Dados do Trabalho

Título

SENSORY COMPARISON BETWEEN FISH MECHANICALLY SEPARATED MEAT KAFTA AND TRADITIONAL BEEF KAFTA

Introdução

The search for new foods to meet the growing global demand makes it necessary to encourage research in the development of sustainable foods, using parts of raw materials with nutritional value that are economically underexplored. The industrial processing of fish results in a high production of waste. Mechanically Separated Meat (MSM) is a byproduct of fish, extracted from the remaining meat in the fish spine after filleting. The creation of an innovative product in the market would thus be potentially attractive, with Kafta being an alternative. This food is composed of meat, round in shape, and skewered. This study aimed to evaluate the sensory, microbiological properties, and purchase intention of fish kaftas and compare them with beef kaftas.

Material e Métodos

Microbiological analyzes were performed for Salmonella sp., thermotolerant coliforms, and Staphylococcus aureus. The acceptance and purchase intention test was carried out by 40 people in a sensory test room at the university, where participants were kept distant and without communication with each other, the kaftas were baked in an air fryer and served in sanitized disposable plates.

Resultados e Discussão

The results of the microbiological analyzes showed the absence of Salmonella sp., Staphylococcus aureus, total coliforms, and thermotolerant coliforms, in accordance with the legislation. Regarding the acceptance test for fish and beef kaftas, the indices showed, respectively, overall appearance (83.61%; 89.38%), texture (79.72%; 85.13%), aroma (79.72%; 85.13%), color (80.83%; 80.20%), and flavor (87.78%; 91.83%). The values are above 70% for both kaftas, within the market acceptance parameter. The purchase intention of fish and beef kaftas was evaluated as follows: would certainly buy (30%; 66.18%), would possibly buy (47.5%; 23.5%), might buy or might not buy (17.5%; 8.8%), would possibly not buy (5%; 1.48%) and would certainly not buy (0%; 0%).The following analyzes were applied, Quantitative Descriptive Analysis – ADQ, and ANOVA for comparison between fish and beef Kaftas. Thus, it can be concluded that the kafta was free of microorganisms, its sensory properties are attractive, and the purchase intention shows that this food is a sustainable approach to waste utilization and would be well accepted in the market.

Conclusão

Thus, it can be concluded that the kafta was free of microorganisms, its sensory properties are attractive, and the purchase intention shows that this food is a sustainable approach to waste utilization and would be well accepted in the market.