Qualidade do patê da carne de matrinxã (Brycon amazonicus, Spix & Agassiz, 1829) e sua caracterização financeira.

Abstract

This work was carried out in order to prepare a pate fron mechanically deboned meat (CMS) of matrinxã (Brycon amazonicus) farming, mid-sized, with three formulations and its characterization as the yield of species, physic-chemical matter material and the final product, its sensory characterization using acceptance test and attitude, as well as the economic characterization of the product. The formulations were developed with 100% CMS baked, 70% -30% of CMS-baked crude, 60% -40% of CMS-baked crude, containing the same amounts of the other ingredients: water, isolated soy protein, salt, curing salts, hydrogenated fat, starch and sodium erythorbate. The species obtained a good percentage yield CMS with an average of 56.49%. The values for the chemical composition of the final products were Moisture: 61.65% Protein: 10.35%, fat: 24.40%, ash: 1.85 and carbohydrate: 1.75% for the formulation of 100 %, moisture: 60.62% protein: 10.79%, fat: 24.60%, ash: 1.78 and carbohydrates: 1.78 for the formulation of 70% -30%, moisture: 63.23% protein: 10.40%, fat: 22.96%, ash: 1.72 and carbohydrates: 1.69 for the formulation of 60% -40%. All formulations were within the standard law as its standard of identity. As for the sensory analysis of the formulation pate with 100% CMS medium yielded better baked matrinxã 94% and 86% for acceptability and consumer attitude, respectively. The project over five years achieved an IRR of 17.94% and a positive NPV of R $ 159,899.15. Therefore the formulation with the highest rate of acceptance and attitude of consumption was made with 100% CMS matrinxã cooked and the project was feasible financially.