Dados do Trabalho

Título

PREPARATION OF KAMABOKO USING XERELETE (Caranx latus) AND DIFFERENT CONCENTRATIONS OF CAMU-CAMU (Myrciaria dubia) POWDER

Introdução

Camu-camu (Myrciaria dubia), also known as "caçari" or "araçá d’água," is a fruit native to the Amazon region with a high vitamin C content, a potent natural antioxidant. Kamaboko is a steamed food made from fish paste and is valued for its nutritional attributes. To enhance these beneficial characteristics, this study aimed to evaluate the impact of adding different concentrations of Camu-camu powder (CC) on the proximate composition and Thiobarbituric Acid-Reactive Substances (TBARS) in kamaboko produced with Xerelete (Caranx latus).

Material e Métodos

The selected fish specimens were purchased from a local market in Niterói, Rio de Janeiro, and brought to the Physical-Chemical Control Laboratory of Animal Products at Federal Fluminense University. The dorsal muscle was finely chopped in the lab and processed into minced fish meat, which was used to prepare the surimi and kamaboko. Four treatments were developed (T1, T2, T3, T4), each containing 1%, 2%, 3%, and 4% of CC powder, respectively, while the control treatment (CT) had no CC added.

Resultados e Discussão

According to the obtained data, there were no significant differences in the proximate composition for ash, moisture, and lipids across treatments. However, for protein percentages, there was a significant statistical difference (p<0.001) between treatment T1 (15.31%) and the control (CT) (9.00%), as well as between T1 and treatments T2 (10.93%) and T3 (10.50%). Regarding TBARS, no significant differences were observed among treatments on the first day. However, on the twentieth day of storage at 10°C, all treatments differed significantly from each other. Treatment T1 (3.49 ± 1.11 mg MDA/kg) showed the lowest TBARS content among the studied treatments.

Conclusão

Based on these results, it can be concluded that adding Camu-camu to the production of kamaboko is viable. However, further studies are needed to assess the antioxidant activity of the Camu-Camu powder and/or to optimize its production.