Resumo em língua estrangeira
The hamburger is a processed form widely accepted and consumed in all social classes, and offering diversity can be an alternative in the gourmet market. And with the aim of introducing a food option, an experiment was carried out using Pintado fish (Pseudoplatystoma corruscans) as raw material, due to its popularity and easy access, with the aim of identifying the acceptance of fish meat burgers through sensory analysis by the consumers held at the Centro Universitário do Vale do Araguaia. The preparation of the burgers included removing the leather, removing thorns and grinding the meat, followed by adding ingredients and shaping 20 g burgers. The samples were
evaluated on a hedonic scale in terms of flavor, color, aroma, appearance and texture. Sensory analysis was carried out by 151 students from different courses, who responded to a specific questionnaire via QR Code. The results indicated good acceptance of the sample products.