INTRODUCTION

The increase in the global population has brought about a greater demand for
food and has produced an overexploitation of multiple resources, among them
the fishing boats. The large amount of by-products generated by the industry
fish processing has aroused a lot of interest in the sector of
nutrition, that is why this industry has focused on products
restructured fish, in which the muscle of
certain fish that is rich in myofibrillar proteins. Therefore, these
restructured fish products are obtained from protein-rich by-products,
which can be made from gelatinized or non-gelatinized muscle portions
gelatinize These restructured fish products have emerged in our
food for various reasons: to provide a commercial outlet for those species of
fish that are not consumed directly (due to being of low quality); due to the
protein content of the starting raw material; to take advantage of its
functional properties such as the ability to form gels; and finally, to
to extend its shelf life thanks to the addition of substances
cryoprotectants that prevent protein denaturation. Due to their content
protein is included under the designation of “New sources of protein”
(NFP), in this case of marine origin.

The origin of these products dates back 3000 years, although the first data
writings correspond to the 12th century. They are mainly products of Asian origin,
especially from Japan. The main product is "surimi" which means "meat"
of crushed and ground fish.” It is used as a raw material for the
preparation of fish pastes that have been used for centuries in the
ancient Japanese cities. Terms like "Satsumaage", "Chikuwa" or
"Kamaboko" was used to refer to those products used in the
antiquity in Japan. In Western countries, surimi was introduced in the
the 1960s due to the Japanese fleet fishing for the hake of
Alaska (Theragra chalcogramma) in U.S. waters, and with the ease
what they had for their transformation made this product spread.
quickly in the US. Then, in the 70s - 80s, it arrived at
Europe3. France and Spain are the two main European consumers.
In Spain, surimi was consumed in the 70s and 80s for the flavor it offered, today
en día se sigue consumiendo pero sobre todo por la comodidad, el aporte
nutritional (high protein content and absence of cholesterol) and for the quality;
It is increasingly being introduced into the diet of Spaniards.
the surimi industry from frozen surimi started on a small scale in
also in Japan. The traditional production of surimi depended on the
daily supply of fresh fish. This industry started to grow from
significantly since 1986, when a group of Japanese scientists
discovered a new technique to stabilize frozen surimi through the
addition of cryoprotectants that prevented it from denaturing during the
freezing, and therefore, it was an advantage for the storage of surimi
frozen. They are also used as raw material for the production of
hamburgers, cold cuts, sausages, snacks, in very diverse forms of
preparation for consumption either cold or hot. Due to the strong
sobreexplotación que se da de los productos pesqueros de alto precio en los
developing countries, many are running out. This makes one of the few
solutions that may involve using low commercial value species, which are not
they can be used directly, requiring technological manipulation
previous for the products made from it to have characteristics
attractive organoleptic properties in different types of markets. With this technology
of restructuring (in which the fish muscle once it has been washed,
substances are added to modify its stability, texture, color, flavor
they obtain other advantages such as the prolongation of the commercial life of the muscle

of fish through washing or including additives; the utilization of parts

muscles that would otherwise be eliminated; and the reduction of waste that
they contribute to pollution. In Peru, they also produce surimi. In this country, they
they use species other than Alaska pollock for the production of surimi
such as: the black anchovy (Engraulis ringens), white anchovy (Anchoa nasus)
the false flyer (Prionotus stephanophrys), bereche (Larimus pacificus). The
Peruvian production is exported to countries such as Japan, South Korea, Taiwan, France,

Lithuania and Spain, which use frozen surimi as raw material for the
preparation of other foods for human consumption. The products
fishing can significantly contribute to the improvement of intakes
food-related and on the other hand promote nutritional well-being among the different
population groups. With all these products, the food industry has
diversified and new markets have been opened through the development of these
new products

CHAPTER I STATEMENT OF THE PROBLEM

1.1 DESCRIPTION OF THE PROBLEMATIC REALITY

In the country, poor nutrition, lack of eating habits, and the high
anemia and tuberculosis rates have a very strong impact on the
health of Peruvian society. In this sense, the entities of
the state is implementing programs aimed at reducing the bad
nutrition and the high rate of tuberculosis decrease, "but without
despite the embargo, Peru continues to lead the ranking of tuberculosis and of the

malnutrition (Diario Peru 21, 2017).

