Artículos de revistas
Effect Of Salt Reduction And Washing Process Of Fish Pulp On Quality Characteristics Of Serra Spanish Mackerel (scomberomorus Brasiliensis) Fish Burgers For School Meals
Registro en:
Effect Of Salt Reduction And Washing Process Of Fish Pulp On Quality Characteristics Of Serra Spanish Mackerel (scomberomorus Brasiliensis) Fish Burgers For School Meals. Springer India, v. 52, p. 7449-7456 NOV-2015.
0022-1155
WOS:000363051100063
10.1007/s13197-015-1879-z
Autor
de Quadros
Diomar Augusto; Andre Bolini
Helena Maria
Institución
Resumen
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) The objective of this study was to investigate the effect of salt reduction and washing process of fish pulp on chemical composition, cooking characteristics, color, texture and microbiological quality of Serra Spanish mackerel fish burgers (Scomberomorus brasiliensis) for school meals. The variables studied were: fish pulp (full and washed), table salt concentration (1.5 and 0.75 %), and monosodium glutamate (0 and 0.3 %). The samples were subjected to physicochemical and microbiological analyses. Although significant differences were observed in the parameters analyzed, they were influenced by the type of pulp used rather than the salt reduction. The results indicated that it is possible to reduce 50 % salt in fish burgers and maintain product quality. 52 11
7449 7456 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) CNPq [143413/2011-2]