Dados do Trabalho

Título

PHYSICOCHEMICAL CHARACTERIZATION OF PIRAMUTABA (Brachyplatystoma vaillantii) PATTIES MADE WITH INDUSTRIAL FISH RESIDUES

Introdução

The piramutaba (Brachyplatystoma vaillantii) is a catfish commonly found in the Northern region of Brazil. The increase in the production of these fish and their industrial processing generates tons of waste, which if improperly discarded, can cause serious environmental impacts. The utilization of this waste, derived from filleting, evisceration, and scaling, is used for the production of Mechanically Separated Meat (MSM), becoming an option for the elaboration of food products. This work aimed to develop a food product based on MSM with good nutritional parameters, in order to optimize the use of piramutaba waste.

Material e Métodos

Piramutaba patties were prepared with saffron, cumin, black pepper, mint, lemon, garlic, and MSM, mixed and kept refrigerated. The following analyses of the centesimal properties were then performed based on the Adolfo Lutz Institute and AOAC manual: moisture, ether extract, ash, crude protein, total carbohydrates, and energy value.

Resultados e Discussão

The results showed the following values: moisture (71.03%), within the parameters for aquatic organisms, which range from 60 to 85%. The lipid values (4.88%) were within the variation of 0.6 to 36% depending on the parts of the fish where the waste was extracted. The ash content (3.22%) was high when compared to research on waste from other fish, which can be justified by the prior addition of seasonings to the product. The crude protein content (15.03%), when compared to other studies with MSM from pink catfish, yellow hake, tilapia, and piramutaba, the values were similarly close, which according to the literature, piramutaba is an excellent source of protein. The carbohydrate content (4.84%) slightly exceeded values found in the literature due to the presence of ingredients (mint) and seasonings (saffron) added to the patties. Finally, the energy value (108.88 Kcal) was slightly higher, with the justification attributed to the fat content of piramutaba, which is classified as a fatty fish, with an energy value between 150 to 220 Kcal/100g, and the presence of saffron and other ingredients that influenced the caloric values.

Conclusão

Therefore, this work demonstrates that piramutaba patties can be a highly nutritious food product and a sustainable alternative for the utilization of waste from fish.