Elaboração de hamburgueres mistos de polpa de pescado, carne e proteina de soja texturizada

AUTOR(ES)
DATA DE PUBLICAÇÃO

1977

RESUMO

The under utilization of fish catches and the increased demand for fish as food has lead us to the scarcity of the oceans. The machine separation of flesh from the bones and skin offers a new source of a good r aw material for new products, that have a good potential for the introduction of fish of species of low or medium commercial value, in institutional food markets.Two species of fish of this type, Corvina (Micropogon furníeri) and castanha(Umbrina canosai) represent about 30% of the total catch landed in Rio Grande, RS. The flesh of these non very fatty fish is white with red spots. These are processed as frozen fillets, frozen steaks, and as eviscerated and salted fish. The conservation of a fish paste of corvina and castanha, with and without additives, such as 1% sodium chloride, 0,1% sodium tripolyphosphate, and 0,1% ascorbic acid were studied during 150 days of storage at -30°C. The samples were analyzed by four tests: total volatile basis, TBA test, water holding capacity, and drip. The first show a uniform deterioration of samples. The TBA test indicates that the 0,1% ascorbic acid retard the oxidation of the meat. The samples treated with 1 % sodium chloride denoted the best water holding capacity and less drip, than the samples treated with sodium tripolyphosphatet. The fish paste with texturized soy protein added and with and without beef in teh relation fish-beef (1:1) was used to prepare a hamburger. The composition of the hamburgers was as follows; fish and beef - 66 and 60%; texturized soy protein - 3,3 and 4,2%( dry basis); pork fat - 22,5%; salt - 1,5%. The hamburger was tested by a 7 member panel trained to prove a tradicional beef hamburbuer. The fish made hamburger rated better that those prepared with fish and beef, it seems that fish paste can be used as a substitute of part of beef in tradicional hamburger or as the unique animal protein source in a new product, apparently with the same acceptability by the consumers

ASSUNTO(S)

pescados soja como alimento carne bovina

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