Produção e caracterização física e química de farinha e hambúrguer de Traíra (Hoplias malabaricus) submetidos a diferentes tratamentos térmicos.

Abstract

Fish is a nutritious food that has essential nutrients and can be included in the diet in different ways. In recent years there has been a growth in fish production and this expansion of the producer market has consequently increased the volume of supply to the consumer. In this sense, it is necessary that there is an adequate management of the waste generated and discarded during the filleting process, as well as adding value to the fish through the production of co-products such as fish flour and hamburger, as a way to increase the fish in food. Therefore, the objective of this work was the manufacture of flour generated from the residues of the shredded traíra submitted to two thermal treatments (oven and microwave oven FMO), as well as the preparation of a hamburger from the shredded meat of the Traíra Hoplias malabaricus, using three types cooking (baking in a conventional oven, baking in a microwave oven and frying in sunflower oil). The work was conducted at the Fish and Aquaculture Studies Laboratory (LAPEAq), at the Fish Processing Unit, located at CES/UFCG, at the Food Biochemistry and Biotechnology Laboratory (LBBA) where the physical and chemical analyzes of the flour were carried out. da traíra and at the Meat and Fish Laboratory (LACAPE/CCTA/UFCG) where the analyzes of the traíra hamburger were performed. Through physical and chemical analyses, satisfactory protein results were obtained in the two heat treatments, mainly for muscle flours with 83.60% in oven and 90.85% FMO. Regarding the traíra hamburger, the cooking method in the microwave oven had a higher protein content (47.01%), being considered the best cooking method. The treatment for the production of farimha was the microwave oven, mainly in view of the low production cost. Thus, the importance of adding value to fish is perceived, especially in the consumption of “in natura” traíra, which, due to the amount of bones, becomes a product with little commercial value. The “Traíra shredded” technique provided the full use of the fish, as well as an alternative to minimize the disposal of fish waste into the environment.