Mechanically Separated Meat Research Articles

Yield and physical-chemical quality of mechanically separated tilapia meat in different weight classes

Due to heterogeneous growth and reproductive precocity, many tilapia do not reach the ideal size for commercialization and are discarded. Despite this, they are characterized as a high quality raw material and have the potential to be used in human food by obtaining mechanically separated meat (MSM). This research aimed to evaluate the yield and quality of MSM from tilapia in different weight classes, outside the commercial size. Animals were obtained from a commercial farm and transported to the laboratory in insulated boxes. They were then washed, weighed, graded, and eviscerated for the production of MSM. The weight classes studied were: A (≥ 50 g < 80 g), B (≥ 80 g and < 110 g), C (≥ 110 g and < 140 g) and D (≥ 140 g and < 170 g). Carcass yield and DMI, physicochemical, calcium, water activity, water retention capacity and fatty acid profile analyses were performed. After 90 days of storage (-18oC), total volatile bases, lipid oxidation and pH of MSM were determined. The highest carcass yield was obtained in weight class D. This variation can be attributed to the difference in size and weight of the fish in both classes. There was no significant difference in MSM performance between weight classes. Proteins were not affected by weight differences, and lipid content increased with fish size, with an inverse relationship with moisture and ash. The water activity values of tilapia MSM did not show significant differences. In the analysis of water retention capacity, the classes showed high retention with a significant difference, in which class B (45.2%) obtained the highest average WHC, while C (30.8%) presented the lowest result. Regarding the results obtained for calcium, it was observed that class A (≥ 50 < 80g) obtained the highest result (1.22%), significantly different from the others. In this study, no significant differences in TBARS and BVT values were observed between different weight classes. Differences in pH were observed among the weight classes, but all were within the regulatory limits. The main fatty acids found in MSM were palmitic acid (C16:0) (31.63 to 37.29%), oleic acid (25.33 to 30.14%), stearic acid (C18:0) (7. 10 to 10.31%), linoleic acid (C18:2n-6) (8.19 to 14.46%), palmitoleic acid (C16:1) (31.63 to 37.29%), and margaric acid (C17:0) (1.14 to 2.27%). MSM from tilapia with low commercial weight showed satisfactory yield in all weight classes and physicochemical quality in compliance with accepted standards after 90 days of storage.

Prevalence of consumption of mechanically separated meat, consumer profile, nutrient intake and food choices among manufacturing workers in Northeastern Brazil

Mechanically separated meat (MSM) is widely used in the food industry, however, there is a lack of studies on its consumption in populations. The objective of this study was to identify the frequency and amount of MSM consumption, factors associated with MSM consumption, nutrient intake and preferential choice of food groups among MSM consumers. This was an observational, cross-sectional prospective study based on a probability sample of manufacturing workers, conducted in Brazil. Logistic and linear multiple regression with robust standard errors were used. 921 workers from 33 manufacturing companies were studied, with an average age of 38.2 ± 10.7 years, 55.9% males. MSM products are consumed by 28.8% and represent in average 10% of total daily caloric intake, and 47.3% of the daily kcal from ultra-processed products. Younger age and greater waist circumference are associated with MSM consumption. Younger age and lesser educational level are associated with increased contribution of MSM to total daily kcal intake. MSM consumers have greater consumption of energy, fats, carbohydrates and sodium. Their dietary patterns are characterized by lower consumption of in natura and minimally processed foods, such as tubers and roots, fruits, white and red meat, and eggs and greater consumption of ultra-processed foods and beverages.

Comparative analysis of meat products made from various chicken meat raw material

Animal food, especially meat, has played an important role in the history of mankind. Different meats can be used in the production of meat products. In addition to lean meats, mechanically deboned meat (MDM) and mechanically separated meat (MSM) can also be used in meat products. However, the latter does not qualify as meat due to damage to the muscular structure due to the high pressure applied during the separation, therefore cannot be included in the meat content of products. The aim of our research work was to compare the characteristics of Bologna sausages made from chicken fillet, chicken MDM and poultry MSM. After evaluating our measurements (cooking loss, colour measurement, instrumental chemical composition measuring, stock measurement, determination of water activity, pH measurement, and sensory evaluation), we concluded that in the case of production with MSM, we produced a lower quality product using the same amount of meat raw material, which can be improved by using more additives (e.g. carminic acid, tetrasodium-pyrophosphate).

