Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Abstract

In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames  filleting process waste  have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P>0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.

Chemical characterization of marine fish of low-commercial value and development of fish burgers

“…Lipid contents of the present study are lower than those found by Marengoni et al (2009) and Mello et al (2012) for Nile tilapia burgers, and similar to those found by Silva & Fernandes (2010) for corvina burgers.…”

“…bras., Brasília, v.52, n.11, p.1091-1098, nov. 2017 DOI: 10.1590/S0100-204X2017001100015 value of the three formulations increased gradually as starch concentration increased. Mello et al (2012) and Marengoni et al (2009) found that raw Nile tilapia burgers had highermoisture contents than bonefish burgers evaluated in the present study. This occurred because they did not use starch (Mello et al, 2012), or they used it in lower concentrations (Marengoni et al, 2009) in their formulations.…”

“…Mello et al (2012) and Marengoni et al (2009) found that raw Nile tilapia burgers had highermoisture contents than bonefish burgers evaluated in the present study. This occurred because they did not use starch (Mello et al, 2012), or they used it in lower concentrations (Marengoni et al, 2009) in their formulations. Protein contents in fish burgers prepared by Mello et al (2012) were close to those observed for formulations II and III.…”

“…This occurred because they did not use starch (Mello et al, 2012), or they used it in lower concentrations (Marengoni et al, 2009) in their formulations. Protein contents in fish burgers prepared by Mello et al (2012) were close to those observed for formulations II and III. Marengoni et al (2009) reported values lower than those found in the present study, while considerably higher values were found by Silva & Fernandes (2010) for corvina burgers (A. regius).…”

Effect of heat treatment and packaging systems on the stability of fish sausage

“…Other studies have used MSM originating from whole, eviscerated tilapia or carcass in the production of goods like sausages (Oliveira Filho et al, 2010b;Oliveira Filho et al, 2012), nuggets (Kirschnik et al, 2007) mortadella (Moreira et al, 2008), fishburgers (Marengoni et al, 2009;Sary et al, 2009;Mello et al, 2012;Fogaça et al, 2013), pâté (Minozzo et al, 2008) and croquette (Bordignon et al, 2010).…”