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Effect of the use of guabiroba bark and functional ingredients on the characteristics of Nile Tilapia burger
Author(s) -
Cristofel Cristian José,
Grando Remili Cristiane,
Tormen Luciano,
Francisco Cátia Tavares dos Passos,
Bertan Larissa Canhadas
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15040
Subject(s) - amaranth , food science , nile tilapia , thiobarbituric acid , lipid oxidation , chemistry , tilapia , fish <actinopterygii> , antioxidant , biology , lipid peroxidation , biochemistry , oreochromis , fishery
The aim of this study was to evaluate the effect of guabiroba bark (GB) on the techno‐functional properties, chemical composition, lipid oxidation (thiobarbituric acid index [TBA]), microbiological, and sensory analyses of tilapia fish burger added with functional agents. Initially, the burgers were added with amaranth, chia and quinoa, and characterized with regard to cooking loss (CL%), reduction in diameter (RD%), reduction in thickness (RT%), cooking yield (CY%), color, pH, and water activity (Aw). The amaranth stood out (F02), generating values of 18.4% (CL), 7.7% (RD), 12.5% (RT), and 81.6% (CY). The addition of GB changed the lightness ( L *), but did not affect the results for CL%, RD%, RT%, and CY%. The burger with (F05) or without (F02) the addition of GB showed no difference regarding protein and lipids. The BAGB showed lower concentration of TBA than the BA. The sensory analysis showed an average of 7.0 for all evaluated parameters. Practical applications Nile tilapia is one of Brazil's most abundant fish species, but its consumption is still low and lipid oxidation is the main cause of loss in its quality and shortened shelf life. In addition, due to the highly competitive market, meat processors are constantly seeking for alternative solutions to meet the consumer needs for more natural, healthier products. Studies published in recent years show the use of natural antioxidants not only in the final product but also during the entire meat processing steps. A variety of natural antioxidants have been studied for this purpose.