Pacamã (Lophiosilurus alexandri): características sensoriais, químicas e agregação de valor

• Ano de defesa: 2015
• Autor(a) principal: Iwamoto, Adriane Aiko [UNESP]
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual Paulista (Unesp)
• Palavras-chave em Português: Peixe; Ácidos graxos; Alimentos - Composição; Avaliação sensorial; Peixe defumado; Fishes
• Link de acesso: http://hdl.handle.net/11449/144102

The pacamã (Lophiosilurus alexandri) is a freshwater species, endemic of the São Francisco River, with a high potential for use in Brazilian aquaculture, the main characteristics of the meat: the white color, soft texture, very tasty and without thorns; The chemical composition knowledge, mainly fatty acids profile and sensory studies are important parameters to define the products commercialization. This study aimed sensory characterization, obtaining chemical composition data and aggregation pacamã value, divided into: Chapter 1 - Sensory studies of pacamã as a way of adding value to the smoked product; and Chapter 2 - Chemical composition and fatty acid profile of wild and cultivated pacamãs: Assessment of nutritional indices. The pacamãs used in the study were caught in the São Francisco River and tributaries (Januária region - MG), dam of Three Marias - MG and from aquaculture (UFMG). The Flash Profile was applied to evaluation sensory, to determine the characteristics main of the flesh of pacamã: appearance, texture and aroma. There were differences between aquaculture and wild fish. The use of traditional smoking and liquid smoke as a way to add value to demonstrate acceptability in all sensory parameters. The results of this study may contribute to the achievement of geographical indication for pacamã, favoring the marketing and distribution of this species. The farmed and wild fishes no have shown differences in protein content, but the aquaculture showed higher lipid content (p<0.05). The pacamãs from Três Marias dam had better reason ω6/ω3 (0.67 ± 0.04); higher levels of EPA (3.74 ± 1.25) and DHA (6.52 ± 2.85). However, there were no differences in nutritional indices in the fishes from capture and aquaculture