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ENCAPSULATED AÇAÍ EXTRACT ADDED TO FISH BURGER MADE WITH PIRARUCU TRIMMINGS: EFFECT ON CHEMICAL AND TECNOLOGICAL PROPERTIES
Gabriella Leite Magalhaes
Escola de Agronomia e Engenharia de Alimentos / Universidade Federal de Goiás
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Create a topicThe present study aimed to evaluate the effect of adding encapsulated açaí extract (EAE) on the chemical and technological properties of grilled fish burgers made with Pirarucu trimmings (PT). A completely randomized desing with three concentrations of EAE (0%, 2%, and 4%) was used, and data obtained were submitted to principal component analysis (PCA). PCA showed that only two principal components, PC1 (78.57%) and PC2 (19.10%), explained 97.67% of the total variance. Variables concentration of EAE; moisture, protein, ash, and available carbohydrate contents; diameter reduction; cooking yield; cooking loss; water retention capacity; hardness; springiness; chewiness, and resistance were significant for PC1. For PC2, the variables lipid content, cohesiveness, and gumminess were significant. Samples with 0% of EAE were grouped with positive weights for PC1 and negative for PC2; samples with 2% of EAE were grouped with positive weights for both PC1 and PC2; while the samples with 4% were grouped with negative weights for both components. Concentration of EAE, ash and available carbohydrate contents, diameter reduction, cooking loss, hardness, and chewiness correlated positively with each other; and negatively with moisture content, water retention capacity, springiness, and resistance, which also correlated positively with each other. The concentration of EAE interfered in the chemical and technological properties of the fish burger made with Pirarucu trimmings and EAE.
Amanda Mellissa B Oliveira
Olá, quais foram as maiores dificuldades e desafios enfrentados durante a realização deste trabalho?
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Gabriella Leite Magalhaes
Os maiores desafios foram no início da pesquisa com o surimi de aparas de pirarucu, pois ele apresentou características completamente diferentes de outros peixes, e principalmente a quantidade de microcápsulas adicionadas no hambúrguer de peixe, pois interferiu bastante nas propriedades tecnológicas e na coloração. Essa pesquisa encerrei esse ano, mas para futuros trabalhos há possibilidade de desenvolver salsicha e nuggets.
Amanda Mellissa B Oliveira
Que bacana, Gabriella! Boa sorte nos seus futuros trabalhos! ☺️