Proximate and microbiological characterization of nuggets of mandi-pintado (Pimelodus britskii)
DOI:
https://doi.org/10.5433/1679-0359.2011v32n3p1041Keywords:
Patties, Technology in fish, Native fish, Pimelodus britskii.Abstract
This study aimed to evaluate centesimal and microbiological parameters of mandi-pintado nuggets. With the results from the biometry of the fish, it was possible to observe that the species shows high main trunk yield and low content of visceral fat. After the utilization of the body proportions, the steaks were grounded and breaded, and the samples (in natura and nuggets) were separated to carry out centesimal and microbiological composition. The patties show 14,67% protein, 10,12% lipids, 16,43% carbohydrates, 2,70% mineral matter and 56,08% humidity, therefore fitting the patterns required by the Brazilian legislation. The microbiological results indicated that both the prime matter and the nuggets developed were ready for the processing and for the consumption. Therefore, mandi-pintado shows a high yeald of main trunk and a low content of visceral fat, besides from being an ideal raw for the development of nuggets that not only are a highly nutritious kind of food, but can also be easily prepared and have a high aggregated value.
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