Evaluation of sausages obtained from mechanically separated Nile tilapia (Oreochromis niloticus) meat and prepared using different homogenizing and refining processes
A b s t r a c t: After filleting Nile tilapia (Oreochromis niloticus), unused parts can be processed to obtain the co-product, mechanically separated meat (MSM). The aims of this study were to use different processes for homogenizing and refining of Nile tilapia MSM sausages and to evaluate cooked sausages in terms of their microbiological, physical, chemical and sensory characteristics. Ingredients were processed according to three treatments: (T1) using a grinder and cutter, (T2) using a grinder and mixer, and (T3) using only the grinder. The protein content ranged from 15.08% (T3) to 15.91% (T1), lipids from 9.61% (T3) to 12.29% (T1), and ash from 1.83% (T1) to 2.73% (T3). The highest color lightness score was 57.28, for the sausage elaborated by the conventional method (T1). The obtained shear forces were 2.04 N (T1), 2.71 N (T2) and 1.77 N (T3). Only T2 sausages received an acceptability index higher than 70%. T2 sausages also were rated by 34% of panelists as “certainly would purchase” or “probably would purchase”. In conclusion, it is feasible to produce sausages from Nile tilapia MSM by using a grinder and mixer for homogenizing and refining, which would be a good alternative method mainly for small producers.