Fish pate using waste from the Amazon fishing industry: production and acceptance

Abstract

Increasing demand for export-benefited fish leads to potentially valuable by-products (heads, offal and pimples, among others) if they are turned into new products. This research aimed to point out the productive aspects and the acceptability of fish pate prepared from residues of dorado (Brachyplatystoma rousseauxii) supplemented with smoked pirarucu (Arapaima gigas), using the natural potato and cassava thickeners. From the golden carcasses, the muscle mass was extracted, which was later crushed and washed; the pieces of pirarucu loin were smoked and reserved. All ingredients were homogenized in multiprocessor. The following were quantified: a) microbiological contamination of the mass; (b) the yields of golden-washed muscle mass and ground plus smoked pirarucu; c) the acceptability of the different formulations of the smoked pirarucu bream pâté. The formulations were F43M, F43B, F39M and F39B, where the number indicates the amount of fish and the last letter the thickener used. The mass presented low index of microbial contamination. The yields were satisfactory, and it can be pointed out that the transformation of this mass into pâté reduces by 16.98% the waste disposal in the wild. The highest acceptability of the pâté was in the formulation with the least amount of dormant associated with potato as a thickener. Although changes in the suggested formulations are necessary, it was found that the use of waste from the fishing industry for the production of pâté for human consumption was feasible, potentially reducing 170kg of material discarded in nature every 1ton of waste from industrial processing.