Desarrollo y elaboración de chorizo parrillero a base de carne de tilapia una alternativa saludable y nutritiva

Abstract

This study develops and evaluates a grilled sausage (chorizo parrillero) made from tilapia (Oreochromis niloticus) with the aim of offering a healthier and more nutritious alternative to traditional sausages. The tilapia production was in an aquaponics system, allowing for the full utilization of fish meat, which is typically discarded in processes focused on skin extraction for therapeutic purposes. The sausage evaluation was in three different formulations, varying in seasoning and fat content. Sample 3, which included onion powder and smoke essence, stood out for its superior sensory acceptance in terms of color, texture, aroma, and flavor. A theoretical nutritional analysis based on Bolivian food composition tables, complemented by a bromatological analysis, confirmed that tilapia sausage offers a high protein content (16.51%) and moderate fat content (13.34%), with a low carbohydrate contribution (5.74%). Furthermore, the results of the microbiological analysis indicated that the product complies with Bolivian food safety regulations, showing the absence of pathogenic microorganisms such as Salmonella spp., Escherichia coli, and Staphylococcus aureus. This ensures the safety of the sausage, as long as good manufacturing practices are maintained. The grilled tilapia sausage is presented as a viable and nutritious alternative in the sausage market, contributing to the diversification of aquaculture-based products in Bolivia and promoting the consumption of fish protein. This product combines an appealing sensory formulation with a healthy nutritional profile, aligning with current trends in balanced eating.