Barra de cereal enriquecida com resíduos processados provenientes da filetágem da tilápia do Nilo (Oreochtromis niloticus)

Abstract

This study aimed to develop a cereal bar with the addition of tilapia filleting waste flour and to evaluate its microbiological quality, centesimal composition and sensory attributes. The research aimed to transform the by-products of the fishing industry into a sustainable and nutritious alternative. To prepare the cereal bar with the inclusion of tilapia filleting waste, the ventral abdominal muscle waste (belly) and the bones removed from the “V” cut were used to formulate the tilapia flour. The sensory analyses were structured based on the Dutcosky guidelines and processed by the Friedman statistical test (α<0.05) in the R Studio® software, with graphs generated in the ggplot2 package. The results indicated a centesimal composition of the cereal bar of 13.5% lipids, 19.49% proteins, 5.8% ash and 16.1% moisture. The most valued sensory attributes were aroma and flavor, while texture received 52% approval among evaluators. No significant differences were found between purchase intention and overall acceptance of the product, suggesting good acceptance by consumers. It is concluded that the inclusion of tilapia filleting waste in the formulation of cereal bars not only enriches the nutritional value of the product, but also contributes to the sustainability of the fishing sector by taking advantage of by-products that would otherwise be discarded, promoting a practice of waste reuse and innovation in the food industry.