Avaliação sensorial de matrinxã (Brycon amazonicus) enlatada com cobertura de óleo vegetal

Abstract

The canning industry in Brazil has supply problems, since the extractive fishing sardine does not meet industry demand, causing the need to import fish from other countries. In this context, there is the proposal to use the matrinxa (Brycon amazonicus) as an alternative to sardines (Sardinella brasiliensis) for the canning of fish industry. This work aimed to evaluate the nutritional and sensory quality and matrinxa cans in vegetable oil. To evaluate the acceptance we used three canned fish samples with vegetable oil coverage, as follows: matrinxa, freshwater and saltwater sardine sardines. A preference test and an acceptance hedonic scale of nine points was applied. There was no significant difference in preference between the matrinxa and freshwater sardines, however, the matrinxa and saltwater sardines differ significantly, and canned matrinxa was the most preferred. For the color attribute, flavor and overall impression there was no significant difference between the three fish, as for the taste attribute, matrinxa presented higher acceptance significantly differing from saltwater sardines. In the chemical composition, the matrinxa showed a protein content of 28.67%, moisture 51.67%, 15.67% and total lipids 2.67% minerals. Therefore, it is concluded that the matrinxa is a good option for canned fish industry, as presented good nutritional quality and high acceptance compared to traditional canned fish.