Formulation of fishburgers with the addition of different protein sources and taro flour

Abstract

The present study aims to develop Nile tilapia hamburger with incorporation of whey, collagen from chicken feet and taro flour. A complete factorial design 2³ was performed to investigate the influence of the variables on weight loss, shrinkage, color and shear force, that were used to propose mathematical models. Proximate composition, microbiological characteristics and sensory properties were also evaluated. Factors such as taro flour and whey were significant and contributed to a higher yield for fish burgers, with negative effects on shrinkage and weight loss. The fishburgers had a soft texture, although collagen and its interaction with taro flour contributed to the increase in shear force. The factors had influence only on the b* value with yellowish hue. The protein and ash values obtained were higher than those of the control formulation. The sensory characteristics of the hamburgers were not affected by the factors, being all classified with high acceptability. The formulation represented by the central point (F9) containing 3.0% of taro flour, 0.5% chicken feet collagen and 3.0% powdered whey, obtained greater purchase intention. Therefore, the addition of taro flour, collagen from chicken feet and whey is an alternative in the use of industrial by-products to add value to fish burgers with market potential.

Development of fish hamburger with reduced sodium content using sweet passion fruit shell flour

“…The moisture found in the burgers in this study was similar to that of fish burgers developed by Maciel et al (2021), with 72%. Fish protein has similar nutritional values to those of bovine protein (Khan et al, 2020;Lee et al, 2019); however, higher values were found in fish burgers when compared to this study (Marconato et al, 2020).…”

Aplicação de transglutaminase microbiana em >i<fishburger>/i< de lambari (>i<Astyanax lacustris>/i<)

“…Marengoni et al (2009) trabalhando com fishburgers de CMS de tilápia encontraram valores próximos ao encontrado estudo para três de suas quatro formulações, 1,73%, 3,79% e 3,86%. Maciel et al (2021) e Bainy et al (2015) relataram valores superiores ao encontrado nesse estudo, 4,19% e 5,21% respectivamente, para fishburgers processados a partir de tilápia do Nilo.…”

“…Esses ensaios tinham percentuais de umidade inversos, sendo o E1 e A8 ensaios com maior umidade, e consequentemente menores percentuais dos demais componentes. Outros autores relataram valores de 2,48% (ALI et al, 2019), 2,17% (BAINY et al, 2015 -ambos em fishburger de tilápia, 2,1% em fishburger de biquara (Haemulon Plumierii) adicionado de farelo de trigo (RAÚL et al, 2018) e 0,65% em fishburger de tilápia adicionado de diferentes fontes de proteína (MACIEL et al, 2021).…”

“…2018); 8,0 a 11% em fishburger grelhado a base de CMS de tilápia (Costa et al, 2019) e 4,03% a 9,33% em fishburger de tilápia do Nilo com incorporação de soro de leite, colágeno de pés de frango e farinha de taro (MACIEL et al, 2021).…”

Tambaqui (>i<Colossoma macropomum>/i<) fish burger: optimization process and evaluation of oxidative stability

“…In turn, fish processing can provide a range of food products that meet consumers' desires, adding to the fish new characteristics and attributes such as appearance, texture, odor, color, and flavor, in addition to providing better palatability, increasing shelf life, and commercial value (Bombardelli, Syperreck & Sanches, 2005;Hall, 2010). Processing techniques in line with studies on physicochemical properties and optimization models focusing on byproducts and functional ingredients can provide fish products with promising results in terms of sensory quality, cost reduction, and full use of the raw material as a strategy for the reduction of agrifood industry waste, such as the use of Mechanically Separated Meat (MSM) Maciel et al, 2021).…”