Desenvolvimento e aceitação de hambúrguer com resíduos da filetagem do tambaqui (Colossoma macropomum) e farinha do bagaço de mandioca (Manihot esculenta Crantz)

Abstract

Fish processing and cassava agribusinesses generate large amounts of waste with environmental impact when improperly disposed of. Harnessing these residues in the preparation of food products for human consumption can be an alternative to obtain a nutritious and more affordable product, adding value to the waste and increasing the profit margin of industries. This research aimed to develop a hamburger formulation with tambaqui (Colossoma macropomum) fillet residues added with cassava bagasse flour (Manihot esculenta Crantz). Five hamburger formulations were elaborated (F1, F2, F3, F4 and F5) with hydrogenated fat substitution by 0, 25, 50, 75 and 100% cassava bagasse flour (FBM). Physicochemical analyzes (pH, humidity, protein, lipids, ashes and fibers) of the raw materials and microbiological evaluation (Coliform Count at 45ºC, Coagulase positive Staphylococcus and Salmonella sp.) Of tambaqui mechanically separated meat (CMS) were performed. to enable sensory analysis. In which, the acceptance and purchase intention tests were applied, as well as evaluating the frequency of hamburger consumption of the evaluators. In the hamburger with higher tendency in sensory acceptance, the centesimal composition, pH, instrumental color and microbiological analysis were determined. The technological characteristics of the formulation were evaluated during 120 days of storage at - 18ºC. The tambaqui CMS presented chemical composition of pH 6.41, humidity 76.32%, protein 15.60%, lipids 5.74% and ashes 2.21%, data consistent with the literature. In FBM, values close to those reported in the literature were found, which were 0.98% lipids, 1.36% protein, 1.43% ash and 6.28 total dietary fiber. The hamburgers evaluated in the physicochemical characterization presented high values of humidity (74.81%), proteins (16.77%) and fibers (4.62). These results indicate that the raw materials are of high protein value and rich. In fiber, the low lipid content (1.09%) shows that the replacement of fat in the formulation by cassava bagasse flour contributed significantly to this reduction. In the evaluation of the physical properties, the values for cooking yield (RC), diameter reduction (RD), thickness reduction (RE), freezing mass loss (PPCong.) Were not influenced by the storage period. FBM may have contributed to the water holding capacity that reflects the softness and juiciness of the product. The burger color was not influenced during storage at - 18ºC for 120 days. In the evaluation of thiobarbituric acid (TBA), it was observed that the hamburgers stored did not show alterations and showed to be fit for consumption during the 120 days of storage at -18ºC. The tasters' response to the formulations was 7 points on the hedonic scale which corresponds to moderately liked. The purchase intent assessment indicated that the tasters would probably buy the hamburgers. The frequency of hamburger consumption among the evaluators was considered high. Among the participants, 100% answered that they eat hamburger once a week. Cassava bagasse (FBM) flour can be used in the preparation of tambaqui hamburger, obtaining a product of good sensory acceptance and purchase intention, as well as high nutritional value and functional claim. The tambaqui hamburger with the addition of FBM represents a technological option for diversification in the use of industrial waste.