Sausage of panga (Pangasius hypophthalmus): physicochemical, microbiological and sensory analyses

ABSTRACT: In recent years, panga fish has gained prominence in Brazil, sparking significant interest in the development of fish-based products. Among these, fresh sausage stands out as one of the most produced meat products. This research developed and evaluated fresh sausages made from panga fish fillets. Three formulations were developed with different concentrations of fillet and pork fat. Physicochemical, microbiological and sensory analyzes were carried out on the sausage samples. The proximate composition results showed significant differences (P < 0.05) between the three formulations for moisture, lipids and crude protein. All formulations showed acceptability index above 80 %, with appearance and texture being highlighted. Sample with fillet:pork fat ratio of 65:25 was most preferred by tasters. All microorganisms investigated were absent or showed growth below the limits recommended by current Brazilian legislation. The study showed a favorable potential for using panga fish to make fresh sausage, highlighting their nutritional value.