Análise sensorial de caldos e canjas elaborados com farinha de carcaças de peixe defumadas: aplicação na merenda escolar

Abstract

A tilápia do Nilo (Oreochromis niloticus) é o peixe mais cultivado em quase todo Brasil, com mais de 38% do total produzido; seguida das carpas e dos peixes redondos (tambaqui, pacu e tambacu), ambos representando em torno de 25% (IBAMA, 2005).Apesar do grande mercado consumidor, o país apresenta um dos menores índices de consumo per capita de pescado do mundo, tendo apenas a décima posição na América do Sul (FAO, 2005). A média nacional é de 7 a 8 kg/hab/ano, quase a metade do recomendado pela Organização Mundial de Saúde (12 kg/hab/ano) e muito inferior à média mundial de 15,8 kg/hab/ano. No Brasil, dentre os consumidores de peixes, as crianças são aqueles que apresentam o menor consumo, necessitando de maior trabalho de educação nutricional para estimular o consumo de pescado, melhorando a qualidade da dieta das crianças e surgindo a possibilidade de aplicação na merenda escolar, como sendo uma das estratégias. AbstractThis work evaluated the acceptance of soups and broths prepared with aromatized meals made from smoked fish carcasses. The species of fish used for smoking were Nile Tilapia , carp, and pacu. The carcasses were washed, labeled, weighted, immersed in a solution of brine with aromatic herbs, and smoked. The smoked product was crushed to obtain the meal, which was used to cook the soups and the broths . Portions of meals, broths and soups were sampled by 40 tasters based on a simple stimulus method, which evaluated characteristics such as aroma, flavor, color, texture, aspect, and general acceptance. Considering the three species of fish used to prepare the meals, there were not significant differences (P > 0,05) in the products general acceptance. Soups made with these meals had an excellent acceptance , and so no notable differences in the evaluated attributes were found . The broth made with pacu carcass meal was rated the lowest comparing to the other broths. Therefore, aromatized meals can be used to supplement products destined to human consumption. They can be also used to supplement school meals improving the nutritional quality of children's meal. Such utilization would give a noble destination to residues, which can cause serious impacts if discarded in the environment. Keywords: fish residue; sustainability; hunger combat; human nutrition. ResumoO trabalho avaliou a aceitação de caldos e canjas elaborados com farinhas aromatizadas desenvolvidas a partir de carcaças de peixes defumadas. As carcaças de tilápia do Nilo, carpa e pacu foram lavadas, identificadas, pesadas, imersas em salmoura com ervas aromáticas e defumadas. O produto defumado foi submetido à moagem para obtenção das farinhas, a partir das quais foram elaborados o caldo e a canja. Porções das farinhas, dos caldos e das canjas foram avaliadas por um painel de 40 provadores utilizando-se um método de estímulo simples, sendo avaliados os atributos: aroma, sabor, cor, textura, aparência e aceitação geral. Não houve diferença significativa (P > 0,05) na aceitação geral dos produtos. Os caldos elaborados com estas farinhas tivera...

<b>Formulation of fish waste meal for human nutrition

“…Technology Maringá, v. 39, suppl., p. [525][526][527][528][529][530][531]2017 in polyunsaturated fatty acids, mainly the ones from omega-6 series (n-6) and omega-3 (n-3), such as arachidonic acid (ARA or C20:4n-6) and the eicosapentaenoic acid (EPA or C20:5n-3) respectively, with EPA being able to originate docosahexaenoic (DHA or C22:6n-3) (Tapiero, Nguyen, Couvreur, & Tew, 2002, Tocher, 2003. The usage of waste generated by fish industry in Brazil is very low (Godoy et al, 2010) and the quantity of produced residue is significant, varying from 8 to 16% when the final product is gutted fishery or 60 to 72% when the final product is skinless fillet (Kubitza & Campos, 2006). These residues present great quantity of material rich in protein, which are usually converted into products for animal nutrition, such as meals and fertilizers of low market value (Chalamaiah, Kumar, Hemalatha, & Jyothirmayi, 2012), fish oil, protein concentrates, surimi, pâtés, silage, among others (Morales-Ulloa & Oetterer, 1995, Bimbo, 2000.…”

“…Several studies were conducted in order to develop fish meals for human consumption (Franco et al, 2009, Godoy, Franco, Souza, Stevanato, & Visentainer, 2013, by adding it in products like cookies and biscuits (Franco et al, 2013), snacks (Justen et al, 2011), stocks and soups (Godoy et al, 2010), among others. This inclusion was considered viable to increase nutritional value of products; apart from the fact that developing products with addition of fish and its derivatives is a way of supporting this product consumption and incrementing fishery productive chain.…”

O consumo de peixe anchoita na alimentação escolar: aceitabilidade e adesão

“…Apesar desses benefícios, observa-se a pouca oferta de alimentos à base de pescado nas escolas do Rio Grande do Sul 15 . No entanto, alguns estudos 6,16,17 demonstram que a introdução de produtos à base de peixe na alimentação escolar é uma alternativa viável, corroborando os resultados desta pesquisa.…”

“…Apesar de seus benefícios comprovados à saúde, o Brasil apresenta um dos menores índices de consumo per capita de pescado do mundo. A média de consumo nacional é de 7 a 8 kg/hab/ano, inferior ao recomendado pela Organização Mundial da Saúde, que é de 12 kg/hab/ano, e à média mundial de 15,8 kg/hab/ano 6 . Em relação à média de consumo do pescado na alimentação escolar, o per capita é de apenas 41,4 g/aluno/refeição 7 .…”

Preparation of lasagnas with dried mix of tuna and tilapia

“…These pasta products, such as lasagna, can have their nutritional value increased by adding non-traditional ingredients to their formulation without apparent loss of quality (Petitot et al, 2010). Several studies have shown that the inclusion of protein concentrates from fish or fish meal into sweet and savory products can increase the nutritional value of the product (Ibrahim, 2009;Godoy et al, 2010;Coradini et al, 2015), including of pasta .…”