Most of the Peruvian population does not have habits of
fish consumption due to its strong smell, with the exception of
consumption of typical dishes such as ceviche. In light of this situation,

countries like Japan have developed technologies that have made it

its population consumes fish-based products increased
its per capita consumption and achieving high indices of
profitability in the development of new products.
 1.2 FORMULATION OF THE PROBLEM

1.3 OBJETIVOS

Given the importance of the consumption of these fish products

restructured among the population and its use in food, as well as
the scarce bibliography found on the subject, in this work is
set the following general objective:

Learn about the new sources of marine-origin proteins: 'Surimi',

"Kamaboko", and the development of new products such as the
burgers.

Objetivos específicos:

1.- To know the species used as raw materials in obtaining

these products 'fish burgers'

2.- Estudiar la forma de elaboración, su composición, control de calidad y

labeled.

3.- To know the potential uses of these fish products

restructured in the diet

CHAPTER II: THEORETICAL FRAMEWORK

2.1 BACKGROUND

Torres, R., (2002) "Standardization of the hamburger preparation process"

of fish applying mathematical tools” (Undergraduate Thesis).
Universidad Autónoma de Baja California Sur. En esta investigación el autor
it concludes that the fish burger can be a consumption alternative
for a sector of society that does not have access to nutritional sources
complete due to their economic condition. And for the achievement of this product, it

they obtained a total of 9 formulations with different fat concentrations (6,

8 and 10%), and ground bread (8.3, 10.3 and 12.3%). The sensory evaluation of the
treatments were carried out using a 7-point hedonic scale, with 18 judges
not trained, as it was suggested as a consumption alternative.

Zapata, J., Montenegro, L., (2013) "Sensory Comparison of three

Formulations of Burgers Made from Red Tilapia
(Oreochromis sp.). Research Work. National University of Colombia.
In this research paper, the authors conclude that the three treatments
elaborated for hamburgers made from red tilapia fillet, developed
with tilapia surimi and the addition of beef and pork, they showed good
reception by untrained judges, since, when carrying out the
tastings, they showed themselves to be receptive and willing to try the samples
and to indicate their opinions about the new product.

The three analyzed tilapia hamburgers had good acceptance since

that the average satisfaction level of the three products was found to be between
levels 2 and 3 of the hedonic scale, which correspond respectively to 'I
I like it a lot" and "I like it slightly", with the level "I like it a lot" being the

most repeated rating in the three hamburgers. Therefore, there is a great

preference for the new product made from tilapia.

Velásquez F.; Sanchez A; Trujillo N. (2008) "Preparation of hamburger to

starting from Ooreochromis mossambicus x spp. Red Tilapia"Research Work.
National University of Colombia.

These authors carried out a traditional processing in the preparation of

fish burger, taking as a reference a proposed formulation
by Espeleta. (2006) and Gonzales (1990). In which the following was applied
formulation: fish meat 80%, oil 10%, textured soy 10% and
additives and inputs according to NTC 1325 (% of raw mass). And according to
the physicochemical and organoleptic analyses of the fish burger were
considered good, and of exquisite flavor producing a crafted product
of fish with characteristics of softness, firmness, and juiciness and accepted by the
audience consume through a hedonic scale.

Sabrera, V., Martínez, H., (2014) "Preparation of Mackerel Burger"

(Scomber japonicus) (Undergraduate Thesis). National University José Faustino
Sánchez Carrión- Huacho. In this thesis, the authors conclude that the study
provides the basis for using a potentially exploitable species such as
Mackerel (Scomber japonicus) and for its abundant content of essential fats.
It lends itself well to the development of new products such as the hamburger.
of fish by adding value. The amount of breadcrumbs used in
this research is 11%. based on the traditional formulation for the
preparation of the hamburger made from mackerel fish. According to the
appreciation of the panelists for this new product, the 9 treatments that are
They had a rating around 5 that corresponds to my range.
likes within the hedonic scale used.

