the sausage with 0.75% chitosan. Conversely, sausages with 0.25% and 0.75% chitosan exhibited lower lipid content, which also resulted in a lower caloric value for these treatments. The highest average cooking weight loss (PPC) and the lowest water retention capacity (CRA) were observed in sausages with 0% chitosan, while the lowest PPC was found in sausages with 0.75%. The addition of chitosan in the formulations was also effective in increasing the shear force of the sausages, with the highest average at 0.75% and the lowest at 0%. Regarding pH values, a linear decrease was observed with the increasing levels of chitosan. The color of the sausages also showed significant regression effects, with luminosity and yellow intensity increasing linearly as the chitosan levels increased, while red intensity decreased with higher levels. In the sensory profile, sausages without chitosan exhibited lower median scores compared to those with chitosan inclusion. The inclusion of up to 0.75% chitosan in Nile tilapia sausages not only improves the stability and texture of the product but also alters its sensory properties, potentially affecting consumer acceptance.