Production of fishburger with the surimi obtained from filleting residues of tilapia fish fed bacterial biomass

• Grant number: 13/04562-3
• Support type: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): June 01, 2013
• Effective date (End): May 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal researcher: Elisa Helena Giglio Ponsano
• Grantee: Jefferson Felipe Cavazzana
• Home Institution: Faculdade de Medicina Veterinária (FMVA). Universidade Estadual Paulista (UNESP). Campus de Araçatuba. Araçatuba , SP, Brazil

Abstract

Byproducts from the fish processing industry have a high nutritional value and, at the same time, maybe hazardous to the environment due to the pollutant load they contain. So, it is interesting to find options for profitable use of them. This project aims at producing "surimi" with the filleting residues of tilapia fish fed bacterial biomass produced in the wastewaters generated during the fish processing and, then, producing fishburger and evaluating its sensory properties. For that, the filleting residues will be gathered and used for the production of "surimi" by means of four different treatments, using a completely randomized design with a factorial scheme of 2 x 2 (two kinds of washings and two different combinations of cryoprotectants), with four repetitions. Fishburgers will be produced from the "surimis" and then they will besensory evaluated employing the acceptance test with a 9-point hedonic scale. The results will be subjected to ANOVA and means will be compared by t-test using 5% as the significance level. (AU)