Hambúrgueres Formulados Com Base Protéica De Pescado

Simões, Deise Rosana Silva; Pedroso,; Augusto-Ruiz, Walter; Almeida, Thatyana Lacerda

doi:10.1590/s0101-20611998000400011

Cited by 17 publications

(20 citation statements)

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“…Global Aspect 6.90c 7.22b 7.37a ( * ) Averages with the same letter in the same line do not present statistically significant difference (p>0.05). Simões et al (1998), studied fish burgers prepared with fish protein basis and added pork and chicken flavors. For each flavor, three formulations were made.…”

Section: Resultsmentioning

confidence: 99%

Natural thickener in raw and cooked fish-derived: microbiological, physicochemical and sensorial acceptance

Maia¹,

Damaceno²,

Braga³

et al. 2015

Científica

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The development of fish derived products is different from fishery itself, and contributes to the local economy. Products such as fish burger and nuggets, made of fish as raw material, have been in the spotlight of the market in recent decades due to its nutritional properties and the increase in fish deriving activity. For some decades, the functional properties of polysaccharide gums have been studied in food industries. One of its main functions is the increase of viscosity, working as a thickener in aqueous solutions. This research aims to study the use of galactomannan from the seeds of Caesalpinia pulcherrima, commonly known as "flamboianzinho" in fish derived products prepared with the specie Oreochromis niloticus, known as Nile tilapia. Microbiological, physicochemical and sensory tests were conducted to evaluate the product and its acceptance and purchase intent of consumers. The results show that the three formulations of nuggets and hamburgers prepared with tilapia using Caesalpinia pulcherrima seeds as the thickener are within the microbiological standards required by Brazilian legislation. The physicochemical composition of the products was not affected by the addition of the gum and the products were well accepted as the appearance, odor, flavor, texture and global aspect, which obtained scores notes within the acceptance zone in all analyzed aspects. Most panelists declared that they would certainly buy or possibly buy the nuggets and hamburger prepared with tilapia, being, therefore, a good way of utilization of this species of fish and the Caesalpinia pulcherrima as thickeners in this type of product.Additional keywords: fish burger; galactomannan; nuggets; sensorial analysis. ResumoA produção de derivados de pescado é uma atividade diferenciada ao da pesca propriamente dita e contribui para a economia local. Produtos como o fish burger e nuggets produzidos com o pescado como matéria-prima têm ganhado enfoque no mercado, nas últimas décadas, pelo crescimento da atividade e por suas propriedades nutricionais. Há algumas décadas, vêm-se estudando as propriedades funcionais das gomas de polissacarídeo nas indústrias de alimentos. Uma de suas principais funções é no aumento da viscosidade, agindo como espessante em soluções aquosas. Este estudo tem como objetivo o uso de galactomanana das sementes de Caesalpinia pulcherrima, conhecida popularmente como "flamboianzinho", em derivados de pescado preparados com a espécie Oreochromis niloticus, conhecida como Tilápia-do-Nilo. Testes microbiológicos, físico-químicos e sensoriais foram conduzidos para avaliar o produto, sua aceitação e a intenção de compra dos consumidores. Os resultados obtidos mostram que as três formulações de nuggets e de hambúrguer preparadas com a tilápia, utilizando como espessante as sementes de Caesalpinia pulcherrima, estão dentro dos padrões microbiológicos exigidos pela legislação brasileira. A composição físico-química dos produtos não foi afetada pela adição de goma, e os produtos foram bem aceitos quanto à aparência...

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Section: Resultsmentioning

confidence: 99%

Natural thickener in raw and cooked fish-derived: microbiological, physicochemical and sensorial acceptance

Maia¹,

Damaceno²,

Braga³

et al. 2015

Científica

View full text Add to dashboard Cite

show abstract

“…For each step, the concentration diminished and the third step samples were washed only with distilled water. After three washing cycle at 10°C for 10 minutes for each treatment, all the samples were followed by manually dewatering employing cheesecloth as filtering material (Barrera et al, 2002) and pressed to remove the excess water, weighed, packed and stored at 4°C (Simões et al, 1998;MonterreyQuintero and Sobral, 2000;Mira and LanferMarquez, 2005). …”

Section: Minced Fish Clarification Processmentioning

confidence: 99%

Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas

Gonçalves

Passos

2010

Braz. arch. biol. technol.

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“…The protein reduction that occurred due to incorporation in the calorific components to the product could be intensified in Mechanically Separated Meat (MSM) products (nuggets, fishburgers) because the washing process necessary to obtain these products removes soluble proteins (Grantham, 1981). The literature reports decrease in protein content of approximately 53% during the washing process of hake (Cynoscion striatus) nuggets (Simões et al, 1998).…”

Section: Resultsmentioning

confidence: 99%

Availability and consumption of fish as convenience food – correlation between market value and nutritional parameters

Duran

Maciel²,

Galvão

et al. 2016

Food Sci. Technol

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Fish consumption is low in Brazil and several factors justify this fact, among them the lack of practicality in preparation. Thus, this study aimed to investigate the relation between the price and the nutritional characteristics of the processed fish products. Correlations between price and nutritional value of 18 different processed fish products were established, comparing nutritional parameters between in natura and processed fish. The results showed that protein features moderate positive correlation to price. The processed fish products analyzed showed lower protein content and higher contents of energy, lipids and sodium compared to in natura fish.Keywords: convenience food; fish consumption; price; nutritional value. Practical Application:This research has the objective to alert consumers, optimizing the option at the time of purchase, by highlighting the nutritional value as a measure related to the price paid for the product. Is very important development of products with healthiness. Fish is a food that provides this value. The idea is reinforced to obtain new technologies to the consumer market, via processing company, expanding choices and increasing brazilian´s fish consumption.

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Hambúrgueres Formulados Com Base Protéica De Pescado

Cited by 17 publications

References 0 publications

Natural thickener in raw and cooked fish-derived: microbiological, physicochemical and sensorial acceptance

Natural thickener in raw and cooked fish-derived: microbiological, physicochemical and sensorial acceptance

Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas

Availability and consumption of fish as convenience food – correlation between market value and nutritional parameters

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