Caracterização físico-química, microbiológica de Oligosarcus robustus e desenvolvimento de hambúrguer a base de carne desse pescado

Abstract

The southern Rio Grande do Sul goes through a difficult period in relation to fisheries, mainly by the shortage of some saltwater species of high commercial value beyond the sub-utilization of freshwater species abundant in the region, many lacking information about the physicochemical and microbiological characteristics. The meat of fish are a major source of protein, which is characterized by the presence of essential amino acids and therefore have a high biological value. Because of this, this study proposed the microbiological conditions, physical and chemical composition, fatty acid composition and development of a product from fish Tambica (Oligosarcus robustus). The physico-chemical analyzes were moisture, protein, lipids and ash and microbiological counts were coagulase positive Staphylococcus, sulphite reducing Clostridium, coliforms and Pseudomonas spp. and evaluation of Salmonella spp. In proximate analysis can determine that the fish Tambica (Oligosarcus robustus) is a fish with high moisture content (85%), lean (1.5% fat), rich in minerals (3.3% ash) and percentage of suitable proteins (13.5%). For microbiological analysis, we identified a high count of Staphylococcus coagulase positive, which suggests that the processes of post capture manipulation and evisceration should be reassessed. Regarding the composition of fatty acids, Oligosarcus robustus has its major fatty acids represented by palmitic acid (saturated) and oleic acid (unsaturated) with the total percentage of unsaturated 41.8% and 33.34% and polyunsaturated monoinsturados 8, 45%. The ratio of omega 3 (n - 3) and omega 6 (n - 6) proves to be characteristic of freshwater fish, where the percentage of n - 6 is greater than n - 3.