Transglutaminase addition increases quality and acceptation of sausages obtained from mechanically separated meat of hybrid sorubins
This work aimed at evaluating the chemical and physical parameters of sausages prepared with mechanically separated meat (MSM) from hydrid sorubim fish without (0.0%) or with the addition of the transglutaminase enzyme at 0.3% and 0.6%, and at analyzing the sensory and the acceptance parameters of these products. The addition of transglutaminase differed significantly in the chemical composition (P<0.05). The protein content gradually decreased from 21.83 to 19.23% while the shear strength increased from 2.02 to 2.95 N with the transglutaminase addition. Moreover, due to combination with salt and phosphate, it promoted a slight influence on the colour of the obtained product, so that the brightness, the yellowness and the redness increased in the formulations added of the enzyme (0.3 and 0.6%) presented better results compared to the formulation without addition of the enzyme. Sensory analysis indicated that there was significant difference in the attributes texture and flavor, being recorded higher average values for treatments with the addition of transglutaminase (0.3 and 0.6%) in relation to the treatment absence of this enzyme (P<0.05). The acceptance rate for sausages which had transglutaminase in the formulation ranged between 79.86 and 84.03%, indicating a high acceptance. Sausages containing transglutaminase in the formulation obtained a higher purchasing intention from the consumers (66%).