Evaluation of the physical, chemical, sensory, and microbiological safety properties of sausages made from black tilapia (Oreochromis niloticus)
Keywords:
Tilapia negra, Ham, Sausage, Texture profile, Sensory evaluationAbstract
Black tilapia (Oreochromis niloticus) is an important fish in the Huasteca Potosina region, located in northeastern Mexico; however, its utilization is limited. The objective of this study was to determine the physical, chemical, sensory, and microbiological safety characteristics of ham and sausage products made from black tilapia. To prepare the sausages, the tilapia was ground in a frozen state and mixed with various additives in a 90:10 ratio for ham and 80:20 for sausage (meat:additives). The mixture was then shaped and cooked. The sausages showed high protein content: 21.4% for ham and 19.1% for sausage. The pH values were 6.84 for ham and 7.08 for sausage, due to the natural characteristics of tilapia. Water-holding capacity reached 77.20% in the ham and 63.75% in the sausage, surpassing that of some commercial products. In terms of texture, the tilapia ham had a firmness of 38.49 N, compared to 28.50 N for commercial ham; while the tilapia sausage registered 46.99 N compared to 30.90 N for commercial sausage. Microbiological analysis confirmed that the sausages comply with Mexican regulatory standards. In the sensory analysis, the products scored over 3.48 out of 5 points in attributes such as texture, odor, and flavor, except for the color of the ham, which scored 3.16 points. These results indicate that black tilapia-based sausages are a healthy and innovative option with significant potential for market acceptance, emphasizing their added value in food product diversification.
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