Desenvolvimento e avaliação de bolinhos de salmão a partir de resíduos da filetagem: impacto do amido e método de fritura

Abstract

The objective of this study was to develop and characterize salmon cakes produced from filleting by-products treated with wet salting. Proximate composition (moisture, protein, lipid, ash, and carbohydrate contents), physical characteristics (texture and color), and physicochemical properties (pH and water activity) were evaluated. The cakes were formulated using two starch sources (potato and cassava) and subjected to two frying methods (soybean oil and air fryer), in addition to being assessed in their raw form for comparison. The experiment followed a completely randomized design (CRD) in a 2 × 3 factorial scheme (starch source × cooking method), with seven replicates. Statistical analysis was performed using ANOVA and Tukey’s test (p<0.05) with the SPEED Stat software, version 2.8. The results indicated that manual meat separation yielded a satisfactory recovery rate. The starch source influenced parameters such as moisture, ash, carbohydrates, pH, water activity, color, and texture, while the frying methods affected moisture, protein, lipid, carbohydrate contents, pH, water activity, color, and texture. Therefore, both the starch source and frying method significantly influence the quality of salmon cakes.