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 added

with Chontaduro flour as extender substance were analyzed. Two types

of sausages based red tilapia were developed: in one was added chontaduro

flour in amount of 3.0 % relative to the weight of the fish and the

other was used as sausage control. Parameters consistency, performance,

hardness, gumminess, elasticity, adhesiveness, cohesiveness, shear force

and work of gut were measured. Finally, with the help of 100 untrained

reviewers, the sensory parameters: general opinion, taste, smell and

texture were determined. The consistency of the control sausages was

superior to sausages added with chontaduro flour. The performance of

control sausages was higher at 7.12 % to the other sausages evaluated.

Both the hardness as elasticity and gumminess, higher values presented

for the sausages with chontaduro flour addition, while the adhesiveness

and cohesiveness had an opposite behavior. The shear force was higher

for sausages with added flour chontaduro and with the cutting work the

opposite happened. The results suggest that the addition of chontaduro

flour to sausages of red tilapia improves some of its textural properties

increasing its sensory acceptance.