Elaboração de hambúrguer formulado com filé de peixe tucunaré (Cichla ssp.).

Abstract

The burger is made from ground beef, with or without addition of fat and spices, are subsequently molded. The flesh of fish has easy digestion and excellent source of protein and minerais, and vitamina. The aim of this study was to develop and evaluate sensory formulated a hamburger with fish fillet Peacock Bass (Cichla spp.). First the fish fillet was ground immediately after the seasoning were added and then the dough was molded and packaged for storage and broke. We determined the physical-chemical analysis, moisture content, ash, pH, proteins and lipids in microbial analysis were determined Sa/nome//a, Sfaphy/ococcus coagulase positive and Coliforms and sensory analysis were analyzed for parameters such as color, aroma, flavor, texture and acceptance through global acceptance test by hedonic scale was also assessed and purchase intent of tasters by scale test of intention to purchase. The peacock bass fillet burger was developed with a product very little protein and fat, got a good grade point average in relation to sensory parameters evaluated: 7.00 for color. 7.06 for aroma, texture and 8.02 to 7.82 for flavor, being very well accepted. For the resulta, we applied a test averages and standard deviation. The Peacock Bass showed great potential as raw material, can be used in the preparation of hamburger as a way of adding vague. The burger Tucunaré proved fit for consumption, with good acceptability and high nutritional value.