Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia/Alteracao durante o armazenamento de mortadela defumada embalada a vacuo elaborada com tilapia do Nilo

Changes in smoked bologna sausage manufactured with Nile tilapia (Oreochromis niloticus), and wheat fibers in refrigerated storage (6 ± 2°C) during 30 days were evaluated. Minced fish (MF) obtained from waste (parings from the filleting fish operations) of Nile tilapia (Oreochromis niloticus) was used as raw material. In this experiment, were determined Staphylococcus count, the detection of Salmonella sp. (day 0), psychrotrophic count, total and fecal coliforms at 45°C, the acceptance sensory test (days 0 and 30), water activity, instrumental color, pH and lipid oxidation analysis (Thiobarbituric acid reactive substances- -TBARS) days 0, 5, 10, 15, 20, 25 and 30 of storage. Lipid oxidation (TBARS) and water activity provided significant differences among storage days. However it was concluded that the bologna sausage remained stable and with acceptable quality for 30 days of storage may be a new alternative to adding value to fish products, because the researched microorganisms had a low count, changes in pH were not significant and sensory test indicated good acceptance of the product during the 30 days of storage. Keywords: fish products, lipid oxidation, sensory test, refrigerated temperature. O objetivo foi avaliar as alteracoes na qualidade de mortadela defumada de peixe, adicionada de fibra de trigo durante 30 dias sob estocagem refrigerada a 6 ± 2°C. Utilizou-se como materia-prima Carne Mecanicamente Separada (CMS) de recortes do file de tilapia do Nilo (Oreochromis niloticus). Foram determinadas, contagem de Staphylococcus, deteccao de Salmonella sp. (dia 0), contagem de psicrotroficos, coliformes totais e termotolerantes a 45°C, teste sensorial de aceitacao (dias 0 e 30), atividade de agua (aw), cor instrumental, pH e analise da oxidacao lipidica pelo metodo de substancias reativas ao acido tiobarbiturico (TBARS), dias 0, 5, 10, 15, 20, 25 e 30 de estocagem. A oxidacao lipidica e aw apresentaram diferenca significativa entre os dias de estocagem. Concluiu-se que a mortadela apresentou-se estavel e com qualidade aceitavel, durante 30 dias de estocagem refrigerada, podendo ser uma nova alternativa para agregar valor aos produtos a base de peixe, pois os microrganismos pesquisados apresentaram baixa contagem, as mudancas do pH nao foram significativas e o teste sensorial indicou boa aceitacao do produto durante os 30 dias de estocagem. Palavras-chave: produtos a base de peixe, oxidacao lipidica, teste sensorial, temperatura de refrigeracao.