Aproveitamento da carne de grumatã (Prochilodus lineatus) para consumo humano

Abstract

The consumption of fish in Brazil has grown in the last years, either by the search for healthy habits and foods of nutritional quality by the population or by the greater supply of fish in the market. However, the increase in the demand for easy-to-prepare foods, the low diversification of fish products and the high cost, are still obstacles to increase the consumption of fish in Brazil. Therefore, the development of technologies that allow the full exploitation of scrapings, as well as the use of species that are not valued commercially, but which are frequently found in Brazilian rivers, such as grumatã (Prochilodus lineatus), and thus contribute to Consumption of fish in Brazil. This work aims to improve the use of grumatã meat through purification in different periods and to study the acceptance of the fillet of this fish by the consumer market. The experiment was carried out at the Experimental Fish Laboratory and at the Food Processing Laboratory I and II of the Federal University of Pampa - UNIPAMPA - Campus Uruguaiana and Itaqui - RS. This work was carried out in two stages, using 44 specimens of grumatã (P.lineatus), in a dam located in Granja Pai Passo, in the Municipality of Barra do Quarai - RS, on average 1.5 to 2 kg , In the first stage, the grumatã was collected with a mesh of 7 mm mesh, the purification carried out in 06 treatments, with different periods of time, T0: without purification, T24: 24 hours of purification, T48: 48 hours of purification, T72: 72 hours of purification, T96: 96 hours of purification and T120: 120 hours of purification, slaughtering was by thermal desensitization or termonarcosis, in the second stage the tests were performed Hedonic and Sensorial Scale, Prediction Ordering test and Bromatological analysis Where the variables moisture, lipids, proteins and gray of the fillet of grumatã were verified. It was concluded with this work more efficient purification time was the 48 hours showing improvement in the organoleptic characteristics and acceptability of grumatã fillets.