Physico-chemical, microbiological, nutritional composition and sensory analysis of products enriched with mechanically separated meat of marine fish

Fish processing technologies are in full development with new techniques and product formulations. The objective of this work is the development and analyze the physical-chemical, microbiological, nutritional and sensory composition of three formulations of products included based on mechanically separated meat -MSM of marine fish: (1) anchovy meatball, (2) sardine kibbeh and (3) chocolate cake. Sensory analyzes were performed with an untrained public. Each taster received three samples, one of each product and a questionnaire based on the 7-point Hedonic Scale. For the chemical characterization, the analysis protocols of fish products processed according to the legislation were used. The microbiological analyses were carried out in accordance with the recommendations of the National Health Surveillance Agency (ANVISA) for fish-based foods. The nutritional analysis was performed by calculations based on the chemical composition of the developed products. The results of the analyses were favorable for the development of new food products based on mechanically separated marine fish meat for a wide variety of markets.