Lazaro, N., Rafael, E. (2015) "Sensory Evaluation of Lorna's Hamburger"

(Sciaena deliciosa) and its Relationship with Freezing Storage
Undergraduate). National University José Faustino Sánchez Carrión - Huacho. In this
thesis the authors conclude that the sensory evaluation process of the
Lorna's hamburger, stored in freezing and made at intervals
from 4 days to reach 35 days at -18 °C was rejected by more than 50%
the panelists, due to the fact that the quality of the product varies according to freshness
from the raw material, so it is suggested that the hamburger preparation be
before the 30 days stored in freezing at -18 °C.

Puma, M., (2015) "Effect of the incorporation of transglutaminase and hydrocolloids

in the physical and sensory properties of tilapia burgers (Oreochromis
(Aureus) (Undergraduate Thesis). National University of San Agustín. In this thesis
the author concludes that the incorporation of the enzyme transglutaminase and the
hydrocolloids significantly improve the physical properties of the
hamburgers made from tilapia fillet, it also concludes that the use
the enzyme transglutaminase has a positive effect on the properties
physical and sensory characteristics of tilapia burgers and recommends the amount
The enzyme to be used is 0.5% for a binding capacity (once it has been
the reconstituted meat formed does not disperse even with freezing or
cooking); and gelling capacity (provides texture; retention capacity of
humidity).

Melgarejo I; Maury M. (2002) "Preparation of hamburger from

deprochylodus nigricans "boquichico" (Undergraduate Thesis). Work of
research from the Faculty of Engineering in Food Industries UNAP,
Iquitos-Peru (2002). According to the authors, the preparation of the hamburger of
fish understood the following main stages:

a. Preparation of fish pulp

b. Preparation of the mixture with the ingredients in the mixing equipment

c. Molding and packaging

Frozen

The traditional processing of the hamburger was basically followed from

red meat, including the necessary variants for the incorporation of meat
of fish. Experiments were conducted to find the formulas
suitable for the production of the mentioned product; after several
essays using fish pulp boquichico as raw material reaching
la obtención de una hamburguesa elaborada de pescado con características
similar to that of red meat: tender, firm, juicy. Several processes were applied.
burger preparation, resulting in the following formulation
suitable

Fish pulp 100.00%

Common salt (NaCl) 1.47%

Cracker/bread crumbs 4.49%

Sodium Polyphosphate 0.08%

Sugar 1.10%

Pepper 0.10 %

Monosodium glutamate 0.19%

Onion 3.57%

Powdered milk 1.45%

Egg 3.28%

Oil 3.59%

Treated water 7.30%

The ideal heat treatment to protect the product and extend its shelf life in
freezing is at -85ºC for 10 min. The stored fish burger
-20°C for 30 days retains its physical-chemical characteristics and
organoleptic properties in optimal conditions for human consumption.

Guerrero P. (2015) "Determination of the shelf life in freezing of

fish burgers made with henfish pulp” (Undergraduate Thesis).
National University of Piura. The conclusion that the author reaches is the feasibility.
in the use of the pulp of the maid with wheat flour (20%) for making
hamburgers (fresh maid fillet was: Humidity 78.44%, Proteins
19.18%, Fats 1.09% and ashes 1.26%) of great flavor and high quality. For
find the shelf life in freezing at -18ºC, of the hamburgers formulated with
maid pulp and wheat flour, in different percentages (10, 20, and 30%) are
an experimental and randomized test, and an analysis of variance by
attributes.

