PRODUÇÃO DE DERIVADO DE PIRAMUTABA (Brachyplatystoma vaillantii): VIABILIDADE PARA UMA ESPÉCIE POUCO CONSUMIDA

• Autor(a) principal: Pereira, Ytaiara Lima
• Data de Publicação: 2020
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional do IFAM (Repositório Institucional do Instituto Federal do Amazonas)
• Texto Completo: http://repositorio.ifam.edu.br/jspui/handle/4321/1201
• topic: Antioxidante natural. Hambúrguer. Pescado Amazônico. Produto alimentício. Tecnologia de alimentos.; CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA

Piramutaba (Brachyplatystoma vaillantii) is a catfish widely exploited by industrial fishing, mainly because it is abundant in the Amazon mouth. This being a regional species of little interest to the population of the city of Manaus, the elaboration of a hamburger had the purpose of giving visibility to the species. In view of the market needs for clean label products, cupuaçu pulp was added, acting as a substitute for the synthetic antioxidant. During the course of the study, analyzes of centesimal composition, pH, stability of storage analyzes were performed in the three treatments applied (positive control, negative control and cupuaçu pulp) and colorimetric analyzes. In centesimal, the lipid composition of the treatment with cupuaçu pulp was the highest, (3.96%), as well as the pH, which was more acid in relation to the other treatments. The positive control showed a higher percentage of yield (88.93%) and less reduction during cooking (4.97%). The colorimetric analyzes indicated that, during storage, the luminosity (L *) was increasing in all treatments, and hamburgers tended to green at coordinate a * and yellow at b *. Regarding TBAR’s values, the negative and positive controls remained within the limit (2 mg MDA / kg) until 60 days, and for the clean label, the values were higher from the moment zero. It can be said that there is feasibility in producing the piramutaba fish burger, given the satisfactory characteristics presented, highlighting the need for further studies for the use of cupuaçu pulp as a natural antioxidant. Keywords: Natural antioxidant. Hamburger. Amazonian Fish. Food product. Food Technology.