Natural thickener in raw and cooked fish-derived: microbiological, physicochemical and sensorial acceptance

Autores

  • Monique de Oliveira Maia Instituto Federal de Educação, Ciência e Tecnologia do Ceara - IFCE, Campus Limoeiro do Norte, Ceará.
  • Marlene Nunes Damaceno Instituto Federal de Educação, Ciência e Tecnologia do Ceara - IFCE, Campus Limoeiro do Norte, Ceará.
  • Renata Chastinet Braga Instituto Federal de Educação, Ciência e Tecnologia do Ceara - IFCE, Campus Limoeiro do Norte, Ceará.
  • Daniele Maria Alves Teixeira Sá Instituto Federal de Educação, Ciência e Tecnologia do Ceara - IFCE, Campus Sobral, Ceará.

DOI:

https://doi.org/10.15361/1984-5529.2015v43n3p215-220

Resumo

The development of fish derived products is different from fishery itself, and contributes to the local economy. Products such as fish burger and nuggets, made of fish as raw material, have been in the spotlight of the market in recent decades due to its nutritional properties and the increase in fish deriving activity. For some decades, the functional properties of polysaccharide gums have been studied in food industries. One of its main functions is the increase of viscosity, working as a thickener in aqueous solutions. This research aims to study the use of galactomannan from the seeds of Caesalpinia pulcherrima, commonly known as “flamboianzinho” in fish derived products prepared with the specie Oreochromis niloticus, known as Nile tilapia. Microbiological, physicochemical and sensory tests were conducted to evaluate the product and its acceptance and purchase intent of consumers. The results show that the three formulations of nuggets and hamburgers prepared with tilapia using Caesalpinia pulcherrima seeds as the thickener are within the microbiological standards required by Brazilian legislation. The physicochemical composition of the products was not affected by the addition of the gum and the products were well accepted as the appearance, odor, flavor, texture and global aspect, which obtained scores notes within the acceptance zone in all analyzed aspects. Most panelists declared that they would certainly buy or possibly buy the nuggets and hamburger prepared with tilapia, being, therefore, a good way of utilization of this species of fish and the Caesalpinia pulcherrima as thickeners in this type of product.

Biografia do Autor

Monique de Oliveira Maia, Instituto Federal de Educação, Ciência e Tecnologia do Ceara - IFCE, Campus Limoeiro do Norte, Ceará.

Departamento de Pós Graduação em Tecnologia de Alimentos, Mestranda em Tecnologia de Alimentos.

Marlene Nunes Damaceno, Instituto Federal de Educação, Ciência e Tecnologia do Ceara - IFCE, Campus Limoeiro do Norte, Ceará.

Professora e Dra. Sc. em Alimentos, Departamento de Pós Graduação em Tecnologia de Alimentos (IFCE).

Renata Chastinet Braga, Instituto Federal de Educação, Ciência e Tecnologia do Ceara - IFCE, Campus Limoeiro do Norte, Ceará.

Professora e Dra. Sc. em Bioquímica, Departamento de Pós Graduação em Tecnologia de Alimentos (IFCE).

Daniele Maria Alves Teixeira Sá, Instituto Federal de Educação, Ciência e Tecnologia do Ceara - IFCE, Campus Sobral, Ceará.

Professora e Dra. Sc. em Bioquímica, Departamento de Pós Graduação em Tecnologia de Alimentos (IFCE).

Publicado

08/07/2015

Edição

Seção

Ciência e Tecnologia de Alimentos - Food Science and Tecnology