Bromatological, microbiological and sensory analysis of meat croquettes of Prochilodus lineatus

Abstract

Including fish pulp in food formulations contributes to increase the use of underused meat in processing and to produce food of high nutritional value to the population. Therefore, the objective of this study was to elaborate croquette formulations using Prochilodus lineatus (grumatã) fillet and pulp (meat removed from the carcass) and to evaluate bromatological, microbiological, sensory and purchase intention characteristics. Three formulations were prepared, one based on fillet and in the others the fillet was substituted in 25 or 50% by pulp, as well as soy textured protein and condiments (salt, garlic, onion and others). The croquettes were manually molded and breaded. The dry matter, ashes, crude protein and fat content was analyzed in the pre-ready croquettes, as well as coliform counts at 45ºC, staphylococcus coagulase positive and Salmonella sp. For sensory analysis, the croquettes were fried in soybean oil and evaluated for appearance, color, taste, texture and overall acceptance. Fillet croquettes showed less fat and dry matter compared to pulp-containing preparations, but crude protein and ashes did not differ between formulations. The microorganisms evaluated were not detected in the formulations. According to the tasters, the formulations did not differ from each other for any of the sensorial attributes surveyed, and the scores ranged from "I enjoyed regularly" to "I liked". The formulation that presented greater intention to buy was that based on filé (53%). Thus, grumatã meat (fillet and pulp) can be used integrally in food formulations with good nutritional composition and consumer acceptance.