Abstract
Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of thiobarbituric acid (TBARS) were evaluated. The TBARS results corroborated rancidity observed both with exponential growth and with correlation coefficients above 0.98. The survival analysis determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating 17 days. Both methodologies were efficient in estimating the shelf life of the product analyzed, considering the lower result from COP adequate, since it establishes the value were the acceptability begins to decrease.
Highlights
Brazilians consume 9.6 kg per capita/year of fish meat, a low consumption rate in contrast to the world average value of 19.2 kg/year (Food and Agriculture Organization, 2016)
Shapiro Wilk test indicated that means were normally distributed, and the parameters were analyzed using a one-way analysis of variance (ANOVA; p < 0.05)
The survival analysis and the cut-off point (COP) were efficient in evaluating and estimating the shelf life of the grass carp burgers analyzed during 30 days under refrigeration
Summary
Brazilians consume 9.6 kg per capita/year of fish meat, a low consumption rate in contrast to the world average value of 19.2 kg/year (Food and Agriculture Organization, 2016). There is a limited availability and diversity of species and products based on this type of meat (Mitterer-Daltoé et al, 2012). It is known that patterns of healthy diets that include fish consumption should be established in childhood (Donadini et al, 2013), to improve the fish consumption, the Brazilian government has been applying public policies aimed at school meals. Inclusion of fish in school meals becomes an important strategy to encourage younger Brazilians to develop the habit of eating fish. An interesting plan of fish insertion in infant feeding is the presentation in alternative forms such as nuggets (Mitterer Daltoé et al, 2017), hamburgers (Breda et al, 2017) and meat balls (Latorres et al, 2016). Derivatives can be presented fresh, refrigerated and prepared by the own school cooks (Breda et al, 2017)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: 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.