Emulsified sausages obtained from mechanically separated meat of yacare caiman (Caiman yacare)

This study aimed at the development and characterization of emulsified sausages using mechanically separated meat (MSM) from yacare caiman (Caiman yacare). The sausages were formulated using three different treatments containing (in %) 70.0 (T1), 75.0 (T2), or 80.0 (T3) of MSM of yacare and subjected to comprehensive analyses, including chemical composition, physical properties, microbiological safety, and sensory attributes. The proximate composition analysis revealed that moisture was the unique parameter that presented statistical differences between treatments, ranging from 74.94% (T1) to 72.35% (T3). pH and water activity measurements indicated stable and safe products, with high water activity attributed to water incorporation during emulsion formation. Color differences were observed among treatments, potentially linked to formulation, especially the MSM content. The highest average obtained for luminosity was 49.87 for T2, differing statistically (P > 0.05) from T1 and T3. Consistent shear force values suggested effective emulsion formation and processing. The microbiological analysis demonstrated the safety of sausages, meeting microbial standards for consumption. Sensory evaluation revealed positive responses to appearance and aroma, while flavor and texture received mixed reviews. Purchase intention scores indicated cautious consumer interest. Thus, further efforts are needed to optimize formulations and processing to enhance consumer sensory attributes to meet consumer preferences and improve acceptance, achieve marketability, and capitalize on the ecological and nutritional benefits of yacare caiman-derived products.

Valorization of pulp and viscera from hybrid sorubim and pacu by production of protein concentrate using alkaline solubilization

Fish protein concentration (FPC) by alkaline solubilization has proven to be an alternative method in adding value to muscle-based materials. The aim of this work was to evaluate the influence of different processes (decanting/sieving or centrifugation), reagents (sodium bicarbonate or sodium hydroxide) and washing cycles (1–4) on the quality of protein concentrates obtained from mechanically separated meat (MSM) and viscera of hybrid sorubim (Pseudoplatystoma reticulatum × P. corruscans) and pacu (Piaractus mesopotamicus) fishes. The protein concentrate was obtained by washing the viscera or MSM during up to four cycles (4:1 solution:meat ratio). In each cycle, the liquid waste and fat were removed by decanting/sieving or centrifugation. Moisture, crude protein, crude fat and crude ash contents were determined after each washing cycle. The moisture and protein contents increased immediately after the first washing up to 77.88% (dry basis). The lipid content decreased with the cycles down to 2.99% (dry basis). Higher FPC yield was obtained for MSM during the centrifugation process compared to the decantation/sieving process. Two weight yields above 100% were found in procedures with NaHCO3 and MSM of hybrid sorubim and pacu, probably due to the larger capacity of gel formation during protein concentration. Differences related to the fish species were more evident than the processes and utilized reagents.

Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N',N'-tetraacetic Acid.

Mechanically separated meat (MSM) is a by-product of the poultry industry that requires routine quality assessment. Calcium content is an indirect indicator of bone debris in MSM but is difficult to determine by EDTA titration due to the poor solubility of calcium phosphate. Therefore, 1,2-diaminocyclohexane-N,N,N',N'-tetraacetic acid was used instead, which has two orders of magnitude higher affinity for calcium ions. In addition, the auxiliary complexing agents triethanolamine and Arsenazo III, an indicator that is sensitive to low calcium concentrations, were used. Automatic titration endpoint detection was performed using an immersion probe at 660 nm. It has been shown that the color change in Arsenazo III can also be read with an RGB camera. The CDTA titration procedure has been tested on commercial Bologna-type sausages and the results were in line with AAS and ICP reference data. The content of calcium in sausages turned out to be very diverse and weakly correlated with the content of MSM. The tested MSM samples had a wide range of calcium content: from 62 to 2833 ppm. Calcium-rich poultry by-products include fat and skin (115 to 412 ppm), articular cartilage (1069 to 1704 ppm), and tendons (532 to 34,539 ppm). The CDTA titration procedure is fully suitable for small meat processing plants due to its simplicity of use and low cost.

