Carne mecanicamente separada do híbrido Tambatinga (Colossoma macropomum x Piaractus brachypomus) para produção de hambúrguer
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Data
2017-08-27
Autores
Macena, Ocilene Maria Correia Ferreira [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
No cultivo de peixes em águas continentais, destaca-se o hibrido Tambatinga por apresentar excelente taxa de crescimento, no entanto sua aceitação comercial apresenta restrições, em função da presença de espinhas intramusculares. A obtenção da carne mecanicamente separada (CMS) de peixe e suas aplicações em derivados (como o hambúrguer) despontam como soluções tecnológicas para ampliar as possibilidades econômicas desse peixe. Avaliando-se o rendimento da CMS do híbrido Tambatinga (Colossoma macropomum x Piaractus brachypomus) em quatro diferentes classes de peso variando entre 300 a 700 g, obteve-se rendimento médio da CMS com relação ao peixe eviscerado com cabeça variando entre 51,99% e 88,68% na forma de tronquinho (tronco limpo sem pele). As classes de peso entre 300 e 400 g e entre 600 e 700 g apresentaram respectivamente os maiores rendimentos (89,76% e 90,03%) de CMS com relação ao tronquinho. A CMS apresentou em média 19,02% de proteínas, 74,55% de umidade, 4,54% de lipídios, 1,54% de cinzas, e quando comparada com a composição química da carne de filé, não apresentou diferenças no teor de proteínas, mas apresentou maior umidade, lipídios e cinzas. Os ácidos graxos majoritários encontrados na CMS foram o ácido oleico (31,79 a 32,80%), ácido palmítico (27,44 a 27,81%), ácido linoleico (15,45 a 15,95%), ácido esteárico (9,68 a 10,05%) e relação n-6/n-3 de 7,25. Na estocagem a -18 oC por 90 dias, a CMS manteve-se estável, apresentando bases voláteis totais (BVT) de 1 a 2,28 mg N/100g e oxidação lipídica (TBARS) de 0,04 a 0,16 mg malonaldeído/kg e não diferiram nas diferentes classes de peso. A perda por exsudação da CMS foi menor aos 90 dias de estocagem para as classes de menor peso (300 a 400 g), variando de 4,05% a 5,05%. As análises microbiológicas na CMS e nos hambúrgueres resultaram de acordo com os padrões estabelecidos pela legislação brasileira. A inclusão de farinha de aveia proporcionou menor perda de peso nos hambúrgueres formulados, consequentemente maior rendimento. Todas as formulações de hambúrgueres avaliadas por consumidores apresentaram índice de aceitabilidade superior a 70%, com aumento deste índice pela adição de fumaça líquida, confirmando potencial tecnológico da CMS de Tambatinga para a elaboração de hambúrguer. Com base nos resultados, a CMS do híbrido Tambatinga pode ser uma excelente alternativa para agregar valor aos produtos da piscicultura com restrições de consumo. O hambúrguer pode ser considerado uma opção para aplicação da CMS de Tambatinga, considerando sua aceitação sensorial.
