Secagem e defumação liquida de file de peixe matrinchã (Brycon cephalus)

AUTOR(ES)
DATA DE PUBLICAÇÃO

2000

RESUMO

The matrinchã (Brycon cephalus) is specie of fresh water fish from the Amazon basin, that also can be found in the San Francisco and Paraguay rivers. It is also known as piraputanga and matrinchão. Now this fish is diffusing in aquiculture, for sporting fishing practice, getting a considerable attaché value. Its meat is considered of first, possessing a pleasant flavor. Salting, smoking and drying are preservation methods, that provide to the product specific characteristics that become it stable during its distribution and storage, without the need of refrigeration or freezing. Matrinchã was submitted to drying, in the form of flat plate, in a stove with forced circulation of air, previously salted and smoked using walnut vegetable extract. It was obtained it lowers microbial couting and absence of fecal coliformes and Salmonella, so much of the raw material as in the final product, confirming necessary hygiene during the process of preparation of the raw material and posterior processing. The fish "in natura" presents, on the average, 1025g of weight, 41,07cm of length, 11,69 cm of width and 6,69 of thickness. The chemical characterization of the fish "in natura" and of the final product obtained the following results: 69,96% and 51,78% of humidity, 9,91% and 16,19% of lipides, 17,80% and 27,57% of protein and 0,71% and 3,7% of ashes. Through the protein values and lipides, the matrinchã "in natura" was classified of category B. The best period of salting, in a solution of 21%, to provide 4% p/p in the final product was of 3 minutes. The equilibrium humidity, in dry base for the temperatures of 40e, 50e and 60e it was of 0,0143; 0,0112 and 0,002, respectively. The result of the non linear regression of Fick s model, considering 4 terms of the series, in spite of the correlation coefficient to be very Gloseof the unit, was not very good, due to the reiative medium errors be high. The exponential model presented better fittings in relation to the difusional model. The sensorial analysis, in relation to the scent, fIavor, texture and color, obtained great acceptabilities. Through the experimental planning, in relation to fIavor, it was verified that larger the temperature, smaller the concentration and larger the time of immersion, the product is more acceptable. For the answer color, it was verified that smaller the concentration of smoke and larger the time of immersion, the product is more accptable. In relation to texture, larger the temperature, concentration of smoke and immersion time, the product had high acceptability. For the effective diffusivity, higher the temperature and concentration of smoke, gave higher diffusivities values

ASSUNTO(S)

secagem brycon

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