Mechanically separated meat prepared with edible tilapia filleting waste from a public fish market

This study aimed to produce mechanically separated meat (MSM) from tilapia obtained at the Teresina fish market in the state of Piauí, Brazil. Waste production and disposal and yields were estimated, and physico-chemical and microbiological MSM qualities were determined. A questionnaire was applied to the fish market sellers, followed by tilapia carcass sampling for MSM production and assessments concerning yields, microbiological (Escherichia coli and Staphylococcus coagulase positive counts and the detection of Salmonella spp.) and physicochemical (water activity, pH, reaction to hydrogen sulfide and ammonia) quality and proximate composition (moisture, ash, proteins, lipids, carbohydrates and total energy value). The questionnaire results indicated that tilapia is highly in demand and thats processing leads to significant waste. The yield analysis indicated that tilapia MSM presents adequate residual meat extraction rates from tilapia carcasses. All microbiological analyses were in compliance with Brazilian standards. Physicochemical results were as follows: protein (14.9 to 16.1%), lipids (16.6 to 22.1%), ash (1.3 to 2.8%), moisture (60.6 to 64 .1%), carbohydrates (0.6 to 1.5%) and calories (216.5 to 263.1 kcal 100-1). It is, therefore, clear that MSM constitutes a safe and nutritious foodstudd and comprises a viable alternative for the development of co-products.

Hamburger made with mechanically separated poultry meat and essential oil of oregano or peppermint added as an antioxidant

The increased production of mechanically separated poultry meat has led to its use in the production of foods of higher commercial value, such as hamburgers. However, hamburgers are more susceptible to oxidation, therefore, the goal of this study was to evaluate the antioxidant and antibacterial properties of hamburgers made with mechanically separated meat (MSM) from broilers and broiler breeder hens supplemented with oregano (Origanum vulgare) or peppermint (Mentha piperita). Hamburgers with a synthetic antioxidant and three levels of oregano and peppermint essential oils were evaluated using a sensory acceptance test. An inclusion level of 0.04% for both essentials oils was chosen for this test to evaluate the physical-chemical compositions as well as the microbiological and antioxidant activities because an inclusion level of 0.08% received a lower score from the evaluators. Higher pH values were found in hamburgers made with broiler MSM (control (6.94) and peppermint essential oil (6.93) and in broiler breeder hens MSM supplemented with peppermint essential oil (6.89). When comparing the origin of MSM, lower pH values were found in the broiler hamburgers supplemented with oregano essential oils (6.83). The total coliform counts at day zero were significantly higher for the hamburgers made with broiler breeder hens MSM with oregano essential oil, however, broilers MSM supplemented with a synthetic antioxidant showed the lowest count when compared to that of the others. For Staphylococcus coagulase-negative bacteria, growth was observed only on day zero, with a low count in hamburgers made with broiler breeder hens MSM and broiler MSM supplemented with synthetic antioxidant or peppermint essential oil. Hamburgers made with MSM from broilers and broiler breeder hens supplemented with synthetic antioxidants showed higher antioxidant capacity with an average of 2378.75 and 2265.43 µmols equivalent Trolox/mg, respectively. Our results suggest that the essential oils of oregano or peppermint can be used in the formulation of hamburgers since they presented high sensory acceptability and reduced contamination.

Evaluation of the Effect of Sage (Salvia officinalis L.) Preparations on Selected Quality Characteristics of Vacuum-Packed Chicken Meatballs Containing Mechanically Separated Meat

The aim of this study was to compare the effects of various forms of sage (Salvia officinalis L.) preparations on the quality characteristics of vacuum-packed chicken meatballs containing mechanically separated meat (MSM) from chickens during storage (+4 °C, 14 days). The meatballs tested in this study were prepared as follows: (1) without the addition of sage (control), (2) with 1.0% of dried sage (SD), (3) with 2.0% of 40% (v/v) sage ethanol extract (SEE40), (4) with 2.0% of 70% (v/v) sage ethanol extract (SEE70), and (5) with 0.1% of sage essential oil (SEO). The meatballs were assessed at weekly intervals for lipid oxidation, microbial quality, color parameters, selected organoleptic attributes, and other quality features. During storage, the lipid oxidation processes in the meatballs were slowed down by all the tested sage preparations, but the most effective slowdown was caused by sage ethanol extracts. On day 14, the values of thiobarbituric-acid-reactive substances determined in the SEE40 and SEE70 products (0.210 mg malondialdehyde [MDA]/kg and 0.233 mg MDA/kg, respectively) were significantly (p < 0.05) lower than that in the control (0.659 mg MDA/kg). Considering all the investigated microbial groups, the best antimicrobial activity was observed in the SEE70 and SEO products. On day 14, there were no significant (p > 0.05) changes in the aroma of the tested chicken meatballs, and only the SEO product showed significantly (p < 0.05) poorer appearance and color than the control. In conclusion, among the various sage preparations used in vacuum-packed chicken meatballs with MSM, SEE70 may be recommended to manufacturers.

