Work

Development and characterization of fish meatballs prepared with mechanically separated meat of Amazon hybrid sorubim coated with safflower flour at different granulometries

Year: 2025

Type: article

Abstract: The aim of this work was to develop a food alternative for consumers with celiac disease. Thus, fish meatballs were prepared from mechanically separated meat of Amazon hybrid sorubim (Pseudoplatystoma reticulatum x Leiarius marmoratus) and breaded with gluten-free safflower flour at two granulometries and characterized. Three treatments were evaluated: wheat flour (control) (T1), safflower at mesh 8 (T2), and safflower at mesh 14 (T3). Characterization was conducted through chemical, physical, microbiological, and sensory analyses. The moisture content of T1 (67.89%) was significantly higher (p<0.05) than T2 and T3. There was no significant difference (p>0.05) between treatments for protein content (10.85-11.60%). All treatments differed from each other in lipid and ash contents, the prior being higher for T2 (15.89%) and the former for T1 (1.53%). For crude fiber content, there was no difference (p>0.05) between T2 and T3, but statistically higher (p<0.05) than T1 (5.06%). Meatballs breaded with safflower flour (T2 and T3) presented significantly higher (p<0.05) pick-up values and shear force compared to those breaded with wheat flour (T1). These were related to the granulometry of the flour. The much statistically higher (p<0.05) redness (a*) observed for T2 and T3 was related to the presence of pigments bind to polysaccharides from flour. The panel mean scores (5.36-7.64) indicate sensory responses spanning indifference to moderate-high liking on the hedonic scale. Samples T2 and T3 presented acceptance indexes above 70% and T1 above 80%. The safflower-flour breading produced a darker color and an increased bitterness that reduced overall sensory appeal relative to the commercial wheat-flour coating, as reflected by lower sensory scores, acceptance index, and purchase-intent ratings. Hence, it is recommended to refine the formulations using alternative ingredients to address these sensory challenges.

Source: Food and Feed Research

DOI: 10.5937/ffr0-58136

Authors: Cavenaghi-Altemio Dulce, Fonseca Graciano

Institutions: Universidade Federal da Grande Dourados, University of Akureyri

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W7104181456