Nutritional value of Brazilian mangrove mussel (Mytella falcata) burger supplemented with refined or herb salts

• Published in: Ciência e tecnologia de alimentos Vol. 42
• Main Authors: LIRA, Giselda Macena, LOPEZ, Ana Maria Queijeiro, NANES, Gabriela Marques de Farias, SANTOS, Caroliny Fenandes de Melo, RAMOS, Gabriela Mendonça, Silva, Fernanda Geny Calheiros, Guedes, Cíntia Karla Rodrigues do Monte, NASCIMENTO, Ticiano Gomes do
• Format: Journal Article
• Language: English; Portuguese
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
• Subjects: FOOD SCIENCE & TECHNOLOGY; fish-burger; fatty acids; spices; natural antioxidant; acceptability
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.06621

Abstract The mangrove mussel Mytella falcata (d'Orbigny, 1846), synonym of M. charruana (d'Orbigny, 1842), has a good nutritional, functional and low cost value. The effect of refined or herb salts in the preparation of sururu burger was evaluated through the determination of proximate composition, cholesterol content, fatty acid profile and acceptability index. In herbs, phenols were evaluated. In both formulations, the protein content was above the minimum limit (15%) required by the Food Brazilian law, while the fat percentage was lower than the stablished (5%). Due to oxidation reactions, the total cholesterol content in the preparations supplemented with refined salt was significant lower (p ≤ 0.05) than that in the burgers without salt supplementation or with the herb salt. The fatty acids were more preserved in the preparation with herb salt, once the herbs are rich in phenols with high antioxidant capacity. Oregano had a significant higher content of total phenols (p ≤ 0.05), compared to rosemary and parsley. In relation to the flavor, as the Brazilian public is more adapted to more salty formulations, the acceptability index of the formulation with refined salt was significantly higher (p ≤ 0.05).