Resumo

HLEAP, JOSÉ IGOR  e  VELASCO, VIVIANA ANDREA. ANALYSIS OF THE PROPERTIES OF TEXTURE DURING THE STORAGE OF SAUSAGE MADE FROM RED TILAPIA (Oreochromis sp.). Rev.Bio.Agro [online]. 2010, vol.8, n.2, pp.46-56. ISSN 1692-3561.

This research was conducted to determine the textural characteristics of sausages, made from red tilapia including sagú (Marantha arundinacea) flour as binder or extender material, during the storage process. It raised a design that allowed foran assessmentat O, 2, 6, 10, 15, 22, 27, 31, 45, 58, 100 and 120 days after the preparation of sausages. These were prepared from a paste called surimi and under a technology developed in the laboratory of Meat Technology, National University of Colombia - Palmira. Once developed the sausages are vacuum packed and kept in refrigeraron at 2°C ± 2. Were determined using a Shimadzu Universal Tester texturometer EZT S EZ-est, the parameters of hardness (kgms^-2), elasticity (dimensionless), cohesiveness (dimensionless), adhesiveness (kgm²s^-2), gumminess (kgms^-2) and mastication (kg). For the shear force was used as an adjunct sharp knife. Elasticity cohesiveness and adhesiveness showed no significant difference (α > 0.05) during the time of storage of the sausages, while the elasticity and chewing showed a difference only on day 6 compared with 100. It was concluded that during the time of storage the texture profile parameters and shear force, but had not directly influenced variations in the times of storage of the sausages kept under the conditions listed.

Palavras-chave : Aquaculture; Storage; Agro-fishery; Tilapia sausages; Processing of tilapia; Texture profile; Shearforce.

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