2.2 THEORETICAL FRAMEWORK

TECHNOLOGY OF PASTES AND SAUSAGES BASED ON FISH

Fish products made from the flesh of the fish,

they have a range of presentations. The interrelation of myofibrillar proteins,
she is responsible for the properties of the products made from
shredded fish. Myofibrillar proteins are soluble in salt, the ground
of the fish without adding sodium chloride, preserves the myofibrillar structure and the
M lines and Z bands remain intact. If to the flesh of the fish
crumbled, salt is added, and the disintegration of the structure occurs.
myofibrillar and the interaction of actin - myosin. The deposit of the shredded to
temperatures lower than the ambient temperature reinforce the splitting of
the protein helices and the interrelation between the hydrological side chains,
resulting in a dense and uniform framework. A firm framework of
gels cause the balance between protein-water interactions. The interaction
hydrophobic and disulfide bonds are the forces that ensure maintenance
of the integrity and strength of the gel framework, which is enhanced by the
oxidation and reduction reactions and exchange of sulfhidryl groups of the
myofibrillar protein with sulfhydryl reagents. The aggregation of cysteine or
sodium bisulfite to the shredded meat obtained from frozen fish, gives
as a result, the recovery of thiol groups, improving the strength of the
gel system of shredded fish products. Denaturation and
the interactions between heavy chains reduce the forming capacity
they reduce the quality of the product, the products are: from surimi,
fish cake, sausages, cold cuts in general, etc.

The fish burger is a product made from ground meat without skin, nor
espinas ni escamas, mezclado con diversos ingre dientes, cocido y congelado con
the purpose of its texture, shape, and other characteristics resembling the
hamburger made from beef (Gonzales, 1990).

Japan uses a large part of its catches for food production, not
conventional types of fish pastas, puddings, croquettes, sausages and
ham. Some of these products practically have no taste or smell of
fish, and through the addition of flavorings, colorings, and spices can be
compared to traditional or adapted meat products
characteristics demanded by each specific population. All these products
they use fish pulp as the fundamental raw material that is obtained
industrially through mechanical separators The obtained slurries
they can be used immediately or stored with stabilizers at low
temperature, having as a quality that is appreciated in them their capacity
to form gels when mixed with salt and subsequently cooked (Cifuentes,
1973; Tanikawa, 1969).
MECHANISM OF GEL FORMATION IN FISH PRODUCTS
RESTRUCTURED

One of the most important properties of these products is the ability to

the formation of homogeneous and thermosetting gels. In order for gels to form
from myofibrillar protein it is necessary for myosin and F-actin to
solubilize 14. This is achieved by adding salt at a concentration of 2.
at 3%, so that the muscle myofibrils separate and the actomyosin loses its
original structure, interact with each other and form a gel in whose network are placed
the water and ingredients. The formation of the final gel is achieved once
the protein is solubilized and a thermal treatment is applied. If the paste is subjected to
fish to a T50ºC, the structure breaks down and 'modori' is obtained which is
a gel partially degraded well by a thermocoagulation of the proteins
myofibrillar, by proteolytic degradation of myosin or by a participation of
non-enzymatic proteins that prevent the formation of Kamaboko gel. As it
if the temperature is increased and the heating time is prolonged, it produces the
protein coagulation and the gel releases water, this type of gel is more opaque and
it has a firmer consistency than the 'suwari'. Therefore, a gel is obtained
elastic, of an orderly structure, not transparent that is called
Kamaboko

MAIN FOODS MADE WITH PROTEINS OF ORIGIN

MARINE

SURIMI

The Royal Spanish Academy of Language (RAE) says that surimi is 'the paste
made from white fish meat, used to produce substitutes
of seafood or other fish." There are different authors who also tell us that
what is surimi: Borderías and Mateos, 2005 "it is the muscle of minced fish,"
washing, refining and adding sugars that protect it from deterioration that will
to suffer due to later preservation by freezing; Lanier, 1986 "surimi"
it is the only functional protein concentrate that is produced by tissue
muscular animal"y Santana in 2012 "is a concentrate of myofibrillar proteins
extracted from fish muscle through successive washings.” Surimi is a product
of high nutritional value. The importance of surimi lies in two characteristics
mainly: the first is its ability to form gel, which allows to obtain
products with a superior texture; and the second, their stability, important for
its storage in a frozen state. It is not a direct consumer product,
but is used as raw material from which they will be made
products such as fish sausages, surimi sausages, and a wide variety
of fish substitutes such as crab meat, gulas, etc.

