Optimization of mechanically separated meat washing cycles and of corn starch addition in saramunete ( Pseudupeneus maculatus ) sausages

The objective of this study was to investigate the influence of mechanically separated meat (MSM) washing cycles (0, 1, or 2) of saramunete (Pseudupeneus maculatus) and percent inclusion of corn starch (0%, 1%, or 2%) on the chemical, physical, texture, microbiological and sensory characteristics, during fish sausage processing. The results showed that increased number of washing cycles increased moisture content and water holding capacity (WHC) and reduced fat levels and a* and b* color characteristics of the sausages. The inclusion of 2% corn starch increased WHC, and reduced moisture, fat, and a* and b* color. The microbial counts of all sausages were within the limits established by the Brazilian legislation. The products were well accepted by assessors, with sensory scores equivalent to “moderately liked”. The factorial experiment suggested optimized processing by no (0) MSM washing cycle, to minimize nutrient losses, and 2% inclusion of corn starch in the sausage formulation. Practical applications In the northeastern region of Brazil, artisanal fishing is the most commonly used method for the capture of fish, and saramunete (Pseudupeneus maculatus) stands out as the species with relevant production potential. This fish has a good sensory acceptance and is marketed in open markets, with an expressive demand in the foreign market. However, fish consumption per capita in Brazil is very modest when compared to other countries, with 10 kg per inhabitant per year, against 20 to 30 kg per inhabitant per year in developed countries. Due to its nutritional profile and market potential, fish sausages have been the object of research. The present study showed the great potential of saramunete, a fish species widely captured in Brazil, to be used in the manufacture of high value-added emulsion-type sausage products.