Inclusion of shavings (Cut "V") Tilapia fillets smoked of the processing beef hamburgers

Abstract

The objective of the research shavings get in "V" removed at the time of tilapia, which were immersed in brine, drained and dried, smoked, pounded, shaped and included levels 0, 5, 10 and 15% in processing beef hamburgers. It is the effect of inclusion on the proximate composition (moisture, protein, fat, calcium, phosphorus and iron) and sensory analysis (flavor, color, texture, appearance, salt content and general acceptance).  The data obtained were submitted to the ANOVA, by utilizing the Sisvar program and statistical tests for the linear regression at the level of 10% of probability. It follows that the best centesimal composition centesimal was obtained with the level of 10% when compared with the other treatments. The burgers with shavings smoked had higher levels of calcium and phosphorus compared to shavings without fillet, higher value added observed when 10% smoked shavings. There were significant differences for all sensory parameters evaluated. Being considered the best inclusion level of the shavings in burgers is 10 due to its acceptability. The shavings are considered a good alternative to the use of waste from tilapia filleting.processing.