Engenharia de Pesca (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/16
Siglas das Coleções:
APP - Artigo Publicado em Periódico
TAE - Trabalho Apresentado em Evento
TCC - Trabalho de Conclusão de Curso
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Resultados da Pesquisa
Item Avaliação do consumo do pescado em um mercado público no município de Recife/PE(2019-06-03) Veloso, Katia Rossetti; Oliveira, Paulo Guilherme Vasconcelos de; http://lattes.cnpq.br/5700488412022830This is a quantitative research that sought to identify the consumption of fish by the buyers within the public market of the Boa Viagem neighborhood, Recife / PE, as well as the commercialization and conservation of fish in the local market. To reach this objective, a questionnaire was applied to 80 consumers, aiming to identify the sex (female / male), the age of the participants, if they consume fish and what the quantity in kg per purchase and the weekly consumption, besides the identification of the preference for the type of fish, the opinion on the hygienic conditions of this commercialization. This instrument was applied in February 2018, in the Public Market of Boa Viagem. It was possible to infer that the majority of fish consumers do so in an amount inferior to that established by the World Health Organization (WHO). We also identified that meat consumption is higher among subjects over 40 years of age, and that preference is higher for fresh and eviscerated fish. In addition, it was identified that of the responses analyzed, the purchase preference is for fish (60% of the total) when compared to crustaceans and molluscs. Regarding the hygienic-sanitary conditions, it was identified that they are inadequate with respect to the final product presented for purchase, corresponding to a percentage of 72% of the total participants.Item Potencial de utilização da carne do saramunete (Pseudupeneus maculatus) para elaboração de embutido tipo salsicha(2018) Silva, Leandro José da; Oliveira Filho, Paulo Roberto Campagnoli de; http://lattes.cnpq.br/8043850276929205Brazil has an enormous fishing potential due to the immense extension of the coast and the great amount of species that inhabit these waters. Of the total amount of extractive fishery, the majority is made by artisanal fishing. Among the various species captured saramunete (Pseudupeneus maculatus), which is a fish that occupies shallow waters especially on sand and rock bottom in reef areas. Despite being widely captured in the brazilian coast, there are not yet studies evaluating the meat of saramunete for use in sausage type products. Therefore, the goal of the present study was to evaluate the potential of saramunete’s meat for the elaboration of sausages type sausages and to evaluate the nutritional, physical-chemical and microbiological aspects. The formulation of the sausages was composed by fillets of saramunete (80%) and mechanically separated meat obtained from the ridge resulting from filleting (20%). The remaining ingredients were added in the following proportions: 1% corn starch; 2% soy isolated protein; 6% sunflower oil; 6% water; 1.4% salt; 0.2% curing salt; 0.25% antioxidant, 0.25% stabilizer, 0.2% garlic powder, 0.1% black pepper, 0.1% Jamaican pepper; 0.1% onion powder and 0.1% ginger powder. The sausages of saramunete showed 71.53% of humidity, 6.21% of fat, 2.10% of ashes and 19.15% of protein. The color of the inner region presented luminosity (L *) of 65.64, intensity of red (a *) of 6.02 and intensity of yellow (b *) of 13.80. The color of the external region presented luminosity (L *) of 61.98, intensity of red (a *) of 6.00 and intensity of yellow (b *) of 14.48. The water activity value was 0.98, pH 6.78, hardness 1092.44 g, cohesiveness 0.56 and elasticity 8.62 mm. It is observed, therefore, that according to evaluated technological aspects, meat of saramunete (fillets and mechanically separated meat) has the potential to be used in the elaboration of a product of high added value, such as sausage-type sausages, and can be produced both by artisanal fishermen and by the processing industry.