Abstract
ABSTRACT: The present study aims to develop Nile tilapia hamburger with incorporation of whey, collagen from chicken feet and taro flour. A complete factorial design 2³ was performed to investigate the influence of the variables on weight loss, shrinkage, color and shear force, that were used to propose mathematical models. Proximate composition, microbiological characteristics and sensory properties were also evaluated. Factors such as taro flour and whey were significant and contributed to a higher yield for fish burgers, with negative effects on shrinkage and weight loss. The fishburgers had a soft texture, although collagen and its interaction with taro flour contributed to the increase in shear force. The factors had influence only on the b* value with yellowish hue. The protein and ash values obtained were higher than those of the control formulation. The sensory characteristics of the hamburgers were not affected by the factors, being all classified with high acceptability. The formulation represented by the central point (F9) containing 3.0% of taro flour, 0.5% chicken feet collagen and 3.0% powdered whey, obtained greater purchase intention. Therefore, the addition of taro flour, collagen from chicken feet and whey is an alternative in the use of industrial by-products to add value to fish burgers with market potential.
Highlights
New meat products that are easy to prepare and have healthier appeal have been developed to satisfy consumers looking for convenience (TREVISAN et al, 2016), such as the development of products with less fat content and the addition of beneficial ingredients
The formulation with the least shrinkage is the one with the highest levels of added ingredients (F8), while formulation 3 contained the maximum level of collagen and the minimum level of taro flour and whey, which leads us to consider the influence of taro flour and whey in the smallest shrinkage results
This can be confirmed by verifying the significant influence (p
Summary
New meat products that are easy to prepare and have healthier appeal have been developed to satisfy consumers looking for convenience (TREVISAN et al, 2016), such as the development of products with less fat content and the addition of beneficial ingredients. According to RIOS et al (2014), fat replacement is a challenging task, since it has a strong influence on the structure of food and sensory characteristics. Hydrocolloids perform numerous functions in foods, such as: gelling, thickener, dispersant, bonding with water, stabilizer, film formation, foam formation among others (FUNAMI, 2011) and can be used in food formulations as fat replacement. Taro is perhaps most widely prepared or processed into more consumable forms in the world (ABERA et al, 2017)
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