EFFECTS OF STARCH PROPERTIES ON TEXTURAL CHARACTERISTICS OF FISH BURGERS: SENSORY AND INSTRUMENTAL APPROACHES

The objective of this study was to evaluate the effects of starch in the texture of fish burgers (surimi seafood) using starches from different botanical origins by sensory and instrumental analysis and to try to correlate the sensory and instrumental data. Three fish burger samples formulated with different types of starch were evaluated for texture by descriptive analysis and were subjected to instrumental texture profile analysis. On the basis of texture data (instrumental), formulation 3 (modified cassava starch) was categorized into a cluster representing a hard, gummy and chewy product. Sensory evaluation by a panel of eight judges categorized formulations 2 and 3 into a hard and springy product cluster. Hardness (instrumental) was positively correlated to sensory texture attributes such as hardness, springiness, gumminess, chewiness and fracturability. These sensory attributes can be used to describe fish burger that is perceived as hard during mastication.O objetivo deste estudo foi avaliar o efeito do amido de diferentes origens botânicas na textura de hambúrguer de peixe (a base de surimi), mediante análises sensorial e instrumental, e correlacionar a informação sensorial com a instrumental. Três amostras de hambúrguer de peixe elaboradas com diferentes tipos de amido foram avaliadas por análise sensorial descritiva e análise instrumental. Em relação aos resultados de textura (instrumental), a formulação 3 (amido de mandioca modificado) foi caracterizada pelos atributos dureza, gomosidade e mastigabilidade. A análise sensorial realizada por equipe de 8 julgadores caracterizou as formulações 2 e 3 pelos atributos dureza e elasticidade. Verificou-se correlação positiva entre dureza (instrumental) e atributos sensoriais de textura, como dureza, elasticidade, gomosidade, mastigabilidade e fraturabilidade, contribuindo para a percepção da dureza durante a mastigação do hambúrguer de peixe