Elaboration of fish bouillon cubes using pirambeba (Serrasalmus brandtii) and tilapia (Oreochromis niloticus)
DOI:
https://doi.org/10.5433/1679-0359.2013v34n1p241Keywords:
Fish waste, Processing, Seasoning, Chemical composition, Lipid oxidation.Abstract
Broth cubes are packed spices highly prized for their low cost and for the flavor given to dishes, usually carbohydrate-based. The objective of this work was to establish compressed broth cubes, exploiting the nutritional characteristics of pirambeba (Serrasalmus brandtii) and tilapia (Oreochromis niloticus), seeking a new product to the spice market, and contribute to a proper waste disposal of the fishing industry. A formulation of this pattern was prepared, where 30% was replaced by different forms of processing of the species used, resulting in different fish broth, to which analysis of interest were performed. From the analysis, it was concluded that the fish broth using ground tilapia presented the best characteristics when compared to commercial broth. Chemical composition of fish bouillon cubes with species and tilapia pirambeba showed no major differences, which proves that other waste of fish or the fishing industry may also contribute to the production of broths. The broth commercial was less variety of polyunsaturated fatty acids, and low contents of calcium and phosphorus minerals, and more lipids compared to fish broth prepared.
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