Use of low commercial value fish in the preparation of cooked inlaid ham type: literature review
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | The Journal of Engineering and Exact Sciences |
Texto Completo: | https://periodicos.ufv.br/jcec/article/view/14891 |
Resumo: | 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. |
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The Journal of Engineering and Exact Sciences |
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Use of low commercial value fish in the preparation of cooked inlaid ham type: literature reviewAproveitamento de pescado de baixo valor comercial na elaboração de embutido cozido tipo apresuntado: revisão de literaturaAquacultureConsumptionCo-productsFishAquiculturaConsumoCoprodutosPeixeIn 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.Na pesca comercial praticada no litoral brasileiro ocorre à captura de animais considerados de alto e baixo valor comercial. Os de baixo valor são subutilizados ou descartados pelos pescadores, gerando altos gastos e perdas econômicas. Utilizar esses animais na elaboração de novos produtos, como fishburguer, kamaboko e até mesmo embutidos cozidos, mostra-se uma estratégia de processamento interessante e alternativa ao descarte. Neste contexto, o objetivo deste trabalho foi realizar uma revisão de literatura acerca da utilização de peixes de baixo valor comercial, com enfoque na elaboração de embutidos, como forma de aproveitamento desses animais. Observou-se que diversos estudos evidenciam a viabilidade tecnológica do emprego de animais de baixo valor agregado na elaboração de embutidos cozidos, além de ressalta-los como instrumentos alternativos de destinação e agregação de valor ao produto. Embora estudos mais abrangentes e inter-regionais sejam necessários, pesquisas com consumidores da região Norte do Brasil comprovam ainda a alta aceitabilidade deste produto, revelando-se assim também como um recurso factível para o aumento do consumo de pescado no país.Universidade Federal de Viçosa - UFV2022-11-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1489110.18540/jcecvl8iss10pp14891-01aThe Journal of Engineering and Exact Sciences; Vol. 8 No. 10 (2022); 14891-01aThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 10 (2022); 14891-01aThe Journal of Engineering and Exact Sciences; v. 8 n. 10 (2022); 14891-01a2527-1075reponame:The Journal of Engineering and Exact Sciencesinstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/14891/7647Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCipriano, Lévison da CostaPereira, Thais Regina de CastroAzevedo, Estella Francisco deOliveira, Carolina Moura deMano, Sergio BorgesEsmerino, Erick AlmeidaMarsico, Eliane Teixeira2022-12-21T14:46:10Zoai:ojs.periodicos.ufv.br:article/14891Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/oai2527-10752527-1075opendoar:2022-12-21T14:46:10The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Use of low commercial value fish in the preparation of cooked inlaid ham type: literature review Aproveitamento de pescado de baixo valor comercial na elaboração de embutido cozido tipo apresuntado: revisão de literatura |
title |
Use of low commercial value fish in the preparation of cooked inlaid ham type: literature review |
spellingShingle |
Use of low commercial value fish in the preparation of cooked inlaid ham type: literature review Cipriano, Lévison da Costa Aquaculture Consumption Co-products Fish Aquicultura Consumo Coprodutos Peixe |
title_short |
Use of low commercial value fish in the preparation of cooked inlaid ham type: literature review |
title_full |
Use of low commercial value fish in the preparation of cooked inlaid ham type: literature review |
title_fullStr |
Use of low commercial value fish in the preparation of cooked inlaid ham type: literature review |
title_full_unstemmed |
Use of low commercial value fish in the preparation of cooked inlaid ham type: literature review |
title_sort |
Use of low commercial value fish in the preparation of cooked inlaid ham type: literature review |
author |
Cipriano, Lévison da Costa |
author_facet |
Cipriano, Lévison da Costa Pereira, Thais Regina de Castro Azevedo, Estella Francisco de Oliveira, Carolina Moura de Mano, Sergio Borges Esmerino, Erick Almeida Marsico, Eliane Teixeira |
author_role |
author |
author2 |
Pereira, Thais Regina de Castro Azevedo, Estella Francisco de Oliveira, Carolina Moura de Mano, Sergio Borges Esmerino, Erick Almeida Marsico, Eliane Teixeira |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Cipriano, Lévison da Costa Pereira, Thais Regina de Castro Azevedo, Estella Francisco de Oliveira, Carolina Moura de Mano, Sergio Borges Esmerino, Erick Almeida Marsico, Eliane Teixeira |
dc.subject.por.fl_str_mv |
Aquaculture Consumption Co-products Fish Aquicultura Consumo Coprodutos Peixe |
topic |
Aquaculture Consumption Co-products Fish Aquicultura Consumo Coprodutos Peixe |
description |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-11-22 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14891 10.18540/jcecvl8iss10pp14891-01a |
url |
https://periodicos.ufv.br/jcec/article/view/14891 |
identifier_str_mv |
10.18540/jcecvl8iss10pp14891-01a |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14891/7647 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
dc.source.none.fl_str_mv |
The Journal of Engineering and Exact Sciences; Vol. 8 No. 10 (2022); 14891-01a The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 10 (2022); 14891-01a The Journal of Engineering and Exact Sciences; v. 8 n. 10 (2022); 14891-01a 2527-1075 reponame:The Journal of Engineering and Exact Sciences instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
The Journal of Engineering and Exact Sciences |
collection |
The Journal of Engineering and Exact Sciences |
repository.name.fl_str_mv |
The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
|
_version_ |
1808845247632900096 |