TRADITIONAL TECHNOLOGY APPLICATION IN FISH PROCESSING IN THE REGION OF LOWER AMAZON, STATE OF PARA
The manufacture of products made from fish meat is still unknown, and there are a few factories and warehouses of fish processing that produce products of fish on a large scale. The fish products have high nutritional value and are excellent sources of protein, minerals, fatty acids omega series 3 and vitamin B. To extend the life of the fish can be employed various processing techniques as well as slow down the oxidation maintaining the quality of the fish meat, add value to the final product. Sausages, breaded, smoked, pates, cookies and burgers can be made from the fish and meat processing varies according to the technique used. This study aimed to develop several products from traditional technologies of processing (smoking, adding additives, empanamento and freezing) from mapará meat (Hypophthalmus edentatus). The procedure was performed at different stages: Getting the fish meat, withdrawal of fillets (without skin), getting the fish home folder, adding additives and curing, and other procedures specific to certain products. Were developed 11 products processed from mapará meat, thus yielding differentiated and competitive products, presenting new options to choose from when consumer market in the west of Pará.
PaperID: p 3708-3721
Author's Name: Marilu Teixeira Amaral, Greyce Kelly da Silva Aparício, Pauliana Leão de Souza and Ângela Maria Lobato dos Santos
Volume: Volume 7
Issues: Volume 7
Keywords: Fish Technology, Entrepreneurship, Innovation.