Produção de hambúrguer a partir do aproveitamento de aparas de atum (thunnus spp.)

Abstract

Growing awareness of healthy and sustainable habits drives innovations in food production. Fish consumption is valued for health benefits, including proteins, vitamins, minerals, and omega-3 fatty acids. Among the most consumed and valued fish worldwide is tuna, appreciated for its meat, can be marketed fresh, frozen, or canned. In Brazil, about 39% of catches in Brazil are made by medium-sized vessels, mainly in the Southeast and Northeast regions. The fish market has potential in the hamburgers segment, as it is a nutritional reference food and with a propensity for greater sustainability compared to meat processing plants of other types of animal protein. Allied to this, the tuna industries during some stages of their processing generate trimmings, small pieces of tuna meat often not used commercially. They are rich in nutrients and can be used in the production of new products, contributing to food security, and adding value to fish. Thus, this work aimed to demonstrate through flowcharts and process description, the production of tuna burgers from trimmings generated in the stages of classification and filleting in a tuna company. Through the mass balance was made the daily estimate of 109,61 kg of trimmings to produce 1254 tuna burgers. The energy balance in the freezing and storage stages showed the need to remove heat in the order of 4100,6 𝑘𝑊 and 4105,1 𝑘𝑊 , respectively. It was also carried out an economic analysis for product pricing and the evaluation of waste generated through processing for proper disposal.