Aproveitamento da carcaça de pintado: obtenção, análise e elaboração de nhoque recheado

Abstract

This study aimed to develop and analyze the composition and sensory acceptance of cassava and potato gnocchi, stuffed with meat from the carcass of pintado (Pseudoplatystoma corruscans). Were captured 33 specimens of pintado fish, a calculation of carcass yield was performed, and then these carcasses were heat-treated to obtain the flesh. Two gnocchi were developed without gluten and stuffed with the obtained meat carcass and these were subjected to analysis of proximate composition and sensory evaluation. The most effective temperature for manually obtainment of the carcass meat was 80°C. In relation to the proximate composition of the pintado’s carcass meat, all the analysed parameters were similar, in comparison with other studies that were previously realized, on the other hand, the developed gnocchi showed a significant difference between the samples, in relation to lipids and carbohydrates. Both developed gnocchi were well accepted obtaining an average into the sensory evaluation, higher than 7,6, concluding that they are a great option to avoid food waste and contribute to the incentive in fish consumption, and also a new alternative of products for celiacs since they do not have gluten in their formulation.