PHYSICOCHEMICAL CHARACTERIZATION OF COOKED HAM-LIKE PREPARED WITH FISH SPECIES OF LOW COMMERCIAL VALUE ADDED BY BEETROOT POWDER

In commercial fishing, some species are considered of lower value than the usual catches. These species are often discarded into the sea to make space on the vessels or sold at a low price in the market. This study aimed to assess the feasibility of developing cooked sausages using low-value commercial fish, with the addition of different concentrations of beetroot powder (BP) and their proximate composition. The species chosen for the study was Red Porgy (Pagrus pagrus L.), obtained from a local market and processed at the Physical-Chemical Control Laboratory of Animal Products at the Federal Fluminense University. The beetroot powder - BP was produced by freeze-drying whole beetroots, locally sourced and adequately sanitized. Four treatments were established: T1, T2, T3, and T4, with concentrations of 1%, 2%, 3%, and 4% of BP, aiming to provide color and potential antioxidant properties to the products, respectively, in addition to a control treatment (TC) without the addition of BP. Protein contents did not show significant differences based on the Tukey test (p<0.05), ranging from 15.8 % (T2) to 18.5 % (TC) among treatments. However, a significant difference in lipid contents was observed (p<0.05), with T4 having the lowest content at 1.2 % and T1 the highest at 2.7 %. Ash contents ranged from 3% to 3.3%, attributed to adding seasonings like NaCl and tripolyphosphate. Carbohydrate contents were calculated by difference and increased proportionally with BP addition, with T4 showing the highest content (4.3 %). It is concluded that the utilization of these species in the production of new products is a viable and promising alternative. In addition to providing purpose to less valued specimens, it could increase fish consumption in Brazil.