Elaboração de "fishburguer" de filé de Tilápia do Nilo (Oreochromis niloticus) adicionado de ácido láurico

Abstract

It is a fact that the consumption of fish and its derivatives in Brazil is still low (11.17 kg per inhabitant per year). In this context, it is essential the research and development of new products based on fish, seeking to increase the frequency of consumption of fish and fish by the Brazilian population. The aim of this study was to elaborate and characterize tilapia fishburgers (centesimal composition and energy value) added with different lauric acid proportions (F1: 0.0%; F2: 0.1%; F3: 0.2%), to evaluate the effect of frying temperature (140, 170, 200 and 230 ºC) on the added fatty acid content, verifying the acceptance and purchase intention of the products and monitoring their physical and chemical stability (color, pH, TBARS, N-BVT ) during storage (0, 30, 60, 90 and 120 days) under freezing (-12ºC). Also, the microbiological quality of the products on the first and last day of storage was verified. The results were submitted to analysis of variance (ANOVA) and Tukey test (p≤0.05). The F3 formulation was the best evaluated by the tasters in the sensory analysis parameters, especially in the overall impression and purchase intention, indicating that the addition of lauric acid favored the acceptance of the product. The analysis of centesimal composition, energy value, color, TBARS and N-BVT showed that there was no significant difference between the formulations. The pH analysis showed that the inclusion of lauric acid in the F2 and F3 formulations contributed to the maintenance of the most acidic pH, favoring the stability of the formulations in relation to its deterioration. The lauric acid content in formulations F2 and F3, both after frying and during storage, did not change significantly, evidencing the stability of said acid under the proposed conditions.