Quitosana como substituto da gordura em fishburguer de tambaqui: caraterísticas físico-químicas e sensoriais

Abstract

This work aimed to verify the influence of chitosan as a substitute for fishburger fat on physical, chemical and sensory characteristics. Four formulations of mechanically separated tambaqui beef burgers were developed with different levels of chitosan inclusion (0, 1, 2 and 3%), replacing soybean oil. The following were evaluated: shrinkage and yield percentages, water activity, proximate composition, texture profile, shear force, color, pH and sensory analysis. The percentage of shrinkage decreased according to the inclusion of chitosan, on the other hand, when evaluating the percentage of yield and water activity, the addition of chitosan resulted in a linear increase of this percentage. The results of the proximate composition show that the moisture content increased linearly with the addition of chitosan in the formulation, from 62.89% (0% chitosan) to 68.21% (3% chitosan). The values of lipids, mineral matter and caloric value decreased linearly with increasing levels of chitosan inclusion. In the analysis of the texture profile and shear force, it is noted that only the elasticity showed a linear increase according to the addition of chitosan in the formulation, from 0.497 (0% chitosan) to 0.634 (3% chitosan). In the color variables, before grilling, it is noted that only the intensity of yellow (b*) had a linear increase, from 13.01 (0% chitosan) to 14.27 (3% chitosan). On the other hand, after grilling, a linear increase in red color intensity (a*) was observed, from 0.38 (0% chitosan) to 1.35 (3% chitosan). In the sensory analysis, there was a linear increase in sensory acceptance for the texture attribute, from 6.9 (0% chitosan) to 7.56 (3% chitosan). It is concluded that the replacement of fat by 3% chitosan in tambaqui fishburgers is effective in reducing the caloric value and improving its technological and texture characteristics, with positive effects on sensory acceptance.