Abstract
Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger
Highlights
The population concern about eating healthy has increased, mainly in relation to protein consumption
This study aimed to evaluate the microbiological, physicochemical and fatty acid profile of Oligosarcus robustus species meat
Physicochemical analysis Physicochemical parameters of the Oligosarcus robustus fish and hamburger are presented in the table 1
Summary
The population concern about eating healthy has increased, mainly in relation to protein consumption. Fish meat stands out among other foods with high protein content due to the presence of several essential amino acids. Fish is digestible due to its lower collagen fiber content and is an important source of unsaturated fatty acids that are known. Larissa Sá Britto Castro[1], Denise Oliveira Pacheco[1], Marjana Radünz[1], Elizabete Helbig[1], Márcia Arocha Gularte[2], Rui Carlos Zambiazi[2], Kelly Lameiro Rodrigues[1], Tatiane Kuka Valente Gandra[1], Eliezer Avila Gandra[2]. 1. Faculty of Nutrition, Federal University of Pelotas (UFPel), Campus Porto, Pelotas/RS, Brazil. 2. Center for Chemical, Pharmaceutical and Food Sciences (CCQFA), Federal University of Pelotas (UFPel), Campus do Capão do Leão, Pelotas/RS, Brazil.
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