Physical assessment and proximal analysis of fish burgers made from pulp of Piaractus brachypomus including textured soya flour.

The white Cachama (Piaractus brachypomus), it's an economically important species in the continental acuicultura of Latin America and alternative to meat processing. . The objectivo of the research was the determination to the yield of the Cachama P. brachypomus and his obtaining in flesh, for the accomplishment of meats to Fish burgers with incorporations different of texturizada soy bean flour(HST) with the intention to enrich the proteins of animal origin, emulsificar and to stabilize the product. To these were realized and physical analysis (cooking yield (RC), diameter reduction (DR), fat retention (GR), retention humidity (RH), as well as analysis proximals). There was established an random completely experimental design, with four different formulations from 0, 3, 6 and 9% of incorporation of HST mixed with Cachama's flesh, with 4 repetitions for a total of 16 experimental units. Meeting a variation between 21.50 to 24.10% of flesh in lengths average specimens between 27.86 to 32.86cm; in the physical evaluations existed significant highly differ (P < 0.05) when HST was joins. The Moisture and fat of the raw fish burger fulfill with the established parameters in the norm COVENIN 2127-1998. On the other hand the protein changed between 17.57 to 18.20%, in those included HST of 6% and 9%. One concludes that the above mentioned flesh of fish provides an excellent technological response and alternative of presentation with incorporation of HST that improves the physical characteristics of product.