Avaliação e caracterização de concentrado proteico de pescado (“farinha” de piracuí) proveniente da cidade de Belém - PA

• Main Author: Rodrigues, Mayara Lima Ribeiro
• Publication Date: 2014
• Format: Bachelor thesis
• Language: por
• Source: Biblioteca Digital de Monografias da UFMT
• Download full: http://bdm.ufmt.br/handle/1/168
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Avaliação microbiológica; Sensorial; Análises físico-químicas; Proteína; Contaminantes físicos; Slow food; Microbiological analyzes; Sensory; Physical and chemical analyzes; Protein; Physical contaminants; Slow food

This study aimed to evaluate and characterize the quality of "flour" of Piracuí marketed in Belém-PA, for physico-chemical, microbiological and sensory aspects. Through the results found in the physico-chemical analysis, it was observed that the Piracuí has a high protein value ranged from 66.90 to 69.80 g/100g, a relatively high content in lipids (8.62 to 8, 91g/100g), low humidity (17.85 to 18.82 g/100g) and Aw (0.6446 to 0.6467). The energy value found ranged from 341.06 to 356.74 g/100g, this is a high value, considering a 2,000 calorie diet. With these characteristics, the "flour" of Piracuí can be consider a kind of Concentrated Protein Fish. However, the microbiological analyzes showed that the hygienic and sanitary conditions about the production of this product were poor. The counts for coagulase positive Staphylococcus and mesophilic were higher than the limits permitted by the law and literature, respectively. In addition, in the evaluation of physical contaminants it was observe presence of insect fragment, snail shell, vegetable fragment and vertebrae of more than one species of fish. In sensory evaluation, it could be observe that the product was news for the most evaluators, 89.29% said that they had no knowledge about this product. It was also observed that the product was not well accepted, because in none of the evaluated attributes (color, flavor, smell of rancid and overall appearance) the notes amounted 70% acceptance rate. We conclude that the "Flour" of Piracuí is an important commercial and nutritional product, but needs standardization of production and the establishment of specific legislation to regulate the characterization of the product.