Elaboração de conserva de tambaqui (Colossoma macropomum Cuvier, 1818) com envase em molho de tucupi

Abstract

Freshwater Fish has been used in several technological processes. Tambaqui is one of native species of South America, occurring in their wild and cultivated form, with meat yield clean body above 60%. The objectives of this study were to prepare canned fish with juvenile Colossoma macropomum, tambaqui "curumim" using regional coverage sauce (tucupi), determine the proximate composition “in natura” and products, evaluate the commercial sterility, microbiological quality and verify the acceptability and consumer attitude of the canned fish. Tambaqui juveniles with an average weight of 380g were slaughtered by hiportemia and thermally processed applying three sterilization temperatures (20 min, 25 min e 30 min). The physicochemical analysis were carried out according to IAL Standards (São Paulo, 2008) and A.O.A.C., The proof of incubation ANVISA, Brasil (2001) and ordinance nr.62 (BRASIL, 2003). The data were submitted to the analysis of varianve (ANOVA) of Kruskal-Wallis complemented by Wilcoxon test, α=0,05. Experienced and not experenced consumers did not detect significant differences in the softening of the bones in the treatment of 20 and 25 minutes but these were evident in the treatment of 30 minutes (p<0.05). With respect to sensory attributes evaluated, panelists detected no differences between treatments (p>0.05). Cans processed with thermal treatment by 30 minutes showed better bone decalcification and the proximate composition of this treatment were 71,29% moisture, 20,98% protein, 5,87% fat, 1.75% ash and 138 Kcal EB/100g. All treatments presented commercial sterility and “tucupi” sauce was approved by 100% of consumers. Uniformity in farmed fish sizes facilitated the selection of fish to can. Freshwater fish, like the sea can be used in canning technology. The industrialization of farming fish is an option to reduce costs in feed. The canned fish showed acceptable levels of protein and rich in calories. The use of “tucupi” sauce in canning technology has advantages because of avaibility of raw materials (cassava), resulting in low cost of production and supply of a new type of product to the consumers.