Desenvolvimento de fishburguer à base de pescado marinho de baixo valor comercial capturado na Baía de Sepetiba, RJ

Abstract

Fisheries present high nutritional value providing health benefits. Recently, fish production and consumption have increased national and internationally, as a result of aquaculture development, as extractive fishing is stagnant. Concurrently, there has been an increase in waste generation and disposal of by-catch species. These species without commercial value, could be landed for human consumption. In Brazil, fish per capita consumption is lower than recommended by World Health Organization and part of the population still suffers from protein deficiency. Programa Nacional de Alimentação Escolar aims to offer the nutritional needs to public schools students during the school year. There is cooperation between Ministério da Pesca e Aquicultura and Fundo Nacional de Desenvolvimento Escolar to make fish common in meals, favoring artisanal fishermen and public school students. The aim of this study was to prepare fishburguer from low commercial value marine fishes captured in Sepetiba Bay and present the products as a proposal for inclusion in school feeding of Itaguaí-RJ municipality. Chemical composition was performed to Carapeba (Diapterus spp.), Cocoroca (Haemulon spp.), Pescada-bicuda (Sphyraena tome) and Ubarana (Albula vulpes). Due to the better nutritional value and greater availability, ubarana was chosen as raw material for preparation of fishburguers. The products were developed from minced fish meat. Both the raw material and the products presented satisfactory physicochemical and microbiological characteristics. Ubarana yielded in minced fish 39.53% to 48.49%, being consistent with the literature. To determine the best answers for the development of fishburguer, we used the response surface methodology, where independent variables were cassava starch concentration (0, 2, 5, 8 and 10%) and washing time of minced fish (0, 9, 30, 51 and 60 seconds) and the dependent were moisture content, water holding capacity and yield percentages and shrinking fishburguers in cooking. The best results were obtained for the higher starch concentrations and reduced washing times. Fishburguers were prepared with 5%, 8% and 10% of starch and no washing of minced fish, and performed chemical composition and sensory analysis. Both raw and grilled fishburguers showed good nutritional value, especially high protein and low lipids contents. The results for the notes to the sensory attributes overall appearance, color, aroma, taste and texture, as well as the acceptance rate for the ordination by preference and purchase intent were slightly better for the formulation containing 8% starch. The elaborated fishburguers had good nutritional value and were well accepted, thus they can be used in school feeding, favoring both the students and the artisanal fishermen and the environment. For this, political and bureaucratic issues should be resolved by the entities responsible for the interests of artisanal fishermen and the students of the city