Comparison of raw materials for meat products

AbstractAnimal food, especially meat, has played an important role in the history of mankind. Different meats can be used in the production of meat products. In addition to lean meats, mechanically deboned meat (MDM) and mechanically separated meat (MSM) can also be used in meat products. However, the latter does not qualify as meat due to damage to the muscular structure due to the high pressure applied during the separation, therefore cannot be included in the meat content of products.The aim of our experiment was to compare whole, minced meat, MDM and MSM from turkey (raw and in the form of meat paste). Technofunctional tests (water-holding and -binding capacity), color measurement, chemical composition (moisture, protein and fat content), electron microscopic recording, rheological properties show that the quality of MSM is inferior to other meat raw materials. These properties can also result in the production of lower quality products.

Application of Density Measurements for Discrimination and Evaluation of Chemical Composition of Different Types of Mechanically Separated Meat (MSM).

At present, the problem of identifying and controlling different types of Mechanically Separated Meat (MSM) is a very important practical issue in the meat industry. To address this challenge, the authors propose a new, analytical method for the discrimination and characterization of MSM that uses density measurements. The method proposed by the authors, in contrast to the analytical methods existing so far, is rapid, non-destructive, relatively simple and can be computerized. The density measurements of meat samples were conducted with a modified pycnometric method. Statistically significant (p<0.01) differences were found in the evaluated mean values of density for all investigated types of meat. Subsequently, the density measurements were correlated with the physicochemical properties of meat samples. A high correlation coefficient was found between the density of meat samples and the content of protein, sodium and fat. The authors have proven that density measurements allow for rapid discrimination of various types of MSM, and can also be effectively used to determine the chemical composition of MSM samples, e.g., the content of protein, fat and sodium.

Nile Tilapia (Oreochromis niloticus Linnaeus, 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers

ABSTRACT The production of organic waste following processing is a problem faced by food industries. Its use in the development of new products is an important strategy for the mitigation of this environmental impact. The aim of the study was to investigate the effects of pineapple residue flour and corn starch on the development of a cooked sausage developed from mechanically separated meat (MSM) from Nile tilapia fillet residues, on sausage humidity, water retention capacity, yield, shrinkage, texture profile, and color L*, a*, and b* evaluations at time zero. Response surface methodology) was used to select the best formulations from the responses of both assessed independent variables, corn starch and pineapple residue flour, ranging, respectively, from 0.29% to 2% and from 3% to 8%. A significant effect (p < .05) of the starch and PRF interaction was noted for moisture, and a PRF effect was detected for WRC, hardness, and chewability.

Use of ultrafiltration in the separation of hydrolysates from mechanically separated chicken meat and evaluation of antioxidant activity

AbstractThe hydrolysate from mechanically separated chicken meat (MSCM) was separated by an ultrafiltration (UF) membrane and the total protein and antioxidant activity of the resulting fractions were evaluated. The enzymatic hydrolysis was carried out at 58°C, pH 8.5, and 4.62% enzyme (w/w), with 3 h reaction time. For the separation, a flat membrane (4 kDa) of polyvinylidene fluoride (PVDF) was used, operating tangentially, at pressures of 1.5 and 2.5 bar at 45°C. The retentate and permeate from the UF were analyzed in relation to total protein and antioxidant activity. The permeate flux was evaluated and experimental data fitted by Ho and Zydney's mathematical model to study the fouling phenomenon. The pressure of 2.5 bar resulted in high total protein content and low inhibitory concentration (IC50) value when compared with 1.5 bar. The UF pressures showed different permeate and fouling flux behavior. At 1.5 bar there was a flux reduction by simultaneous cake formation and pore blocking, while at 2.0 bar, there was pore blocking followed by cake formation during the process. The Ho and Zydney model showed the best fit at 1.5 bar with R2 of .9876. According to the results obtained, the hydrolysate showed antioxidant properties with potential for application in foods.Practical applicationsThe poultry industry has stood out in recent decades mainly due to technological advances, making poultry price very competitive, leading to a high consumption of this meat by the population. However, the preference for more noble cuts of chicken meat, such as breast, and thigh, means that in the processing carried out by the industries there is a large production of mechanically separated meat (MSM). MSM is usually used in the production of mortadella, sausages, and others. In addition, it is possible to use MSM to produce protein hydrolysates in order to obtain bioactive peptides, which have functional properties such as antioxidants. Bioactive peptides may have different characteristics due to their molecular size. Thus, the use of membranes can be interesting since they make it possible to separate hydrolysates from MSM to obtain peptides of different sizes which may have different properties, thus being able to add value to this by‐product.

