Use of low commercial value fish in the preparation of cooked inlaid ham type: literature review

• Autor(a) principal: Cipriano, Lévison da Costa
• Data de Publicação: 2022
• Outros Autores: Pereira, Thais Regina de Castro, Azevedo, Estella Francisco de, Oliveira, Carolina Moura de, Mano, Sergio Borges, Esmerino, Erick Almeida, Marsico, Eliane Teixeira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Engenharia Química e Química
• Texto Completo: https://periodicos.ufv.br/jcec/article/view/14891
• topic: Aquaculture; Consumption; Co-products; Fish; Aquicultura; Consumo; Coprodutos; Peixe

In commercial fishing practiced on the Brazilian coast, animals considered of high and low commercial value are caught. Low value ones are underused or discarded by fishermen, generating high expenses and economic losses. Using these animals in the elaboration of new products, such as fishburger, kamaboko and even cooked inlaid, proves to be an interesting processing strategy and an alternative to disposal. In this context, the objective of this work was to carry out a literature review about the use of fish of low commercial value, focusing on the elaboration of sausages, as a way of using these animals. It was observed that several studies show the technological feasibility of using low value-added animals in the elaboration of cooked sausages, in addition to highlighting them as alternative instruments for destination and adding value to the product. Although more comprehensive and inter-regional studies are needed, research with consumers in the North region of Brazil still proves the high acceptability of this product, thus revealing itself as a feasible resource for increasing fish consumption in the country.