Resumo

SOTO-SIMENTAL, Sergio et al. Effect of fat, add water, carragennan and phosphates on carp (Cyprinus carpio) meat emulsioned product. Agrociencia [online]. 2016, vol.50, n.4, pp.413-427. ISSN 2521-9766.

Carp (Cyprinus carpio) is produced in several countries, although its commercial value may be low, and a way of adding value is to generate meat products based on this type of meat. In the preparation of such products, the ingredients may affect their final thermal and physical properties. The aim of this study was to evaluate the influence of added water, amount of fat, phosphates and carrageenan on the quality and stability of an emulsified sausage produced with carp meat. Two successive experiments were carried out with 12 treatments, each with random designs. With the data, an analysis of variance was carried out, along with a Tukey test (p≤0.05). Sausages were measured for color, texture profile (TPA), firmness when cut with a Warner-Bratzler blade, Kramer shear cell, heat penetration, water activity and losses due to cooking. Results show an increase in firmness, elasticity, and resilience with more fat and phosphates, with a lower inclusion of fat and added water; contrary to cohesiveness. Brightness values (B*) increasing when including phosphates; the use of carrageenan increased the firmness of the product and the values for b*. Thermal diflusivity fluctuated between 7.1 and 9.6X10-4m2 s-1 with the use of carrageenan, fat, and water. This indicates that sausages can be produced with better elasticity, resilience, cohesiveness, firmness, and color when including phosphates, carrageenan, pig fat, and water in their preparation.

Palavras-chave : Sausage; thermal diffusivity; carrageenan; phosphates; Cyprinus carpio; meat.

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