Textural and sensory properties of sausages made with red tilapia (Oreochromis sp.) with addition of chontaduro flour (Bactris gasipaes)

Abstract

Some textural and sensory properties of sausages of red Tilapia addedwith Chontaduro flour as extender substance were analyzed. Two typesof sausages based red tilapia were developed: in one was added chontaduroflour in amount of 3.0 % relative to the weight of the fish and theother was used as sausage control. Parameters consistency, performance,hardness, gumminess, elasticity, adhesiveness, cohesiveness, shear forceand work of gut were measured. Finally, with the help of 100 untrainedreviewers, the sensory parameters: general opinion, taste, smell andtexture were determined. The consistency of the control sausages wassuperior to sausages added with chontaduro flour. The performance ofcontrol sausages was higher at 7.12 % to the other sausages evaluated.Both the hardness as elasticity and gumminess, higher values presentedfor the sausages with chontaduro flour addition, while the adhesivenessand cohesiveness had an opposite behavior. The shear force was higherfor sausages with added flour chontaduro and with the cutting work theopposite happened. The results suggest that the addition of chontaduroflour to sausages of red tilapia improves some of its textural propertiesincreasing its sensory acceptance.