PRODUÇÃO DE LINGUIÇA FRESCAL E DEFUMADA DE CARPA CAPIM (Ctenopharyngodon idella)

Abstract

Fish meat currently has great market potential and is recognized as a healthy food and excellent nutritional quality. However, in Brazil, there are few reports on the use of this one for the elaboration of sausages. This work had as objective the elaboration of fresh and smoked sausage, the meat of fish, of the species carp grass (Ctenopharyngodon idella), commonly produced and consumed in the northwestern region of Rio Grande do Sul. The sausage was elaborated in the Meat and Derivatives laboratory, of the Federal Institute Farroupilha Campus Santo Augusto. The production stages are carried out from the reception of the raw material to the final product. The sausage proved to be a viable alternative to obtain a new byproduct, with ease of processing and a considerable yield. PALAVRAS-CHAVE: embutidos; linguiça; peixe.