Viability, production, and commercial indicators for fishburger from mapará residuals

Abstract

The purpose of this research was to verify microbiological and yield indexes, sensorial attributes profile, acceptability and buy intention of fishburgers from residuals of mapará (Hypophthalmus spp.) from the fishery industry of Santarém – Pará – Brazil. The meat adhered to spines and skins (residuals) were extracted manually and this minced fish was submitted to washes using chlorinated water with pH (4.2; 5.2; 6.2 and 7.2) previously adjusted. Later, this minced fish was supplemented with various ingredients and shaped in circular format (80 g), resulting on fishburger, that was submitted to microbiological characterization (viability indicator) and yield determinations (on unwashed minced fish, washed minced fish and hamburger – production indicators). The sensory analysis by 70 untrained judges verified the attributes profile and acceptation of fishburgers (commercial indicators).  The bigger yield was obtained with water pH 7.2 and the microbiological indexes pointed the fishburger as adequate for human consumption. Sensorially, all the fishburgers obtained “I liked” as qualification.  Although the water pH influenced on sensorial characteristics of fishburgers, is still recommended the neutral pH due the bigger yield and for adequation to actual Brazilian legislation. So, the viability of using mapará residuals for fishburger production is expressive due the positive tendence on the market, the security to consumer’s health, potentials low cost of production and high index of the monetary aggregation.