Empanado tipo nugget formulados com resíduos do pescado tucunaré (Cichlas Ocellaris).

Abstract

This study aimed to develop a fish peacock bass casting flour for human consumption, and with it to develop a product (nuggets type fingers) from the partial replacement of fish fillet for housing flour and check parameters physical, chemical and microbiological raw material (fresh fillet and carcass meal) and the final product (nuggets). In addition, there was the sensory analysis of nuggets to verify its acceptance (appearance, color, aroma, flavor, texture, purchase intent and preference). For this, three formulations were prepared for nuggets (F1: 100% fillet of fresh - standard formulation; F2:25% fillet of fresh and 75% casting flour, F3: 50% fillet of fresh and 50% of carcass meal). The physico-chemical analysis of nuggets resulted in high ash content compared with the literature (4.45% to 11.25%); protein and lipid increased considerably as raising the substrate concentration in the product flour. Regarding humidity, all samples were statistically different (p <0.05) between them. The results of the microbiological analyzes fillet, flour and nuggets demonstrated that the products were within the standards required by law. In the sensorial analysis did not present a significant difference between samples with the addition of flour (F2 and F3) and the standard formulation (F1) for the evaluated parameters (appearance, color, aroma, taste, texture); the three formulations had notes on the scale between "certainly buy" (1) to "possibly buy" (2) for the purchase intention parameter.