Apertização de pescado do Pantanal mato-grossense

• Autor(a) principal: Reis, Jaqueline Oliveira dos
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/240
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Conservas; Pacu; Peixe; Canned food; Pacu; Fish

The food preservation process created by Parisian Nicolas Apert in 1809 is the same one currently produced that is popularly known as canned or canned food, and has been growing considerably, as industries have a wide range of canned foods. In this opportunity we propose the tightening of the species Piaractus mesopotamicus, known as "Pacu" popular of the region of Cuiabá-MT. The objective of this work was to understand the physical-chemical and sensorial characteristics of the fish, and for this purpose, laboratory analyzes were performed to identify a macrosutrient composition of macronutrients. Soon after following the steps of the product will undergo a sterilization test to prove a quality of product and ensure a quality of processing. A sensorial analysis of the product was carried out using a hedonic scale of 5 points for global evaluation of the product by participants of the sensorial analysis that is compared an already existing product in the market, a sardine. The aperture process is a very useful way to add value to the regional fish as well as offer its conservation, promoting an increase in shelf life of the product. Chemical-chemical results show that pacu has higher amounts of protein than sardines. The acceptability and purchasing preferences of pacú according to a sensorial analysis also proved superior in relation to sardines.