Desenvolvimento de nuggets de filé e polpa de tilápia com adição de linhaça (Linum usitatissimum L.)

Abstract

The fish consumption in Brazil is still low level and is below the minimum recommended by FAO (Food and Agriculture Organization). This is mainly due to the fact that Brazil has no custom or habit of consuming the flesh of fish and the low supply and high cost, even as a highly nutritious food and that benefits the human body. The development of nuggets promotes increased consumption of protein source, and provide an alternative to fishing industries, encourage the consumer, due to practicality at the time of preparing this food, besides being an alternative to the product be included in school meals. The aim of this work was to prepare nuggets CMS tilapia fillet and supplemented with 10% flaxseed gold, as well as analyze the chemical composition and microbiological parameters. And then, the research of the market along with the sensory analysis of the product, both for adults and children. Microbiological analyzes were performed for Coliforms at 35 ºC and 45 °C, sulphite reducing Clostridium, Staphylococcus aureus and Salmonella bsp. and the composition was carried out analyzes of carbohydrates, lipids, proteins, ash and moisture, and that they were in line with the parameters required by law. In the acceptance test, the sample had high acceptance by adults with scores above 7.26 and children 49% 28% liked it slightly and greatly liked. As for the purpose of purchasing, product acceptability if there were available.