Development of fish hamburger with reduced sodium content using sweet passion fruit shell flour
Iris Laura Lima da SILVA,
Juliane dos Santos COUTINHO,
Elenice Souza dos Reis GOES
et al.
Abstract:Fish burgers were developed with the substitution of sodium chloride (NaCl) by using sweet passion fruit peel flour. Tambacu (a Brazilian freshwater fish) burgers were prepared with a 50% reduction of sodium chloride and an addition of 0, 3.1, 3.7, and 4.3% of sweet passion fruit peel flour. The burgers with higher levels of flour were less hard and less elastic and required less chewing to be swallowed. Significantly lower ash and sodium contents were found in the formulations in which flour was used. The for… Show more
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