Fishburgers with silver catfish (Rhamdia quelen) filleting residue |
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Authors: | Bochi Vivian C Weber Jucieli Ribeiro Cristiane P Victório André de M Emanuelli Tatiana |
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Institution: | Programa de Pós-gradua??o em Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil. |
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Abstract: | The utilization of filleting wastes from silver catfish in the formulation of fishburgers was evaluated by replacing grounded fish fillets with increasing levels (0-control, 20%, 50%, and 80%) of pulp obtained from filleting wastes (PFW). Fat content of burgers increased with increasing levels of PFW (p<0.05). Burgers with 50-80% PFW had lower n-6/n-3 ratio than control (p<0.05). Fat and moisture retention after cooking were not affected by PFW, while cooking yield increased in burgers with 50% PFW when compared to all other formulations (p<0.05). Texture and juiciness were not affected by PFW. However, burgers containing 80% PFW had lower overall acceptance than controls (p<0.05). Results indicated that production of fishburgers may be a valuable alternative for wastes from silver catfish filleting. Filleting wastes could substitute up to 50% of fish fillets with no changes in sensory acceptance and an improvement of nutritional value and cooking characteristics. |
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