Fishburguer enriquecido com erva mate micronizada: caracterização físico-química, estabilidade oxidativa e características de cozimento

Abstract

The objective of this study was to evaluate the addition of micronized yerba mate (MYM) in fish burgers with panga meat (Pangasius hypophthalmus), on nutritional and technological characteristics and its conservation potential as an antioxidant. First, yerba mate was micronized and the content of total phenolic compounds and antioxidant capacity were evaluated. Fish burger formulations were prepared with diferente concentrations of micronized yerba mate: 0%; 0.5%; 1.0%; 1.5% or 2.0%. After preparation, the fish burgers were packaged, identified and stored (-20oC) for further analysis of proximate composition and technological characteristics. The shelf life was monitored up to 180 days of storage. Dry matter and fat concentrations varied significantly (p<0.05) between formulations added with MYM. Crude protein, ash, cooking yield and moisture retention were not altered in the different treatments. A lower degree of shrinkage was observed in fishburguers containing 0.5% MYM. The inclusion of MYM did not protect the formation of peroxides, but it was effective to reduce TBARS at concentrations of 1.0 and 1.5% MYM. The pH of the fishburguers remained below 6.0 in the formulation with 1.5% MYM and the concentration of TVB-N was reduced only after 30 days of freezing in the, containing the highest level of MYM inclusion. Considering the evaluations carried out, the inclusion of 1.5% of MYM demonstrated greater efficiency to ensure nutritional quality and oxidative stability in fishburguers based on panga meat.