Identification of mechanically separated meat using multivariate analysis of 43 trace elements detected by inductively coupled mass spectrometry: A validated approach

The European Food Safety Authority asked for novel approaches for identifying mechanically separated meat (MSM) in meat products, due to food safety concern.In this study, a novel approach based on multivariate analysis of 43 trace elements in meat products is described. Overall, 27 trace elements and 16 rare earth elements were determined by using ICP-MS after sample mineralization of 100 meat samples, composed of different percentages of MSM, obtained at low and high pressure, and without MSM.After development and optimization, the multivariate approach was validated by analyzing and then classifying 10 “blind” meat samples, obtaining method accuracy equal to 90%. Thus, the applicability of this new analytical approach was demonstrated. The method represents a significant improvement for this type of determination, especially when MSM is obtained at low pressure, since this product is characterized by chemical characteristics very similar to fresh meat.

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

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.

Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium “spam‐like” products elaborated with tilapia filleting by‐products

This study aimed to evaluate the physicochemical, microbiological, and sensory characteristics of spam-like products elaborated with tilapia mechanically separated meat (MSM), containing different substitution levels of sodium chloride (NaCl) by potassium chloride (KCl; 12.17%–60%) and submitted to different ultrasound times (5–60 min) and intensities (7.53–30.14 W/cm2). No changes (p > .05) were observed in moisture (72.31%), ash (13.22%), carbohydrate (9.28%), protein (4.92%), and lipid (0.47%). Reddishness, cohesiveness, and chewiness were improved, and water exudation was reduced by some treatment conditions, which were further evaluated for microbiological and sensory analysis. Spam-like product at 12.12 W/cm2 for 48.85 min with 47.83% substitution of NaCl by KCl was microbiologically suitable (absence of Escherichia coli, Salmonella spp. in 25 g, coagulase positive Staphylococcus, and sulfite-reducing at 46°C Clostridium) and more accepted by consumers (global impression score of 7.85 ± 0.98). It makes the ultrasound-assisted emulsification for reduced-sodium tilapia MSM spam-like products a feasible alternative to increase fish consumption, improve the healthiness of spam-like products, and still contribute to reducing environmental impacts. Practical applications High sodium intake is an increasing concern for health regulatory agencies and consumers, who are increasingly health-conscious. Nevertheless, it is challenging to produce low-sodium meat products without changing their quality attributes, mainly the taste. High-intensity ultrasound could be helpful for this purpose; however, there is a need to establish the feasible parameters for industrial use concerning the reduced level of NaCl, ultrasound intensity, and exposure time. Our study demonstrated a strategy to produce reduced-sodium tilapia mechanically separated meat (MSM) spam-like products applying ultrasound at 12.12 W/cm2 for 48.85 min and replacing 47.83% NaCl with KCl.

Shelf life of sodium-reduced ready-to-eat fish product made with by-products from fish and fruit processing subjected to high-intensity ultrasound

This study aimed to determine the shelf life by evaluating physicochemical, microbiological, and sensory parameters of spam-like cooked product made with Nile tilapia mechanically separated meat (MSM) and yellow passion fruit albedo flour (PF) submitted to sodium reduction (47.83%) and optimal high-intensity ultrasound treatment previously determined for this fish product (12.12 W/cm2 for 49 min) and stored at 4 °C for 35 days. Lipid (from 1.06 to 5.19 malondialdehyde - MDA/kg) and protein (4.68 to 9.35 nmol of carbonyl/mg of protein) oxidation increased significantly over time resulting in rancid flavor and odor formation, loss of characteristic texture and color, making the product pale and unattractive to consumers between 28 and 35 days. Twenty-one days was considered the maximum limit to store this sodium-reduced ready-to-eat fish product at 4 °C considering all evaluated parameters, which were satisfactory in this storage time.

