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
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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spelling	oai:scielo:S0717-751820200004005612020-09-03Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburgerCastro,Larissa Sá BrittoOliveira Pacheco,DeniseRadünz,MarjanaHelbig,ElizabeteArocha Gularte,MárciaZambiazi,Rui CarlosLameiro Rodrigues,KellyValente Gandra,Tatiane KukaAvila Gandra,Eliezer Burger Fatty acids Oligosarcus robustus Microbiology Sensory analysis Staphylococcus 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 high content of moisture (82.3%) and minerals (3.1%), a low content of fat (1.5%) and a considerable protein content (13.1%). The raw fish showed a high count of positive coagulase Staphylococcus. Tambica lipid fraction was composed of 41.9% unsaturated and 58.2% saturated fatty acids. Palmitic acid and oleic acid were the major fatty acids in the raw meat fish. The fish burger was well accepted by sensory analysis.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.4 20202020-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000400561en10.4067/S0717-75182020000400561
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Burger Fatty acids Oligosarcus robustus Microbiology Sensory analysis Staphylococcus
spellingShingle	Burger Fatty acids Oligosarcus robustus Microbiology Sensory analysis Staphylococcus 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 Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger
description	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 high content of moisture (82.3%) and minerals (3.1%), a low content of fat (1.5%) and a considerable protein content (13.1%). The raw fish showed a high count of positive coagulase Staphylococcus. Tambica lipid fraction was composed of 41.9% unsaturated and 58.2% saturated fatty acids. Palmitic acid and oleic acid were the major fatty acids in the raw meat fish. The fish burger was well accepted by sensory analysis.
author	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
author_facet	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
author_sort	Castro,Larissa Sá Britto
title	Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger
title_short	Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger
title_full	Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger
title_fullStr	Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger
title_full_unstemmed	Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger
title_sort	physicochemical characterization and microbiological analysis of oligosarcus robustus raw fish meat and development a fish hamburger
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000400561
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Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger

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