Absorção de lipídeos totais em quibe de peixe amazônico fritos por diferentes métodos.

Abstract

In this study, the total lipids in kibbeh prepared from minced Amazonian “charutinho” fish (Hemiodus spp.) submitted to different types of frying were compared. Gutted and ticked specimens of this fish were subjected to milling to produce minced fish, whose portions were separated into unwashed and washed. These portions were mixed with several ingredients, formatted and frozen. The frozen kibbehs were separated into three treatments: raw (control), subjected to frying in hot oil and the other, to the electric fryer without oil. All were analyzed for total lipid content (cold extraction method). The results were statically analyzed and compared. When raw or fried in an air fryer, fish kibbeh is less “fat” than meat kibbeh, being indicated as an alternative for individuals seeking a healthier diet. For the consumption of raw kibbeh, fish are more suitable than meat, as it has fewer total lipids the more washes are used in the washing process. However, the more washings of the minced meat occur and the fewer total lipids in the raw kibbeh, the greater will be the lipid increment after frying in hot oil, indicating that this method is inconvenient for the preparation. Therefore, fish kibbeh remains a healthy food alternative for humans if they are eaten raw or fried in an air fryer.