Banca de DEFESA: CAMILA VANESSA DA SILVA MOREIRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : CAMILA VANESSA DA SILVA MOREIRA
DATA : 12/12/2016
HORA: 08:30
LOCAL: Sala de aula 07 do Departamento de Nutrição - DNUT/UFRN.
TÍTULO:

Flying fish hamburguer (hirundichthys affinis): the influence of rosemary (rosmarinus officinalis) on the sensory and physicochemical characteristics.

PALAVRAS-CHAVES:

Flying fish; Sensory Analysis; Food quality control.

PÁGINAS: 90
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

Flying Fish is an important fishery resource of the northeastern coast. However, its consumption is devalued by the population due to the large presence of pimples in your muscle. The processing of this fish allows the production of mechanically separated meat (CMS), which can be used as raw material for production of various foods like hamburgers. The objective of this work was to develop formulations of flying fish (Hirundichthys affinis) and evaluate the influence of rosemary in the sensory profile and quality of the product during the period. Three formulations of hamburguers were produced with different amounts of rosemary: F1(0%), F2 (0.5%) and F3 (1%). For the characterization of the product were performed analysis of proximate composition and microbiological. The sensory profile of the burger was evaluated by means of using the Quantitative Descriptive Analysis (QDA), which preceded several stages of formation of a sensory panel trained. The evaluation of the physical changes and physico-chemical properties over time were verified by analysis of moisture, pH, acidity and colorimetric analysis. The burger of flying fish presented carbohydrate content of 8.3%, protein 12.88% lipids 0.99% and caloric value equivalent to 93.66 kcal per 100 g of sample. All formulations were within the parameters microbiological processes at the beginning and end of the period of storage. Moisture values showed no differences between the formulations during the storage period. The acidity of the sample F1 (without rosemary) increased significantly at the end of the period of storage, while the pH increased at the end of the storage only for F2 and F3 (p<0.05). With regard to color, we observed a significant decrease in the *a values of all formulations. By means of the QDA observed a tendency toward maintenance of keywords related to the sensory quality for samples with higher content of rosemary, when compared to the samples without rosemary.

MEMBROS DA BANCA:
Presidente - 2373959 - LARISSA MONT ALVERNE JUCA SEABRA
Externo à Instituição - SAMARA ALVACHIAN CARDOSO ANDRADE - UFPE
Externo ao Programa - 2275877 - THAIS SOUZA PASSOS