The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a "mix" category comprising low commercial value fish. However, it is necessary to develop products with greater practicality to meet the current demands of the Brazilian consumer. The aim of the present study was to develop a sausage using a low commercial value fish, the Brazilian flathead (Percophis brasiliensis), caught in the fish trawling "mix" category landed in Niterói/RJ, and perform physico-chemical, microbiological, toxicological and sensorial analyses. The centesimal composition of the analyzed fish were as follows: humidity 73.78%, proteins 16.17%, carbohydrates 3.75%, total lipids 4.41% and ash 1.78%. The microbiological and toxicological results were within the legislation standards. Twenty varieties of fatty acids (AG) were detected, with the most frequent being palmitic acid (22.81%). Among the omega-3 series, the most frequent were eicosapentaenoic acid (5.36%) and docosahexaenoic acid (15.95%). Regarding minerals, the most noteworthy were sodium, calcium and iron (1114.24 mg, 112.32 mg and 1.73 mg respectively). The sausage showed 87.30% acceptability. The results demonstrate that the low commercial value fish Brazilian flathead resulted in a viable product for use in fish technology, with excellent nutritional results.

Aquaculture of cobia (Rachycentron canadum) is still incipient in Brazil, as well as the sale of its meat. However, there is a market demand for this product in the state of Rio de Janeiro. The salting process for the meat of cultivated cobia is a way of preserving and marketing the product for the growers. Thus, the present study aimed to assess the chemical properties of salted cobia meat. Market-sized cobia grown in net-tanks located in Baía de Ilha Grande, Angra dos Reis, Rio de Janeiro, Brazil were used. The fish were eviscerated (gutted), beheaded and lightly flattened. The fillets "charutos" were then subjected to brine salting for 6 days, immersed in saturated brine at refrigeration temperature. After the preparation of the product, analyzes of percent composition, chloride content and lipid profile were performed. The product had high concentrations of protein (20.16%), lipids (19.88%) and 6.56% of total chloride. Lipid profile assessment showed significant percentages of palmitic (6.66%) and oleic (4.99%) acids. Therefore, it is concluded that the salted meat of cobia has good nutritional quality, and the product is a source of palmitic and oleic acids that help preventing cardiovascular diseases and lowering cholesterol levels.

Este estudo teve como objetivo analisar a qualidade e as diferenças entre a carne mecanicamente separada (CMS) e surimi obtidos a partir de pargo (Pagrus pagrus) e o tira-vira (Percophis brasiliensis) capturados na categoria “mistura” da modalidade da pesca de arrasto de Niterói, RJ. Para elaboração do surimi, as CMS de pargo e tira-vira foram submetidas à lavagem. A caracterização química dos produtos foi determinada pelas análises da composição química (umidade, proteína,lipídeos e cinzas). Para as análises microbiológicas foram realizadas contagens de Estafilococos coagulase positiva, coliformes a 35 °C, coliformes termotolerantes e pesquisa de Salmonella sp. Os surimis de pargo e tira-vira apresentaram menores teores proteico (7,84% e 7,34%) e lipídico (0,73% e 0,74%) e maior umidade (91,71% e 90,15%), respectivamente, em comparação à CMS (P<0,05). A análise microbiológica demonstrou que os produtos estavam dentro do padrão sanitário exigido pela legislação. Com base nos resultados obtidos, conclui-se que os peixes de baixo valor agregado da categoria “mistura” resultaram em produtos (CMS e surimi) viáveis para o uso na tecnologia do pescado. O produto CMS apresentou-se mais rico nutricionalmente do que o surimi, porém com maior carga bacteriana.

No abstract