Development of a low commercial value fish-sausage from the fish trawling “mix” category

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 Niterói/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.

摘要：巴西主要食用鱼类种群储量的下降，推动了针对低经济价值鱼类的利用与产品开发相关研究的开展。虾拖网捕捞作业会产出大量归为"混合渔获类"的低经济价值鱼类。然而，为契合巴西消费者当前的需求，开发实用性更强的产品仍是必要之举。本研究以在里约热内卢州尼泰罗伊港上岸的鱼类拖网"混合渔获类"中捕获的低经济价值鱼类——巴西扁头鱼（Percophis brasiliensis）为原料开发鱼肉香肠，并对其进行理化、微生物、毒理学及感官分析。供试鱼类的百分组成如下：水分73.78%、蛋白质16.17%、碳水化合物3.75%、总脂4.41%、灰分1.78%。微生物与毒理学检测结果均符合相关法规标准。共检出20种脂肪酸（AG），其中占比最高的为棕榈酸（22.81%）。在ω-3系列脂肪酸中，占比最高的为二十碳五烯酸（5.36%）与二十二碳六烯酸（15.95%）。矿物质方面，含量较为突出的为钠、钙与铁，分别为1114.24 mg、112.32 mg及1.73 mg。该鱼肉香肠的感官接受度达87.30%。研究结果表明，以低经济价值鱼类巴西扁头鱼为原料开发的产品在鱼肉加工技术中具备可行性，且营养表现优异。