Desenvolvimento de bagre (Genidens barbus Lapècede, 1803) salgado e seco visando inserção sócio-econômica à pesca artesanal do Município de Itaguaí, RJ

Abstract

In Rio de Janeiro, fish production is broadly quota species, but some are in overfishing situation, becoming important to study potentially usable species from a nutritional point of view, in view of the high volume of arrivals and low economic exploitation that some species such as catfish, offer the state. The catfish-white was the object of study of this work, as was among one of the eleven species most landed at the national level in 2010, and low utilization in the consumer market. In the municipality of Itaguai, RJ, at certain times of the year this species has certain demand and good acceptance by the local consumer market in the salt form and / or dry. The objective of this study was to elaborate a salted and dried product from a species of catfish (Genidens barbus) captured in the Bay of Sepetiba, species of low commercial value in the municipality of Itaguai, from artisanal processing techniques as a way to conserve and add value to fish. Chemical composition analysis of Genidens barbus were held in natura over the seasons (fall, winter, spring, summer) and the evaluation of the performance of the filleting process. The physical and chemical quality of the raw material showed satisfactory. To evaluate the best answers in the preparation of salted and dried catfish white, we used the response surface methodology, with the independent variables: salt concentration (10, 13, 20, 27, 30%) and drying temperature (30, 33, 40, 47, 50 °C) and dependent in post-curing moisture, post-drying moisture determination chlorides, soluble proteins in the brine, TBARS at 0 (zero), 7, 14, 21 days, processing yield, water loss, weight loss. The results obtained for salted and dried product were satisfactory in terms of nutritional quality, physico-chemical and microbiological. The yield of the filleting process was 27.42%. From the results obtained, it was observed that the maximum water loss occurred when the osmotic treatment was carried out in more concentrated salt solutions (27% and 30%) and higher temperatures within the ranges studied in this work (47° C and 50° C). The loss of soluble proteins in the brine was negligible in the salting process. TBARS The results obtained in this study showed a better application of Genidens Barbus processing for samples processed with higher salt concentrations (27 and 30%), showing that lipid oxidation occurred more rapidly at low concentrations over the storage time. The work showed that the catfish-white, it is feasible to low investment technological processes (salting and drying) in fishing communities, showing possible the development of a product with higher added value using good manufacturing practices. The salting process proved to be an excellent fish conservation method, beyond its desirable sensory property and high nutritional value, and that should be encouraged in our country with the use of good manufacturing practices. Therefore, it is believed that further studies should be conducted so that more information on the processing of this kind have been acquired.