Caracterização físico-química de filés e elaboração de produto cárneo de palometa (Serrasalmus spilopleura) tipo hambúrguer

Abstract

The fish is a source of protein of high biological value and polyunsaturated lipids, having very important in human nutrition. The Palometa (Serrasalmus spilopleura) is a species of fish abundant in the Rio Grande do Sul, but is consumed only by riverine populations and without presenting commercial value becomes an option for the elaboration of products from fishing at relatively low cost. Objective to physicochemical analysis of fillets, burgers Palometa elaboration of and subsequent analyzes physicochemical and sensory. The Palometas were sacrificed by immersion in ice (2:1 ice / fish) and whole filleted, the fillets without skin were separated for physicochemical characterization and production of the burgers being elaborated four formulations: 100% bovine meat, 75% bovine and 25% Palometa, 50% bovine and 50% Palometa; 100% Palometa. Determinations were carried out yield, pH, proximate composition, lipid oxidation, water activity (Aw) and color fillets. In the burgers were made to determine lipid oxidation, color, Aw, proximate composition and the profile texture, shrinkage and water loss. The results show that the Palometa is a fish with low lipid content (0.9%) and high protein content (20.2%), their fillet yield values were 33.4%, being near to antecedents reports same species and close to the high commercial value fish. Regarding color, the fillets were presented with a prevalence of yellow color (b* 4.9) on the red color (a* 0.95), results that demonstrate the characteristic white meat fish. The indices of lipid oxidation, the values of 0.0071 mg MDA.Kg-1fillets Palometa are below those found in the literature for other species on the slaughter, noting low lipid oxidation for this species. The formulation exclusively containing meat Palometa resulted in increased lipid oxidation (0.0077 mg MDA.kg-1) when compared with the bovine meat in any proportion, these values were low but without showing deterioration, considering that for values above 1.59 mg MDA.kg-1unacceptable. The burgers had a higher luminosity, as a higher proportion of meat Palometa added. The protein content is reduced as meat Palometa added to the formulations. There was a predominance of red in burgers containing bovine meat, which significantly reduced the formulation burger exclusive Palometa. After cooking, the higher shrinkage values were achieved for burgers with bovine meat and lowest for formulation Palometa. The addition of meat Palometa in substitution to bovine meat has improved the characteristics instrumental texture, facilitating the deglutition of burgers, which presented good sensory characteristics, making it possible commercialization. The scores attributed for the taste panel for color, aroma, texture and global appearance (6.0-7.0 on a hedonic scale) corresponded to liked slightly / moderately liked. With respect purchase intention the values (3.0-4.0) corresponded to buy maybe / maybe not buy. Concluded that Palometa, have potential for commercialization due to its nutritional characteristics as food lowlipid content and high protein concentration. The burgers Palometa showed good acceptability and are a healthier alternative compared to the consumption of bovine meat burger.