ANA CRISTINA SILVEIRA MARTINS,ANTÔNIO ROSENDO DA COSTA,ARYANE RIBEIRO DA SILVA,CARLOS EDUARDO VASCONCELOS DE OLIVEIRA,HELOÍSA MARIA ÂNGELO JERÔNIMO,JULIANA KÉSSIA BARBOSA SOARES,MARIA ELIEIDY GOMES DE
申请号：
BR102017023676
公开号：
BR102017023676A2
申请日:
2017.11.01
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
elaboration of mortadella smoked sausage of mechanically separated meat - cms of freshwater fish, with reduction of fat, sodium and additives. Consumption of fillet-shaped Nile tilapia has been an excellent measure to encourage its use. However, in the process of filleting, a large amount of byproducts are generated, representing about 65 to 70% of the total, of which about 50% is composed of raw material of excellent nutritional value, historically underused, which can be used to the manufacture of mechanically separated meat (cms), and hence of various processed products. Within this perspective, the present invention highlights as positive points the use of fish meat, derived from the tilapia filleting residues, bringing as advantages proteins of high biological value, good amount of water-soluble and fat-soluble vitamins, a better acid ratio. monounsaturated, polyunsaturated and saturated fatty acids, 83% reduction in land animal fat utilization and approximately 69% in addition of salt and additives, in addition to the possibility of increasing fish meat consumption, and increasing family farming arrangements, through technology transfer, since currently the filleting waste is either underused or disposed of in the environment. It is also noteworthy that the preparation method is easy to perform, low cost, and the product maintains the expected characteristics of a sausage, with good sensory acceptance and extended shelf life after long period of storage under refrigeration, being an alternative in potential for small farmers to generate income, expand agribusiness and enhance local and regional ingredients.elaboração de embutido defumado tipo mortadela de carne mecanicamente separada - cms de peixe de água doce, com redução do teor de gordura, sódio e aditivos. o consumo da tilápia do nilo em forma de filé tem sido uma excelente medida para incentivar o seu uso. porém, no processo da filetagem, são gerados uma grande quantidade de subprodutos, representando ce
