Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

The 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.