Detection of Mechanically Separated Meat from Chicken in Sausages and Cold Meat by Targeted LC–MS/MS Analysis

The use of mechanically separated meat (MSM) from poultry in meat and sausage products is subject to declaration. Current methods such as microscopy or calcium analysis have proven to be insufficient to ensure the specific detection of MSM in meat and sausage products. When using MSM during production, intervertebral disc and cartilage specific proteins from chicken unavoidably end up in the sausages. Thus, a pseudo-MRM-LC–MS/MS-based assay was developed and validated, which uses intervertebral disc and cartilage specific peptides to detect MSM in meat and sausage products. All five marker peptides were assigned to collagen II alpha 1 which makes up a large part of the proteome of intervertebral discs and cartilage. In order to evaluate the validity of the methodology, a total of 23 positive controls (MSM content 5–90%) and a total of 19 negative controls were examined in a blinded study. After unblinding, 22 of 23 positive controls were correctly classified. Only one self-produced sample with 5% MSM was declared as a negative case (overall sensitivity 96%). In contrast, all negative controls were correctly classified as negative (specificity 100%). In summary, the LC–MS/MS assay allowed the specific detection of MSM in real samples with unknown composition down to 10% MSM in the meat content.Graphical abstract

Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger

The development of fish-based products can meet consumers' desires related to sensory, nutritional, and convenience aspects. In addition, it can contribute to the waste reduction of undervalued fish portions. This study presents the results of the optimization of fish burger formulations based on mechanically separated meat (MSM) of tambaqui (Colossoma macropomum) with oatmeal and cassava starch, using a simplex-centroid mixture design (SCMD) with total flour concentrations ranging from 0% to 10%, and MSM from 82.5% to 92.5%. The formulations were evaluated for physicochemical, yield, and sensory characteristics. The addition of flour had a positive effect (p ≤ 0.05) on physicochemical and sensory properties, resulting in a 12% higher cooking yield compared to the formulation without flour. All formulations scored high acceptance; however, the formulation with the binary combination between flours showed the best ranking in the preference test and presented a score of 7.58 on the 9-Point hedonic Scale of global acceptance. Hardness was higher in the pure pseudo-component combinations but provided a reduction in binary and ternary combinations. The study shows the importance of optimization tools in product development aiming to consider yield and cost aspects.

Optimization of mechanically separated meat washing cycles and of corn starch addition in saramunete ( Pseudupeneus maculatus ) sausages

The objective of this study was to investigate the influence of mechanically separated meat (MSM) washing cycles (0, 1, or 2) of saramunete (Pseudupeneus maculatus) and percent inclusion of corn starch (0%, 1%, or 2%) on the chemical, physical, texture, microbiological and sensory characteristics, during fish sausage processing. The results showed that increased number of washing cycles increased moisture content and water holding capacity (WHC) and reduced fat levels and a* and b* color characteristics of the sausages. The inclusion of 2% corn starch increased WHC, and reduced moisture, fat, and a* and b* color. The microbial counts of all sausages were within the limits established by the Brazilian legislation. The products were well accepted by assessors, with sensory scores equivalent to “moderately liked”. The factorial experiment suggested optimized processing by no (0) MSM washing cycle, to minimize nutrient losses, and 2% inclusion of corn starch in the sausage formulation. Practical applications In the northeastern region of Brazil, artisanal fishing is the most commonly used method for the capture of fish, and saramunete (Pseudupeneus maculatus) stands out as the species with relevant production potential. This fish has a good sensory acceptance and is marketed in open markets, with an expressive demand in the foreign market. However, fish consumption per capita in Brazil is very modest when compared to other countries, with 10 kg per inhabitant per year, against 20 to 30 kg per inhabitant per year in developed countries. Due to its nutritional profile and market potential, fish sausages have been the object of research. The present study showed the great potential of saramunete, a fish species widely captured in Brazil, to be used in the manufacture of high value-added emulsion-type sausage products.