Development and Evaluation of fish-based Sauce Prepared with Mechanically Separated Meat of Hybrid Sorubim

Abstract

ABSTRACT The aim of the study was to develop a fish sauce made with mechanically separated meat (MSM) of hybrid sorubim (Pseudoplatystoma reticulatum x Pseudoplatystoma corruscans) with the addition of a mixture of epsyllium bamboo bud fiber as a thickener, using three treatments: T1: cooked sauce (control), T2: homogenized sauce (blended up to homogenization, and T3: mixed sauce (a mixture of the cooked and homogenized sauces). Microbiological, physical, chemical and sensory characteristics were evaluated. The raw materials and products obtained were within the microbiological standard limits established by international legislation. The color of the fish-based sauce was intensified by the addition of paprika. The addition of a mixture of bamboo shoot fiber and epsyllium contributed to the consistency of the sauce, ensuring greater functionality to the product. The acceptance rates were all above 70% and the purchase intentions above 60%. Therefore, the sauces would be well accepted if available for commercialization.