Influência do extrato de alho (Allium sativum) em fishburguers a base de carne mecanicamente separada de tilápia do Nilo (Oreochromis niloticus)

Abstract

Mechanically separated meat (MDM) from Nile tilapia (Oreochromis niloticus), obtained by pulping the remaining carcasses after filleting, has a high protein content and can be used in product development, promoting the use of natural alternatives to synthetic additives, such as garlic (Allium sativum). The objective of this study was to develop fishburgers from MDM of Nile tilapia, evaluating the effect of adding aqueous garlic extract at different concentrations, in addition to the physicochemical characterization of the garlic extract and fish products. The MDM was obtained from tilapia purchased at street markets, followed by an assessment of microbiological quality. The aqueous garlic extract, obtained by mechanical grinding and filtration, was characterized using techniques such as scanning electron microscopy (SEM), Fourier transform infrared (IR) spectroscopy, and high-performance liquid chromatography (HPLC). The antimicrobial activity of the extract diluted at 1, 3, or 9% was evaluated in vitro against pathogenic strains of Salmonella typhimurium, Escherichia coli, Listeria monocytogenes, and coagulase-positive Staphylococcus using the agar diffusion technique. Five formulations were tested during fishburger production: F1 (control with synthetic antioxidant butylated hydroxytoluene - BHT), F2 (control without additives), F3 (1% extract), F4 (3% extract), or F5 (9% extract). After product preparation, the stability of the fishburgers under freezing conditions, water retention capacity (WHC), cooking loss (CLP), product surface evaluation by SEM and the lipid profile of the F2 fishburger were analyzed. The characterization of the garlic extract by IR revealed the presence of compounds with technological properties and antioxidant potential, and the agar assay detected antimicrobial activity against different bacterial strains. The centesimal composition demonstrated that both the CMS and the prepared fishburgers had adequate protein and low lipid content, confirming their nutritional value. Regarding the quality assessment of the fishburgers, the addition of garlic extract promoted improvements in oxidative stability and physicochemical properties, particularly in F4, which showed superior performance in the CRA, lower PPC, and a more cohesive and homogeneous structure, as observed in the SEM. The lipid profile of F2 showed the presence of unsaturated fatty acids of nutritional interest, such as oleic and linoleic acids. Therefore, the fishburgers with garlic extract presented better technological performance and could be a natural ingredient replacing BHT as an additive. Therefore, the garlic extract promoted better physical-chemical, nutritional and microbiological quality of the fishburgers, offering the consumer a healthier and more functional food.