Desenvolvimento e caracterização de hambúrguer híbrido de tilápia com cogumelo Lentinula edodes (Shiitake)

Abstract

The growing demand for healthier and more sustainable foods has stimulated the development of hybrid meats, which combine ingredients of animal and plant origin. This dissertation aimed to review the main conceptual, nutritional, sensory, technological, and regulatory foundations related to fish-based hybrid meats, as well as to develop and characterize hybrid burgers prepared with tilapia fillet (Oreochromis niloticus) partially replaced by shiitake mushroom (Lentinula edodes). The literature review showed that, although hybrid products based on beef, pork, and poultry are expanding, studies focused on fish particularly tilápia remain scarce. Ingredients such as legumes, cereals, mushrooms, insects, and microalgae have been investigated as alternative protein sources, with emphasis on their nutritional and functional value. However, technological challenges and the lack of specific regulations still limit the market insertion of these products.In the experimental study, five burger formulations were produced with different levels of tilapia fillet replacement by shiitake (0%, 15%, 30%, 45%, and 60%). Replacing meat with shiitake mushroom significantly influenced the physicochemical and technological characteristics of the burgers. Increases were observed in pH (from 6.24 in the control to 6.32 at 30% inclusion), water activity (from 0.965 in the control to 0.977 at 30% inclusion), and moisture (from 66.33% in the control to 74.88% at 60% inclusion). Conversely, reductions were found in lipid content (from 5.20% in the control to 3.57% at 60%), protein content (from 17.77% in the control to 10.64% at 60%), and caloric value (from 149.03 kcal in the control to 103.71 kcal at 60%). There was also a decreasing trend with increasing substitution in cooking loss (from 8.41% in the control to 4.88% at 60%), shear force (from 10.08 N in the control to 3.34 N at 60%), hardness (from 10.56 N in the control to 1.31 N at 60%), chewiness (from 7.14 in the control to 1.05 at 60%), and gumminess (from 7.29 in the control to 1.11 at 60%). Elasticity, resilience, and cohesiveness did not show significant differences between the control and the other formulations. Regarding color, darkening was observed at intermediate substitution levels (15%, 30%, and 45%), followed by an increase in lightness in the formulation with 60% shiitake inclusion. In the amino acid profile, shiitake inclusion promoted a significant increase in all evaluated compounds, with elevations in the essential amino acids isoleucine, methionine, threonine, and valine from 0.27, 0.23, 0.23, and 0.20 g/100 g in the control to 23.6, 8.70, 19.8, and 19.1 g/100 g at 60%, respectively. Tryptophan, arginine, and alanine, which were absent in the control, reached 4.00, 4.33, and 6.97 g/100 g, respectively. In the lipid profile, SFA and MUFA increased from 0.80 and 0.73 mg/100 g in the control to 30.2 and 27.8 mg/100 g at 60%, while PUFA remained low (0.00–0.63 mg/100 g), maintaining a low PUFA/SFA ratio (0.00–0.029). Sensory evaluation showed that formulations with up to 15% shiitake achieved good acceptance and purchase intention, whereas higher levels compromised acceptability. All samples met microbiological standards.It is concluded that replacing up to 15% of tilapia fillet with shiitake mushroom is feasible, resulting in a functional, safe product aligned with flexitarian consumption trends and sustainable diets.