Dados do Trabalho

Título

Formulation of Xerelete (Caranx latus) Kamaboko added with different concentrations of whole green banana (Musa sp.) flour

Introdução

Presentely, unripe banana is being processed into green banana flour (GBF) to be added into multiple bakery products, like bread and cake. Some of its nutritional properties are the high resistant starch quantities and its phenolic compounds. Kamaboko is a steamed food made from fish paste regarded as healthy due to its nutritional attributes. In order to increase the already healthy characteristics of Kamaboko, this study aimed to verify if the addition of different concentrations of whole GBF would affect the proximate composition and Thiobarbituric Acid-Reactive Substances (TBARS) of a Xerelete (Caranx latus) kamaboko

Material e Métodos

Fresh specimens of Caranx latus were purchased from a local market in Niterói, Rio de Janeiro and brought to the Physical-Chemical Control Laboratory of Animal Products at the Federal Fluminense University. The dorsal muscle was finely chopped in the lab and processed into Minced Fish Meat, which was used to prepare the surimi and the kamaboko. Four treatments were developed (T1, T2, T3, T4) each containing 1%, 2%, 3%, and 4% of GBF respectively, while the control treatment (CT) had no GBF added.

Resultados e Discussão

In regards to the proximate composition, no significant difference was verified in lipids, moisture, protein and carbohydrate percentages, however, a statistical difference was verified in the ash results. T1 (2,05 %) was significantly different of T2 (2,69 %) (p<0,05). That may be due to the high mineral content of the unripe banana and its uneven distribution in the flour. In regards to TBARS assay, on day one, no significant difference was verified between the treatments and the control sample, however, at day 20 of storage at 10°C, all treatments showed values that exceed the 1–2 mg MDA/kg quantity, which is considered the limit beyond which fish and fish products normally exhibit altered odor and taste.

Conclusão

Based on the proximate composition results, GBF can be added to kamaboko, however further studies are needed to verify in which storage day the quantity of MDA exceeds the recommendation.