Adding value to fish: Sensory analysis of canned fish in brine and in pate form
DOI:
https://doi.org/10.33448/rsd-v11i9.31057Keywords:
Purchase intention; Piavuçu; Lambari; Sensory analysis; Organoleptic properties.Abstract
The process of cooling and freezing fish in slaughterhouses, transport, and storage until it reaches the final consumer has high costs in the production chain. Some fish species have low commercial value, especially those that at the time of harvest are undersized for industrial processing. To analyze a possible alternative to add value to fish, this work evaluated the quality presented by canned four freshwater fish species: Tilapia (Oreochromis niloticus); Tucunaré (Cichlao cellaris); Piavuçu (Leporinus macrocephalus), and Lambari (Astyanax altiparanae), both prepared in brine and in pâté. Twenty-four 270 grams cans of these canned fish were used and bromatological, microbiological and sensory analyses were performed. The sensory analysis was performed by 35 testers, who assigned scores from 1 to 9 for organoleptic attributes, such as appearance, aroma, flavor, color, consistency, and overall impression. The data were submitted to several statistical analyses, such as: Analysis of Variance (ANOVA), Principal Component Analysis (PCoA), Permutational Analysis of Variance (PERMANOVA). The results indicate a higher preference for fish in pâté form and a good acceptance of the piavuçu, tilapia and tucunaré canned brine. The analyses of purchase intention of the canned fish followed the sensorial test, showing better purchase intentions for the canned fish in pâté form, and a good purchase intention for the canned Lambari, Piavuçu and Tilapia. Therefore, the use of canned fish in brine and pâté may constitute a viable alternative to add value to the fish, well as enable the diversification of products derived from this raw material, easy to prepare, without the need for refrigeration.
References
Association of Official Analytical Chemistry - AOAC. (2005). Official methods of analysis of the AOAC. 18 ed. Gaithersburg.
Barroso, R. M., Munõz, A. E. P., Tahim, E. F., Webber, D. C., Albuquerque Filho, A. da C., Pedrosa Filho, M. X., Tenório, R. A., Carmo, F. J. do., Barreto, L. E. G. de S., Muehlmann, L. D., Silva, F. M. & Hein, G. (2018). Diagnóstico da cadeia de valor da tilapicultura no Brasil. Brasília: Embrapa, 181p. 2018.
Caldas, K. D. P., Santos, P. R. B. & Atayde, H. M. (2018) Patê de peixe usando resíduos da indústria pesqueira amazônica: produção e aceitação. Revista Ibero-Americana de Ciências Ambientais, v. 9, n.6, p. 188-198, 2018.
Cardoso, D. A. (2015). Desenvolvimento de hambúrguer de piavuçu (Leporinus macrocephalus) adicionado de proteína texturizada de soja. Dissertação. Programa de Pós-Graduação em Ciência Animal. Universidade Federal de Mato Grosso. 48f.
Cavalcanti, J. M. M., Avelar, E. A., do Amaral, F. R. C. B. & Freitas, K. A. (2021). O Mar Não Está Para Peixe: Análise de Custos Incrementais na Pandemia. Revista de Administração Contemporânea, 25(spe).
Dutcosky, S. D. (2007). Análise sensorial de alimentos. Curitiba: Editora Universitária Champagnat.
Dutcosky, S.D. (2011). Análise sensorial de alimentos. 3rd ed. Curitiba, PR: Champagnat. 426 p.
Dutra, F. M., Machado, W. J., Caetano, M. S. & Gobbo, A. (2012). Avaliação sensorial do processamento em conserva, utilizando-se as espécies: tilápia (Oreochromisniloticus), lambari (Astianaxspp) e pacu (Piaractusmesopotamicus). Revista Brasileira de Produtos Agroindustriais, 14(3). p. 239-244.
Evangelista, J. (200). Tecnologia de Alimentos. São Paulo: Editora Varela.
