Abstract
Abstract The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a “mix” category comprising low commercial value fish. However, it is necessary to develop products with greater practicality to meet the current demands of the Brazilian consumer. The aim of the present study was to develop a sausage using a low commercial value fish, the Brazilian flathead (Percophis brasiliensis ), caught in the fish trawling “mix” category landed in Niteroi/RJ, and perform physico-chemical, microbiological, toxicological and sensorial analyses. The centesimal composition of the analyzed fish were as follows: humidity 73.78%, proteins 16.17%, carbohydrates 3.75%, total lipids 4.41% and ash 1.78%. The microbiological and toxicological results were within the legislation standards. Twenty varieties of fatty acids (AG) were detected, with the most frequent being palmitic acid (22.81%). Among the omega-3 series, the most frequent were eicosapentaenoic acid (5.36%) and docosahexaenoic acid (15.95%). Regarding minerals, the most noteworthy were sodium, calcium and iron (1114.24 mg, 112.32 mg and 1.73 mg respectively). The sausage showed 87.30% acceptability. The results demonstrate that the low commercial value fish Brazilian flathead resulted in a viable product for use in fish technology, with excellent nutritional results.
Highlights
Due to the low selectivity and the small mesh sizes of the traditional nets, shrimp trawling has become responsible for the largest catches of accompanying fauna among all fishing modalities in the world
The aim of this study was to develop Brazilian flathead (Percophis brasilensis) sausages, a species caught in the trawling “mix” category, and perform physico-chemical, microbiological, toxicological and sensorial analyses of the final product, in order to evaluate its adequacy for human consumption
The Brazilian legislation states that common sausages made with beef, pork or poultry must have the following chemical composition values: maximum humidity of 65%, minimum protein content of 12% and maximum lipid content of 30% (Brasil, 2000)
Summary
Due to the low selectivity and the small mesh sizes of the traditional nets, shrimp trawling has become responsible for the largest catches of accompanying fauna among all fishing modalities in the world. Part of the species caught as accompanying fauna are selected and marketed in the “mix” category, basically composed of low value species and some small, commercially important, species (Castro & Yamaguti, 2000). The volume of the “mix” category is significant, since it has become an alternative to improve the value of trawling fisheries, due to the depletion of marine fish stocks (Perez et al, 2010). Pires et al (2014), showed the potential in the use of fish of the accompanying fauna in the development of products such as mechanically separated meat (MSM) and Surimi The use of low economic value fish species has been the subject of research in Brazil. Pires et al (2014), showed the potential in the use of fish of the accompanying fauna in the development of products such as mechanically separated meat (MSM) and Surimi
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