Open AccessQUALIDADE DA CARNE MECANICAMENTE SEPARADA (CMS) E DO SURIMI OBTIDOS DE PEIXES DE BAIXO VALOR COMERCIAL
Author(s) -
Juliana de Lima Brandão Guimarães,
Flávia Aline Andrade Calixto,
Luiz Antônio de Moura Keller,
Renata Torrezan,
A. A. L. Furtado,
Eliana de Fátima Marques de Mesquita
Publication year - 2018
Publication title -
boletim do instituto de pesca
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.262
H-Index - 15
eISSN - 1678-2305
pISSN - 0046-9939
DOI - 10.20950/1678-2305.2018.243
Subject(s) - food science , chemistry , mathematics
This study aimed to analyze the quality of and differences between mechanically separated meat (MSM) and surimi obtained from red porgy (Pagrus pagrus) and Brazilian flathead (Percophis brasiliensis) fish caught in the “mixed” trawl category at Niterói, Rio de Janeiro, Brazil. The surimi was produced from the MSM of both fish species subjected to washing. The chemical characterization of the products was carried out by chemical composition analyses (moisture, protein, lipids and ash content). Microbiological analyses, namely coagulase positive staphylococci, coliforms at 35 ° C, thermotolerant coliforms and Salmonella sp. counts, were performed. Surimi produced from red porgy and Brazilian flathead presented lower protein (7.84% and 7.34%) and lipid (0.73% and 0.74%) content and higher moisture content (91.71% and 90.15%), respectively, compared to MSM (P <0.05). The microbiological analyses indicated that the products were within the sanitary standards required by Brazilian legislation. In sum, the low added value fish from the “mix” category resulted in viable products (MSM and surimi) for use in fish technology. The MSM product exhibited higher nutritional richness than surimi, but with a higher bacterial load.