Elaboração e composição físico-química de patê de marisco (anomalocardia brasiliana)

Abstract

Fish is a food of animal origin of fresh or salt water, used in human food. Among the fish species are shellfish, which are invertebrate animals that live in marine environments. They are bivalve molluscs that have soft bodies coated by a hard and double shell. It is suggested the use of shellfish in the preparation of pâté in order to add value and still be a possibility of increasing the income of the fish collectors. Pâté has as definition, industrialized meat product submitted to a suitable thermal process. The present work had as objective to elaborate seafood pâté of the species Anomalocardia brasiliana. Shellfish and shellfish were analyzed for moisture, lipid, ash, protein, pH and Aw parameters in order to obtain their physicochemical characterization. Their results were compared with Brazilian legislation. The raw material (shellfish) presented 66.97% of humidity, 2.34% of ash, 0.55% of lipids, 28.80% of protein, 170.06 Kcal / 100g of caloric value, 0.93 of water activity and 7.31 of pH. The elaborated seafood pate presented 68.55% moisture, 1.88% ash, 1.62% lipids, 26.44% protein, 126.38 Kcal / 100g caloric value, 0.92 for water, 6.35 for pH. In this purpose, it was confirmed that the seafood pate showed physical-chemical characteristics within the standards of identity and quality established by the legislation. Therefore, this product has a high social value and great potential in its processing, since it is a nutritionally rich and innovative product.