The raw material must be of first quality, preferably starting from

white fish muscle and break-resistant. The main species
used (mentioned earlier) for its preparation are the lean cuts.
Composition Surimi and its derivatives are products of acceptable value
nutritious. They have a water content of between 75 and 84%, depending on the
conditions of the process of obtaining and the species of fish used. The
The caloric contribution is low (100 kcal /100g). They provide high-quality proteins.
biological especially myofibrillar proteins, as they preserve a good part (up to
75%) of the proteins from the fish used as raw material. It
can be used to complement the protein contribution of the diet. The amount of
fat depends on the added ingredients, in general they have low content
lipidic and absence of cholesterol. Carbohydrates (a maximum of 5%) that
the surimi does not come from the fish but from the addition of
sugars as cryoprotective substances and starch to achieve the texture
adequate, there is a lack of fiber. During the washing operation, vitamins are lost
water-soluble and minerals, so these micronutrients in the derivatives of
surimi is presented in a lower quantity than the original fish. The main
The drawback of these products is the addition of salt to promote gelation.
and the use of sodium polyphosphate salts to prevent protein denaturation
during storage in a frozen state. It is important to keep this in mind.
tell why it can cause health problems in those people who are
hypertensive. It is important to consider that both the composition and the value
The nutritional value of surimi can vary in the different presentations.
commercials (substitutes), due to the starting species (lean or fatty) and to
the addition that is made during the preparation of the different ingredients for
obtain the desired final product.

Elaboration

In general, lean species that are low cost are used in the production of surimi.
little commercial output like Alaska pollock, corvina, species that until their
They must be kept cold, and pelagic species. The elaboration process
from lean species consists of removing the head, viscera, bones, and skin
and it is proceeded to fillet, it is washed with plenty of water to remove remnants of
guts and blood. Next, the muscle is chopped up until the
obtaining a paste called 'otoshimi'. Subsequently, this paste is
wash again in a tank with water. The effectiveness of the washing water depends on
the hardness of the water, the pH, and the temperature. The hardness of the water influences the

water retention capacity, the optimal will be a medium hardness, if it is a

hard water incorporates salts and freezing is worse, and if it is with soft water
The gels are less consistent. The pH of surimi is important for its quality.
freezing conservation, since a low pH causes rapid aggregation,
during conservation, the pH should be between 6.5 - 6.7 and at low temperature for
reduce protein denaturation and microbial growth. Also, this
The washing phase is important for the formative capacity of 'ashi' (its
textura elástica) sea máxima. El proceso de lavado se realiza varias veces,en el
which removes the fat and impurities 10,18. In the next step, with this paste
a pressing or centrifugation is done to remove the excess water, but
soluble substances and substances that could be removed are also eliminated.
contaminants; it is sifted again to remove scales and thorns and thus obtain
a quality surimi. The sifted paste is passed to a mixer where they will
add cryoprotective substances (sugar, sorbitol, and polyphosphates) to prevent
the denaturation of proteins, especially myofibrillar ones, so that they do not
deteriorates during storage in frozen condition. Finally, it is molded and
It is packaged in trays and taken to freeze below -30ºC.

Surimi can also be obtained from pelagic species:

Pelagic species are those that live in midwaters or near the surface.
surface and are abundantly captured during the fishing season in a
defined fishing ground. Among these species is the sardine (Sardinops
melanosticta) and the yellowtail (Trachurus japonicus) 15. The production of surimi from
Pelagic species pose a series of problems regarding processing
of lean fish. The drawbacks that must be taken into account in their
the preparation are: the rapid deterioration after death; high content of
sarcoplasmic proteins; high content in red muscle and a large content of
fat. In the first case, due to a drastic reduction in pH, it is affected
the functional properties of myofibrillar proteins and the ability to form
gel, so it is important to neutralize the muscle as quickly as possible
fish. In the second case, having this type of fish in large quantities of
sarcoplasmic proteins that may influence gel formation must be
perform intensive washes with special solutions because these proteins are
they dissolve in solvents with a certain ionic strength. In the third case, these species
they have little content in myofibrillar proteins and many pigments that give them
color therefore it is advisable to eliminate the red muscle. And in the last case,
he is interested in removing the fat both from the red muscle and the fat that is beneath the skin

