Incorporação diferentes concentrações de farinha de Tilápia do Nilo (Oreochromis niloticus) na elaboração de fishburguer

Abstract

The fish and fish products for their nutritional composition, stand out from other foods of animal origin due to the amount of fat-soluble vitamins (A and D) and minerals. The Nile tilapia is the second in May fish produced in the world, it contains white meat and firm texture, delicate flavor and easy to use, and also has high protein and fat as a source of fatty acids. In general the fish of the industries, generate waste in quantities exceeding 50% and fillet processors tilapia amounts of 62.5% to 66.5%. These waste generated can be reused in the processing of flours, thus serving as a raw material in the preparation of various products. This study aimed to develop a fishburguer added tilapia head flour, and evaluate physical, chemical, microbiological and sensory thereof, and flour. Four formulations were prepared containing 5%, 10% and 15% flour, and a control without addition thereof. For microbiological parameters, head flour just like the fishburguer formulations showed results within the standards required by law. The fisburguers presented in the four physicochemical characteristics formulations which differ from each other, but only in the sample containing 15% flour, found higher than the amount of protein standard by IN No. 20 of 31 July 2000 (> 15%). Since the analysis performed by instrumental methods, such as color results showed Aw, pH and texture that differ in the four formulations because of the quantity of flour used for each. Sensory analysis included 120 judges untrained and found the fishburguer containing the least amount of flour (5%), showed the lowest acceptance rate in the attributes tenderness, flavor and overall impression. All samples (0%, 5%, 10% and 15%) showed acceptance rate above 70%, which indicates that the product to be marketed, present a good consumer acceptance.