SciELO - Scientific Electronic Library Online

vol.64 issue5Meat quality of gilts fed different ractopamine concentrations in dietPrevalence of Toxoplasma gondii infection in free-range chickens reared in Rio Bonito, Rio de Janeiro author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Arquivo Brasileiro de Medicina Veterinária e Zootecnia

Print version ISSN 0102-0935


MELLO, S.C.R.P. et al. Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi. Arq. Bras. Med. Vet. Zootec. [online]. 2012, vol.64, n.5, pp.1389-1397. ISSN 0102-0935.

In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P>0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.

Keywords : minced fish; Oreochromis niloticus; proximate composition; fishery technology.

        · abstract in Portuguese     · text in English     · English ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License