Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger

Autor:	Elizabete Helbig, Eliezer Avila Gandra, Márcia Arocha Gularte, Rui Carlos Zambiazi, Larissa Sá Britto Castro, Kelly Lameiro Rodrigues, Marjana Radünz, Tatiane Kuka Valente Gandra, Denise Oliveira Pacheco
Rok vydání:	2020
Předmět:	Nutrition and Dietetics Burger biology Staphylococcus Oligosarcus robustus Raw fish Sensory analysis Oligosarcus biology.organism_classification Microbiology Fish Food science Fatty acids Food Science
Zdroj:	Revista chilena de nutrición v.47 n.4 2020 SciELO Chile CONICYT Chile instacron:CONICYT
ISSN:	0717-7518
DOI:	10.4067/s0717-75182020000400561
Popis:	This study aimed to evaluate the microbiological, physicochemical and fatty acid profile of the of “Tambica” (Oligosarcus robustus) raw fish meat and develop and characterize a fish burger. The fish burger was subjected to a sensory analysis. The raw fish meat showed a high content of moisture (82.3%) and minerals (3.1%), a low content of fat (1.5%) and a considerable protein content (13.1%). The raw fish showed a high count of positive coagulase Staphylococcus. Tambica lipid fraction was composed of 41.9% unsaturated and 58.2% saturated fatty acids. Palmitic acid and oleic acid were the major fatty acids in the raw meat fish. The fish burger was well accepted by sensory analysis.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9b3056df15050ac59c0591ce87ace5b https://doi.org/10.4067/s0717-75182020000400561 Zobrazit plný text záznamu