Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger

Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger

ABSTRACT This study aimed to evaluate the microbiological, physicochemical and fatty acid profile of the of “Tambica” (Oligosarcus robustus) raw fish meat and develop and characterize a fish burger. The fish burger was subjected to a sensory analysis. The raw fish meat showed a h...

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Autores principales: Castro,Larissa Sá Britto, Oliveira Pacheco,Denise, Radünz,Marjana, Helbig,Elizabete, Arocha Gularte,Márcia, Zambiazi,Rui Carlos, Lameiro Rodrigues,Kelly, Valente Gandra,Tatiane Kuka, Avila Gandra,Eliezer
Lenguaje:English
Publicado: Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:
Burger
Fatty acids
Oligosarcus robustus
Microbiology
Sensory analysis
Staphylococcus
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000400561
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