before chopping the product because if not, the fat and the muscle combine and the
removal by washing is more difficult. For the production of surimi from
Pelagic fish are utilized through various methods such as that of the Japanese Association.

of Surimi Manufacturers or the Water Jet Method.

CHAPTER II: RESEARCH METHODOLOGY

To carry out this work, various bibliographic searches have been conducted,
consulting books, scientific articles, magazines, as well as different databases
in order to obtain the broadest information about the topic we are
studying. The databases used have mainly been: theses at the level
national and international

CHAPTER III: TYPE AND DESIGN OF THE RESEARCH

The experimental procedure is based on Melgarejo (2002). The process of

the process of preparing the fish burger followed the procedure
recommended by Cerper/ITP (1985), and it was carried out using the method of
successive approximations, until obtaining a process diagram
definitive. Two formulations were tested, which are detailed in Table 1.

Decapitated and eviscerated: The specimens were decapitated and

manually eviscerated, removing head, tail, and entrails.

Filleting: This operation was carried out manually with the help of knives.
stainless steel.

The backbone was removed to obtain the fish fillets.

Washing and Draining: The obtained fillets are washed with cold water and drained.
with the help of a cloth. The optimal parameter was 10º C for 5 minutes,
temperature and time that provided the best characteristics
organoleptic.

Ground: The characteristics of ground fillets are detailed below:

Texture: Smooth

Color: Pigmentos rojo claro

Smell: Slightly fishy

Overall appearance: Acceptable,

does not have thorns.

Mixed: The ground pulp was homogenized with the addition of the inputs and
preservatives in a food mixer. The formulation that was presented
the best overall features for mixing was formulation 2 of the
Table 1 is illustrated in Figure 1.

Molding: The shape of each hamburger patty was circular with weight.
average of 50 grams.

Packaged: Every two hamburger patties were wrapped in sheets.

poligrasa and subsequently packed and sealed in double polyethylene bags
density.

Thermal Treatment: A pre-cooking was carried out at 85°C for 10 minutes. This
thermal treatment helped to define the shape and facilitate the handling of
product, in addition to reducing bacterial load and enzymatic action
responsible for the oxidation of lipids. The characteristics of the final product
After the heat treatment, the results are shown in Table 2.

After obtaining the final product, chemical analyses were conducted.

sensory and microbiological. Temperature control was also carried out.
freezing time of the product, from its initial storage stage
until the maximum freezing is achieved.

CHAPTER V. RESULTS

The results of the preparation of the fish burger from different

species (continental or maritime) were optimal given the nutritional value,
cuidados de inocuidad, de análisis físico-químico, organolépticos y
storage in relation to time, given these optimal results and
accepted by qualified and unqualified jurors for consumption of the
population as an alternative nutritional source.

CHAPTER IV: DISCUSSION OF THE RESULTS

The burgers made with different species will have a value

nutritional value higher than others either due to the species or the addition of derivatives

proteins, but their nutritional value is optimal within the allowed limits.
CONCLUSIONES

The preparation of the hamburger must be in accordance with the standards of

safety, the permitted limits for microorganisms that may affect
to the product whether in the preparation and final product.

To extend the product's lifespan and prevent it from deteriorating due to loss of
nutritional value and its physical and organoleptic characteristics has to
be stored in refrigeration or in some cases in freezing at
low temperatures such as -10º, 20ºC.

RECOMMENDATIONS

It is recommended to follow the safety parameters.

Maintain the cold chain of the raw material in the presence of

histamine.

The final product must meet the parameters for pathogenic bacteria.
non-native, like salmonella.
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