Formulation of fishburgers with the addition of different protein sources and taro flour
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000200752 |
Resumo: | 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. |
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Formulation of fishburgers with the addition of different protein sources and taro flourhamburgerschicken feet collagenwheytechnological characteristicssensory quality.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.Universidade Federal de Santa Maria2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000200752Ciência Rural v.51 n.2 2021reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20200380info:eu-repo/semantics/openAccessMaciel,Christiane NevesSeller,Luiz Fernando FlorêncioSouza,Agnaldo Borge deAlmeida,Poliana Fernandes deeng2020-12-09T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Formulation of fishburgers with the addition of different protein sources and taro flour |
title |
Formulation of fishburgers with the addition of different protein sources and taro flour |
spellingShingle |
Formulation of fishburgers with the addition of different protein sources and taro flour Maciel,Christiane Neves hamburgers chicken feet collagen whey technological characteristics sensory quality. |
title_short |
Formulation of fishburgers with the addition of different protein sources and taro flour |
title_full |
Formulation of fishburgers with the addition of different protein sources and taro flour |
title_fullStr |
Formulation of fishburgers with the addition of different protein sources and taro flour |
title_full_unstemmed |
Formulation of fishburgers with the addition of different protein sources and taro flour |
title_sort |
Formulation of fishburgers with the addition of different protein sources and taro flour |
author |
Maciel,Christiane Neves |
author_facet |
Maciel,Christiane Neves Seller,Luiz Fernando Florêncio Souza,Agnaldo Borge de Almeida,Poliana Fernandes de |
author_role |
author |
author2 |
Seller,Luiz Fernando Florêncio Souza,Agnaldo Borge de Almeida,Poliana Fernandes de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Maciel,Christiane Neves Seller,Luiz Fernando Florêncio Souza,Agnaldo Borge de Almeida,Poliana Fernandes de |
dc.subject.por.fl_str_mv |
hamburgers chicken feet collagen whey technological characteristics sensory quality. |
topic |
hamburgers chicken feet collagen whey technological characteristics sensory quality. |
description |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
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=S0103-84782021000200752 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000200752 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20200380 |
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 |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.51 n.2 2021 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140555629068288 |