Feiden, A., Napoli, M. A. dos S. de., Macedo, H. R., Chidichima, A. C., Corrêia, A. F. & Grandi, A. M. de. (2022). Consumption and use of water in freshwater fish slaughterhouses. Research, Society and Development, 11(6), e55511629360. https://doi.org/10.33448/rsd-v11i6.29360
Instituto Brasileiro de Geografia e Estatística – IBGE. (2021a). Produção da Pecuária Municipal. p.1-8. Rio de Janeiro. Disponível em: https://www.ibge.gov.br/estatisticas. Acesso em 15 maio de 2022.
Instituto Brasileiro de Geografia e Estatística – IBGE. (2021b). Pesquisa pecuária municipal. Tabela 3940 – Produção da aquicultura, por tipo de produto - 2021. Disponível em: https://sidra.ibge.gov.br/tabela/3940. Acesso em 10 de fevereiro de 2022.
Kazhibayeva, G., Issaeva, K., Mukhamejanova, A., Khayrullin, M., Kulikov, D., Lebedeva, N.Gribkova, V. & Rebezov, M. (2019). Development of formulation and production technology of fish pate for therapeutic and prophylactic purposes. International Journal of Engineering and Advanced Techonology. 8.
Laso, J., García-Herrero, I., Margallo, M., Vásquez-Rowe, I., Fullana, P., Bala, A., GAzulla, C., Irabien, A. & Aldaco, R. (2018). Finding and economic and environmental balance in value chains based on circular economy thinking: an eco-efficiency methodology applied to the fish canning industry. Resources, Conservation & Recycling, 133. pages 428-437.
Moraes, I. V. M. (2008). Dossiê técnico: tecnologia do pescado.
Oetterer, M. (2002). Industrialização do pescado cultivado. Guaíba: Agropecuária, 200p.
R Core Team (2021). R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. URL https://www.R-project.org/.
Scarparo, A. L. S. & Bratkowski, G. R. (2017). Manual para aplicação dos testes de aceitabilidade no Programa Nacional de Alimentos Escolar (PNAE). Ministério da Educação e Cultura - MEC. 2ª ed. Brasília.
Silva, N., Junqueira, V. C. A. & Silveira, N. F. A. (1997). Manual de Métodos de Análise Microbiológica de Alimentos. São Paulo: Livraria Valera.
Silva, T. S. & Piana, P. A. (2020). Production of tilapia in biofloc with different salt conditions: an evaluation of body composition and organoleptic properties. Boletim do Instituto de Pesca, 46(1). DOI: 10.20950/1678-2305.2020.46.1.537.
Szenttamásy, E. R., Barbosas, M. V. B. Oetterer, M. & Moreno, I. A. M. (1993). Tecnologia do pescado de água doce: aproveitamento do pacu (Piaractus mesopotamicus). Scientia Agricola, 50(2).
Tangkanakul, P., Auttaviboonkul, P., Tungtrakul, P., Ruamrux, M., Hiraga, C., Thaveesook, K. & Yunchalad, M. (2005). Utilization of fish flour in canned concentrated seasoning stock for Thai foods preparation. Kasetsart Journal (Natural Science) (Thailand), 39(2). ISSN 0075-5192. p. 308-318.
Teixeira, L. V. (2009). Análise sensorial na indústria de alimentos. Revista do Instituto de Laticínios Cândido Tostes. 64 (366), p. 12-21.
Vieira, R. H. S. F. (2004). Microbiologia, higiene e qualidade do pescado. São Paulo: Varela.
Zanini, K. R. P., Kunick, L. & Leonhardt, G. (2011). Contribuição ao emprego do modelo de difusão na otimização do processamento térmico de alimentos enlatados. Acta Scientiarum Technology. 33(3), p. 343-349.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Bruna Alessandra Von Dentz; Ana Maria da Silva; Humberto Rodrigues Macedo; Leonan Coelho da Costa; Fabio Bittencourt; Altevir Signor; Wilson Rogério Boscolo; Arlindo Fabrício Corrêia; Aldi Feiden
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
