Desenvolvimento e análise sensorial de fishbúrguer adicionado de diferentes emulsificantes

Abstract

With the aim of increasing the consumption of non-Brazilian fish because of its high nutritional value, new fish products have been developed. What is an attractive, tasty product of easy preparation that has gained prominence due to the high acceptance by the consumer, however, at the request for alternatives for its technological improvement. An addition of emulsifiers in the formulation for greater stability of the final product and avoidance of syneresis. Synthetic and natural emulsifiers were then added to the formulations and tested for aroma, taste, texture, appearance and overall acceptance.. All samples presented good acceptability, being the sample "B" (F2) with 20% of emulsifier the most accepted for the attributes of aroma, flavor and texture in relation to samples C and A with 30% and without addition of emulsifier respectively.. The fish burger added with synthetic emulsifier had high potential for elaboration and insertion in the market, being a good alternative for people who have dietary restrictions on eggs.

Carboidratos não digeríveis como alternativa para melhorar a qualidade tecnológica e nutricional de produtos cárneos e potencial aplicação em hambúrguer de peixe

“…Os produtos à base de carne suína, bovina ou de aves tem atendido essa demanda através da oferta de alimentos como hambúrgueres, linguiças, almôndegas, salsichas e nuggets. Por outro lado, o peixe é comercializado principalmente in natura ou na forma de filé, sendo um dos fatores responsáveis para ser a fonte proteica de origem animal de menor consumo no país, Research, Society and Development, v. 9, n. 11, e87691110490, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i11.10490 associados também à problemas na distribuição, rápida deterioração e falta de hábito dos consumidores (Caetano et al, 2020;Castro et al, 2020;Vieira et al, 2019).…”