Processamento de conserva de matrinxã (Brycon amazonicus Spix & Agassiz, 1829) de piscicultura envasada em três diferentes molhos de cobertura.

Abstract

The canning process was tested in the study of the feasibility of using matrinxã (Brycon amazonicus) for technological processing. Juvenile fish, with an average weight between 60 and 100 g, from fish tanks in the municipality of Presidente Figueiredo-AM, were used, and the final product had its physicochemical and microbiological characteristics evaluated. The canned matrinxã presented, in percentage, 63.04% moisture, 14.57% protein, 17.65% lipids, and 2.75% ash, with an average pH of 5.36% and 1.04% sodium chloride. In the sterility test, no alterations of the products were observed. The small-sized matrinxã canned product exhibited physicochemical, microbiological, and nutritional characteristics compatible with similar commercial products.

Keywords: Fish technology, canned fish, centesimal composition.