On fish farming in continental waters, an economic activity in evolution, stands out the hybrid Tambatinga by presenting excellent growth rate, however its commercial acceptance presents restrictions due to the presence of intramuscular spines. Obtaining mechanically separated meat (MSM) from fish and its applications in derivatives, such as hamburger, appear as technological solutions to increase the economic possibilities of this fish. Evaluating the MSM yield of the Tambatinga hybrid (Colossoma macropomum x Piaractus brachypomus) in four different weight classes ranging from 300 to 700 g, the average MSM yield varied from 51.99% to 88.68% with respect to the eviscerated fish with head in the form clean skinless trunk. The weight classes between 300 and 400 g and between 600 and 700 g presented, respectively, the highest yields (89.76% and 90.03%) of MSM with respect to the clean skinless trunk. MSM presented on average 19.02% proteins, 74.55% moisture, 4.54% lipids, 1.54% ashes, and when compared to the chemical composition of fish filet, it did not present differences in the protein content, but presented higher moisture, lipids and ashes. The major fatty acids found in MSM were oleic acid (31.79 to 32.80%), palmitic acid (27.44 to 27.81%), linoleic acid (15.45 to 15.95%), stearic acid (9.68 to 10.05%) and n-6 / n-3 ratio of 7.25. At storage at -18 oC for 90 days MSM remained stable, with total volatile bases (TVB) of 1 to 2.28 mg N / 100 g and lipid oxidation (TBARS) of 0.04 to 0.16 mg malonaldehyde / Kg and did not differ for the different weight classes. MSM exudation loss was lesser at 90 days of storage for lower weights classes (300-500 g), varying from 4.05% and 5.05%. Microbiological analyzes in MSM and hamburgers resulted in compliance with the standards established by Brazilian regulations. The addition of oatmeal flour provided less weight loss in the formulated hamburgers, consequently higher yield. All hamburger formulations evaluated by consumers had an acceptance index higher than 70%, with an increase of this index by the addition of liquid smoke, confirming the technological potential of the Tambatinga MSM for making hamburger. Based on the results, the MSM from Tambatinga hybrid can be an excellent alternative to add value to fish farming products with consumption restrictions. The hamburger can be considered an option for application of the Tambatinga MSM, considering its sensorial acceptance.
On fish farming in continental waters, an economic activity in evolution, stands out the hybrid Tambatinga by presenting excellent growth rate, however its commercial acceptance presents restrictions due to the presence of intramuscular spines. Obtaining mechanically separated meat (MSM) from fish and its applications in derivatives, such as hamburger, appear as technological solutions to increase the economic possibilities of this fish. Evaluating the MSM yield of the Tambatinga hybrid (Colossoma macropomum x Piaractus brachypomus) in four different weight classes ranging from 300 to 700 g, the average MSM yield varied from 51.99% to 88.68% with respect to the eviscerated fish with head in the form clean skinless trunk. The weight classes between 300 and 400 g and between 600 and 700 g presented, respectively, the highest yields (89.76% and 90.03%) of MSM with respect to the clean skinless trunk. MSM presented on average 19.02% proteins, 74.55% moisture, 4.54% lipids, 1.54% ashes, and when compared to the chemical composition of fish filet, it did not present differences in the protein content, but presented higher moisture, lipids and ashes. The major fatty acids found in MSM were oleic acid (31.79 to 32.80%), palmitic acid (27.44 to 27.81%), linoleic acid (15.45 to 15.95%), stearic acid (9.68 to 10.05%) and n-6 / n-3 ratio of 7.25. At storage at -18 oC for 90 days MSM remained stable, with total volatile bases (TVB) of 1 to 2.28 mg N / 100 g and lipid oxidation (TBARS) of 0.04 to 0.16 mg malonaldehyde / Kg and did not differ for the different weight classes. MSM exudation loss was lesser at 90 days of storage for lower weights classes (300-500 g), varying from 4.05% and 5.05%. Microbiological analyzes in MSM and hamburgers resulted in compliance with the standards established by Brazilian regulations. The addition of oatmeal flour provided less weight loss in the formulated hamburgers, consequently higher yield. All hamburger formulations evaluated by consumers had an acceptance index higher than 70%, with an increase of this index by the addition of liquid smoke, confirming the technological potential of the Tambatinga MSM for making hamburger. Based on the results, the MSM from Tambatinga hybrid can be an excellent alternative to add value to fish farming products with consumption restrictions. The hamburger can be considered an option for application of the Tambatinga MSM, considering its sensorial acceptance.
Descrição
Palavras-chave
Tambatinga, Carne mecanicamente separada, Rendimento, Composição, Perfil de ácidos graxos, Hambúrguer de peixe, Mechanically separated meat, Yield, Composition, Hamburger, Fatty acids profile