Abstract
The objective of this study was to investigate the effect of salt reduction and washing process of fish pulp on chemical composition, cooking characteristics, color, texture and microbiological quality of Serra Spanish mackerel fish burgers (Scomberomorus brasiliensis) for school meals. The variables studied were: fish pulp (full and washed), table salt concentration (1.5 and 0.75 %), and monosodium glutamate (0 and 0.3 %). The samples were subjected to physicochemi- cal and microbiological analyses. Although significant differ- ences were observed in the parameters analyzed, they were influenced by the type of pulp used rather than the salt reduc- tion.Theresultsindicatedthatitispossibletoreduce50%salt in fish burgers and maintain product quality.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.