Use of processing discards from piramutaba (Brachyplatystoma vaillantii) and pink shrimp (Farfantepenaeus subtilis) for shrimp flavored sausage production.

Filleting discards from piramutaba, Brachyplatystoma vaillantii, were used for surimi production and for shrimp flavored sausage production. The flavoring was produced from pink shrimp Farfantepenaeus subtilis processing discards. Two sausages formulations were tested: i) with 30% of shrimp flavoring, and ii) with 30% of shrimp meat (control). Physicochemical and microbiological analyses were performed in raw materials (discards, flavoring and surimi) and developed products (sausages). In addition, sensorial analysis for the developed products was performed. Both raw materials (piramutaba and shrimp) were in accordance to the quality standards (hygienic and sanitary conditions) and did not undertake the surimi and flavoring production, so as the final product (sausage). The index of acceptability of 75.6% for sausage with 30% of shrimp flavoring, and 74.4% for sausage with 30% of shrimp meat was considered good. These results indicated that surimi and flavoring can be used for the quality products production and is a feasible way to use these discards from fishing industry.