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Effect of salt reduction and washing process of fish pulp on quality characteristics of Serra Spanish mackerel (Scomberomorus brasiliensis) fish burgers for school meals

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Abstract

The objective of this study was to investigate the effect of salt reduction and washing process of fish pulp on chemical composition, cooking characteristics, color, texture and microbiological quality of Serra Spanish mackerel fish burgers (Scomberomorus brasiliensis) for school meals. The variables studied were: fish pulp (full and washed), table salt concentration (1.5 and 0.75 %), and monosodium glutamate (0 and 0.3 %). The samples were subjected to physicochemical and microbiological analyses. Although significant differences were observed in the parameters analyzed, they were influenced by the type of pulp used rather than the salt reduction. The results indicated that it is possible to reduce 50 % salt in fish burgers and maintain product quality.

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Acknowledgments

The present study was conducted with the support of the National Council for Scientific and Technological Development (CNPq) Process 143413/2011-2.

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Authors and Affiliations

  1. Coastal Sector, Federal University of Parana, Jaguariaíva street, 512, 83260-000, Matinhos, Paraná, Brazil

    Diomar Augusto de Quadros

  2. School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil

    Diomar Augusto de Quadros & Helena Maria Andre Bolini

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  1. Diomar Augusto de Quadros
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  2. Helena Maria Andre Bolini
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Correspondence to Diomar Augusto de Quadros.

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de Quadros, D.A., Bolini, H.M.A. Effect of salt reduction and washing process of fish pulp on quality characteristics of Serra Spanish mackerel (Scomberomorus brasiliensis) fish burgers for school meals. J Food Sci Technol 52, 7449–7456 (2015). https://doi.org/10.1007/s13197-015-1879-z

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