Banca de QUALIFICAÇÃO: CAMILA VANESSA DA SILVA MOREIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : CAMILA VANESSA DA SILVA MOREIRA
DATA : 16/09/2016
HORA: 14:00
LOCAL: Sala de Reuniões do Departamento de Nutrição - DNUT/UFRN.
TÍTULO:

Fish flying burger: rosemary Influence without sensory profile and physico chemical characteristics.

PALAVRAS-CHAVES:

Flying fish; Sensory Analysis; Quality control in foods.

PÁGINAS: 82
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

The flying fish is an important fishing resource of the northeastern coast, however due to his physical structure its consumption is devalued by the population due to the higher bones presence in the muscle. The processing of this fish makes possible the production of the Mechanically Separate Meat (MSM), which can be used like raw material for production of several foods like Hamburgers. The objective of this work  is developed the hamburger of flying fish (Hirundichthys affinis) and evaluate the influence of the rosemary at the sensory profile and quality of the product during the storage period. Three hamburger formulations were produced with different quantity of rosemary: F1 (0 %), F2 (0,5 %) and F3 (1 %). The sensory profile of the hamburger was evaluated through the Quantitative Descriptive Analysis (ADQ), which preceded several stages of formation of a trained sensory panel. For the characterization of the product composition analyses were carried out centesimal and microbiological. Already the evaluation of the physical alterations and chemical-physical along the time acidity and analysis were checked through the moisture, pH, colorimetry. The flying fish hamburger presented 12,88% tenor of proteins, 8,3 % of carbohydrates, 0,99 % of lipids and caloric value equivalent to 93,66 Kcal, for 100g of sample. All the formulations showed satisfactory values of up inside the microbiological parameters along the period of storage. There was no significant difference as for the tenors of water loss between the formulations. The moisture values did not present differences between the formulations along the storage period. Already in the analyses of pH, color and acidity the samples differed between themselves along the time. Through the ADQ referents there pointed out a tendency to itself to maintenance of descritores sensory quality for the samples with bigger tenor of rosemary, when the samples were when compared without rosemary. 

MEMBROS DA BANCA:
Externo ao Programa - 1549526 - EDVALDO VASCONCELOS DE CARVALHO FILHO
Presidente - 2373959 - LARISSA MONT ALVERNE JUCA SEABRA
Externo ao Programa - 2275877 - THAIS SOUZA PASSOS