NDLI: AVALIAÇÃO DO ÍNDICE DE PERDA DO FISHBURUER ELABORADO COM FILÉ DE TAMBATINGA (Colossoma macropomum X Piaractus brachypomus)

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AVALIAÇÃO DO ÍNDICE DE PERDA DO FISHBURUER ELABORADO COM FILÉ DE TAMBATINGA (Colossoma macropomum X Piaractus brachypomus)

Content Provider	Semantic Scholar
Author	Paulo, Isabela Guterres Pinto Silva, Leyciane Tayana De Sousa Noleto, Katherine Saldanha Lopes, Larissa Maria Frazão Costa, Carinne Moreira De Souza Souza, Aurea Veras Barbosa De Santos, Elaine Cristina Batista Dos
Copyright Year	2015
Abstract	O presente artigo propoe a verificacao do indice de perda por encolhimento e peso do hamburguer de peixe ou “fishburguer”, elaborado com materia-prima da Tambatinga (hibrido do Colossoma macropomum X Piaractus brachypomus) no Laboratorio de Tecnologia de Alimentos – UEMA. Foi elaborado uma unica formulacao utilizando CMS- Carne Mecanicamente Separada e file de Tambatinga adicionado de ingredientes seco e agentes de liga. Todas as analises foram realizadas em triplicata. Os testes de encolhimento para avaliacao de seu tamanho e perda de peso foram executados em dois momentos, antes e apos fritura, utilizando paquimetro e balanca semi-analitica. O mesmo foi comparado com o hamburguer bovino de marca comercial para avaliacao de seu rendimento final. Os resultados obtidos demonstraram valores de encolhimento e diminuicao em peso de apenas 6,04% e 18,65% respectivamente, para o hamburguer de peixe, ja o hamburguer bovino apresentou encolhimento e perda em peso de 15,84% e 37,89% respectivamente. Desta forma os resultados foram favoraveis para esta formulacao como hamburguer de peixe, pois este demonstrou menor perda e encolhimento comparado com outros hamburgueres de marcas comerciais.
Starting Page	26
Ending Page	33
Page Count	8
File Format	PDF HTM / HTML
DOI	10.18817/repesca.v8i2.1099
Volume Number	8
Alternate Webpage(s)	https://ppg.revistas.uema.br/index.php/REPESCA/article/download/1099/938
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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