Use of Prochilodus lineatus meat for burger making
| Autor: | Guilherme Masteloto da Rosa, Vanessa Bley Ribeiro, Alessandra Sayuri Kikuchi Tamajusuku Neis, Alexandra Pretto, Caroline Naomi Kuroda, Gabriel de Paula Gollino, Cristiano Miguel Stefanello, Antonio Cleber da Silva Camargo |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Sensory evaluation
biology 040301 veterinary sciences Nutrition. Foods and food supply 0402 animal and dairy science Value-added product Zoology food and beverages Fish pulp 04 agricultural and veterinary sciences biology.organism_classification 040201 dairy & animal science Food formulation 0403 veterinary science Integral use of meat stomatognathic system Centesimal composition Prochilodus lineatus TX341-641 Grumatã Food Science |
| Zdroj: | Brazilian Journal of Food Technology, Vol 23 (2020) Brazilian Journal of Food Technology v.23 2020 Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
| ISSN: | 1981-6723 |
| Popis: | The study aimed to elaborate burgers with fillet and pulp (fish carcass meat) of grumatã (Prochilodus lineatus), and to evaluate its centesimal composition, microbiological and sensorial properties. Three formulations were prepared. One was prepared with the fillet (0% pulp), and the remaining two contained 15% or 30% pulp (instead of fillet), textured soy protein, wheat flour and condiments. The centesimal and microbiological composition was evaluated in pre-ready burgers. For sensory analysis, the burgers were grilled, and untrained judges evaluated the appearance, color, taste, texture, overall acceptance and purchase intent. Dry matter and fat were higher in formulations containing pulp; while crude protein and ash contents were higher in burgers with 30% pulp compared with those produced with fillet only. The coagulase-positive Staphylococcus and total and fecal coliform counts were within normal values established by the Brazilian legislation. Salmonella spp. was detected in the pre-ready (raw) formulations, but no colony was observed in the cooked preparations. Although no difference was found among formulations for sensory attributes, burgers with 30% pulp presented a higher purchase intention index (50%) than the other formulations. The complete use (fillet and pulp) of grumatã meat shows that this species can be utilized to elaborate distinct alimentary formulations. |
| Databáze: | OpenAIRE |
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