Seabra, Larissa Mont Alverne JucaMoreira, Camila Vanessa da Silva2017-03-272017-03-272016-12-12MOREIRA, Camila Vanessa da Silva. Hambúrguer de peixe voador (Hirundichthts affinis): influência do alecrim (Rosmarinus officinalis) no perfil sensorial e características físico-químicas. 2016. 90f. Dissertação (Mestrado em Nutrição) - Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal, 2016.https://repositorio.ufrn.br/jspui/handle/123456789/22482Flying Fish is an important fishery resource of the northeastern coast. However, its consumption is devalued by the population due to the large presence of pimples in the muscle. The processing of this fish allows the production of Mechanically Separated Meat (CMS), which can be used as raw material for production of various foods products. The objective of this work was to develop formulations of flying fish burguers (Hirundichthys affinis) and evaluate the influence of rosemary in the sensory profile and quality of the product during the storage. Three formulations of hamburguers were produced with different amounts of rosemary: F1(0%), F2 (0.5%) and F3 (1%). For the characterization of the product were performed analysis of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the Quantitative Descriptive Analysis (QDA), after several stages of formation of a sensory panel trained. The evaluation of the physical properties and physico-chemical properties over time were verified by analysis of moisture, pH, acidity and colorimetric analysis. Flying fish burger presented carbohydrate content of 8.3%, protein 12.88% lipids 0.99% and caloric value equivalent to 93.66 kcal per 100 g of sample. All formulations were in acordance with the microbiological criteria at the beginning and end of storage period. Moisture values showed no differences between the formulations during storage period. Acidity of the sample F1 (without rosemary) increased significantly at the end of the period of storage, while the pH increased at the end of the storage only for F2 and F3 (p<0.05). With regard to color, we observed a significant decrease in the *a values of all formulations. Trought QDA analisis we observed a tendency of maintenance of descriptors related to the sensory quality for samples with higher content of rosemary, when compared to the samples without rosemary.Acesso AbertoPeixe voadorAnálise sensorialControle de qualidade de alimentosmasterThesisCNPQ::CIENCIAS DA SAUDE::NUTRICAO