Produção de surimi e derivados em comunidade pesqueira desfavorecida do Rio de Janeiro

Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaIn this work, a poor fishing community (BENESCA) in Rio de Janeiro, was evaluated using the SWOT analysis and a layout for a fishery products transformation unit was proposed which will produce surimi-derived products. Surimi was characterized physico-chemically. Surimi was produced with Goete fish (Cynoscion jamaicensis), subjected to two washing methods of three cycles, in a 3:1 (water: fish) proportion, 0.5% NaHCO3, 0.2% lactic acid and 0.3% NaCl (S1) or 0.5% NaHCO3, 0.3% NaCl and 0.3% NaCl (S2). Cryoprotectives were used, 5% sorbitol and 0.3% sodium tripolyphosphate. The SWOT analysis showed that BENESCA still needs support. The surimi S1 and S2 showed values respectively of 19.68% and 15.09% protein, 1.69% and 0.6% lipids, 72.63% and 81.4% moisture and 0.58% and 0.81% ash, while the thermogravimetric analysis found 303 °C and 306 °C as the temperatures of maximum degradation rate. The surimis showed pseudoplastic behavior with linear viscoelasticity, with a 6800 Pa.s viscosity for surimi S1 and 2300 Pa.s for surimi S2, which in texture analysis, showed higher adhesiveness and cohesiveness, and surimi S1 shown higher hardness. Surimi S2 is more suitable for the production of their derivatives