Simone Canabarro Palezi - UFSM

ABSTRACT
Master Degree Dissertation
Post-Graduate Program in Science and Food Technology
Federal University of Santa Maria, RS, Brazil
EMULSIFIED BASE BUILT FISH (Micropogonias furnierii) WITH ADDITION OF
PROTEIN ISOLATED FROM FISH AND NATURAL ANTIOXIDANT MARCELA
(Achyrocline satureioides).
The fish is a major source of protein for human consumption, among its many species is the
croaker (Micropogonias furnieri), it has low commercial value and can be used for food
production.This study aimed to evaluate the use of beef and fish (Micropogonias furnieri) in a
sausage with replacing fat with protein isolated from fish waste evaluating its stability with
the use of lipid extract of marcela (Achyrocline satureioides) as a natural antioxidant .
Marcela extract was evaluated by its content of phenolic compounds, flavonoids and
antioxidant capacity by inhibiting DPPH (IC50%) that was equal to 0.1382 mg / ml and
correlation coefficient R2 = 0.9955. The two independent variables were concentrations of
fish protein isolate and concentration of natural antioxidant marcela (Achyrocline
satureioides). The ranges of variation between the bottom and top of each variable were
determined by following indications from the literature. The physical-chemical products were
composed of moisture, protein, ash, fat, pH, TBARS, color and texture objectively. Tests of
acceptance the products were determined by analyzing the sensory acceptability test and
purchase trends. Analyses were performed at 0, 7, 14, 21, 28 and 35 days of storage along
with microbiological analysis. The results obtained in the composition of the productsare in
accordance to the required by Brazilian law ,with respect to color ,this is colored with a
lighter shade , due to lower haem pigment content in fish than red meat . The pH values were
around 6.47 and 6.93 as expected emulsified sausages. The EtOH extract hydro-efficiency in
inhibiting lipid oxidation of sausage. The values obtained coagulase-positive staphylococci,
Salmonella, total coliforms and fecal coliforms are found with values below the limits set by
legislation. The rate of acceptability (% IA) for the attributes, aroma, flavor and texture of the
products were above 70%, but the color of the product for the treatment with 11% of fish
protein isolate showed unsatisfactory values. We conclude that it is possible to prepare
sausage meat of fish of low commercial value by replacing fat with protein isolated from fish
waste and extract of marcela as natural antioxidant, obtaining - if a product with low lipid
content, high content protein and can be regarded as a product "light. "
Keywords: fish, extraction, oxidative stability, natural antioxidant, protein isolate.
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