Comparative analysis of the use of Ictalurus punctatus (Rafinesque, 1818) and Cyprinus carpio (Linnaeus, 1758) in the elaboration of hamburgers

Abstract

This study conducted a comparative analysis of catfish (I. punctatus) and carp (C. carpio) meat used for hamburger elaboration, considering fish impact on the feasibility of manufacturing, organoleptic acceptance, nutritional value, content of microorganisms and its cost. Results indicate that degree of meat freshness and safety of the process prevented pathogenic microorganism presence in the product. Also, identified that species has no influence in obtaining a best burger, nor in their organoleptic acceptance or bromatologic content. Although, matter and energy balance indicates a higher production performance of I. punctatus meat, due that registered the lowest percentage of unused components loss, which provides a greater amount of burgers at a lower cost.