Desenvolvimento de produto à base de pescado com potencial de criação na região sudoeste do Paraná
The fish consumption in Brazil is undergoing positive changes, a direct result of government incentives through social programs and school meals. The records reveal an increase of 25% in the consumption of fish by Brazilians over the past two years reflecting the demand of the people for healthier f...
| Autor principal: | Belusso, Anne Caroline |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/15313 |
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| Resumo: |
The fish consumption in Brazil is undergoing positive changes, a direct result of government incentives through social programs and school meals. The records reveal an increase of 25% in the consumption of fish by Brazilians over the past two years reflecting the demand of the people for healthier foods. The southwestern Paraná region has potential for fish production via fish farming and local authorities are aimed at increasing production, but it depends on the commitment of the small farmers, who need encouragement. A promising strategy can be to diversify the production of other fish species than the usual tilapia, such as grass carp. Although fish is a food with high nutritional value, it is a highly perishable product, mainly due to the abundance of nutrients and pH near neutrality, conducive to microorganisms development. One device to overcome the short shelf life that the fish offers is the development of fish-based products. Therefore, this study aimed to develop a product with quality to meet the needs and expectations of consumers. Preliminary to the product preparation it was carried out a market research, using the questionnaire Check All That Applied (CATA), in order to discover the expectations and preferences of consumers regarding the fish derivative. Freshness analysis of total volatile bases nitrogen (TVB-N) and pH, chemical composition and biometric analysis were conducted with the grass carp samples. To elaborate the derivative it was applied basic washing with sodium bicarbonate (NaHCO3 – 0,1%), washing with cold clean water and sodium chloride solution (NaCl – 0,3%). The washing was evaluated for removal of nitrogen and pigments. Affective sensory tests of hedonic scale and buying intention were applied and in order to characterize the product developed was used questionnaire based on CATA methodology. The results revealed the CATA technique as an important consumer market survey tool, which indicates the product class to be developed and their desired characteristics. Nugget was the fish derivative produced. The raw material, grass carp, presented a freshness inside of the tolerance limits. The basic washing was efficient for nitrogen and pigments removal from the raw material; with up to 68,11% of nitrogen removal from non-protein nitrogen (NPN), 60,35% for TVB-N and total color difference of up to 17,68. The second application of CATA suggested a sensory description of the elaborated derivative as a crispy product, with faint smell of fish, light color, well seasoned and juicy. The grass carp showed high technological potential and the fish nuggets presented a high level of consumer acceptance (87,67%). |
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