Correia, Roberta Targino PintoMendonça, Silvana Correia deLima, Maria LucildaSilva, Priscilla Diniz da2021-12-152021-12-152001CORREIA, Roberta Targino Pinto; MENDONCA, Silvana Correia de; LIMA, Maria Lucilda; SILVA, Priscilla Diniz da. Avaliação química e sensorial de linguiças de pescado tipo frescal. Boletim do Centro de Pesquisa e Processamento de Alimentos, Paraná, v. 19, n. 2, p. 183-192, 2001. Disponível em: https://revistas.ufpr.br/alimentos/article/view/1232. Acesso em: 24 nov. 2021. DOI: http://dx.doi.org/10.5380/cep.v19i2.12321983-9774https://repositorio.ufrn.br/handle/123456789/45383The aim of the present research was to evaluate the chemical composition and the sensorial acceptability of three types of sausages prepared by the association of the following meat ingredients: fish and shrimp, shrimp and bacon, shrimp, bacon and fish. The chemical analysis included moisture, fat, protein and ashes determination however the sensorial analysis involved acceptability and preference tests. The chemical composition was adequate with moisture, ashes and protein contents similar to the products already existent in the market and reduced lipid percentage, configuring a meat product with low fat index. All the preparations assayed had good acceptability and the formulation prepared with shrimp and bacon was preferred by the sensorial panel.Attribution-NonCommercial 3.0 Brazilhttp://creativecommons.org/licenses/by-nc/3.0/br/LinguiçaPescadoCamarãoBaconPeixearticlehttp://dx.doi.org/10.5380/cep.v19i2.1232