PREPARATION AND CHARACTERIZATION OF SAUSAGE TYPE SAUSAGE MADE FROM SALTED AND DRIED TRAÍRA FISH
DOI:
https://doi.org/10.18817/repesca.v17i1.4422Abstract
Artisanal fishing is essential to the subsistence and economy of the communities of Baixada Maranhense, with the traditional use of dry-salting to preserve fish standing out. This study aimed to develop and characterize dry-salted traíra (Hoplias malabaricus) sausage, combining traditional knowledge and sustainable processing techniques. The fish were purchased in Matinha, Maranhão, and processed at the Fish Technology Laboratory at UEMA. After gutting, salting, drying, and rehydration, the meat was ground, seasoned with spices and bacon, and stuffed into a cellulose casing. Physicochemical and sensory analyses followed AOAC methodologies. The final yield was 24.33% of that of the fresh fish. The proximate composition showed 7.33% protein, 6.58% lipids, 8.40% ash, and 66.44% moisture. The protein reduction occurred due to salting and drying, while the increase in lipids and ash resulted from the addition of pork fat and salt. In the sensory evaluation, 80% of tasters approved the product and 87% expressed purchase intention, demonstrating good acceptance and commercial potential. Thus, traíra sausage proves to be a viable alternative for adding value to fish and strengthening the local economy, promoting sustainable practices and valuing regional fishing culture.
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