Volume 4 - Volume 4
MICROBIOLOGICAL ANALYSIS AND SENSORY “fishburger” PREPARED WITH NILE TILAPIA (OREOCHOROMIS NILOTICUS) WITH ADDITION OF NATURAL
Abstract
Faced with the need to obtain a product of animal origin that may contribute to the nutritional
balance as well as encouraging the consumption of meat and fish derived products aimed this work
was the development of fishburgers tilapia in 3 different formulations, aiming adhere quality,
nutritional values with added fibers, as well as more practical and new eating habits from a
product made by hand, as well as perform microbiological and sensory. Microbiological analysis
showed that in two weeks the fishburgers showed up in accordance with current legislation. The
count of aerobic mesophilic bacteria presented values between 6.7 × 102 to 3.4 × 104UFC / g, the
psychrotrophic ranged from 1.0 × 103 CFU / g to 2.5 × 104 CFU / g and enumeration of coliforms
ranged to 450C <3 to 240NMP / g. But from 210 days of freezing the enumeration of coliforms
showed counts above allowed. The fishburger was tested, sensory, acceptance testing by identifying
product approval elaborado.apresentando between moderately and very accepted, no preference
for a specific.
Paper Details
PaperID: p 560-567
Author's Name: Juliana Santos Lima, Juliana Matos Araujo, Sharlene Santos Dias, Eriane Alves da Silva, Elis Augusta Leite dos Santos, Alana Bezerra de Aquino and Luciana Cristina Lins de Aquino Santana
Volume: Volume 4
Issues: Volume 4
Keywords: Food analysis, Nile tilapia, chitosan, fishburger oats.
Year: 2014
Month: March
Pages: 560-567