Use of Prochilodus lineatus meat for burger making
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100439 |
Resumo: | Abstract 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. |
id |
ITAL-1_5e722b55d2da9fac55dbff2dbbce8e78 |
---|---|
oai_identifier_str |
oai:scielo:S1981-67232020000100439 |
network_acronym_str |
ITAL-1 |
network_name_str |
Brazilian Journal of Food Technology |
repository_id_str |
|
spelling |
Use of Prochilodus lineatus meat for burger makingGrumatãIntegral use of meatFish pulpFood formulationValue-added productSensory evaluationCentesimal compositionAbstract 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.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100439Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.23019info:eu-repo/semantics/openAccessPretto,AlexandraCamargo,Antonio Cleber da SilvaStefanello,Cristiano MiguelKuroda,Caroline NaomiRosa,Guilherme Masteloto daGollino,Gabriel de PaulaRibeiro,Vanessa BleyNeis,Alessandra Sayuri Kikuchi Tamajusukueng2020-04-15T00:00:00Zoai:scielo:S1981-67232020000100439Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-04-15T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Use of Prochilodus lineatus meat for burger making |
title |
Use of Prochilodus lineatus meat for burger making |
spellingShingle |
Use of Prochilodus lineatus meat for burger making Pretto,Alexandra Grumatã Integral use of meat Fish pulp Food formulation Value-added product Sensory evaluation Centesimal composition |
title_short |
Use of Prochilodus lineatus meat for burger making |
title_full |
Use of Prochilodus lineatus meat for burger making |
title_fullStr |
Use of Prochilodus lineatus meat for burger making |
title_full_unstemmed |
Use of Prochilodus lineatus meat for burger making |
title_sort |
Use of Prochilodus lineatus meat for burger making |
author |
Pretto,Alexandra |
author_facet |
Pretto,Alexandra Camargo,Antonio Cleber da Silva Stefanello,Cristiano Miguel Kuroda,Caroline Naomi Rosa,Guilherme Masteloto da Gollino,Gabriel de Paula Ribeiro,Vanessa Bley Neis,Alessandra Sayuri Kikuchi Tamajusuku |
author_role |
author |
author2 |
Camargo,Antonio Cleber da Silva Stefanello,Cristiano Miguel Kuroda,Caroline Naomi Rosa,Guilherme Masteloto da Gollino,Gabriel de Paula Ribeiro,Vanessa Bley Neis,Alessandra Sayuri Kikuchi Tamajusuku |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Pretto,Alexandra Camargo,Antonio Cleber da Silva Stefanello,Cristiano Miguel Kuroda,Caroline Naomi Rosa,Guilherme Masteloto da Gollino,Gabriel de Paula Ribeiro,Vanessa Bley Neis,Alessandra Sayuri Kikuchi Tamajusuku |
dc.subject.por.fl_str_mv |
Grumatã Integral use of meat Fish pulp Food formulation Value-added product Sensory evaluation Centesimal composition |
topic |
Grumatã Integral use of meat Fish pulp Food formulation Value-added product Sensory evaluation Centesimal composition |
description |
Abstract 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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100439 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100439 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.23019 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.23 2020 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702241570816 |