Elaboração de produtos à base de tilápia do Nilo (Oreochromis niloticus) para alimentação humana

Abstract

As global fish production increases, new fish-based products are being developed and marketed to introduce and encourage consumption among those who do not typically eat fish. This study aimed to analyze two products: the first involved the production of jarred tilapia presented both as whole fillets and as a pâté which underwent sensory, shelf-life, and microbiological analyses. Results showed that while the whole-fillet product was well-accepted by consumers, the pâté version performed even better; this demonstrates that producing such items offers a sustainable way to utilize fish that would otherwise be discarded by the industry for failing to meet commercial standards. The second product was a pizza dough made from rice and oat flours with and without added fish flour designed for individuals with wheat, milk, or egg intolerances or allergies. It specifically targets consumers who enjoy fish but seek options that accommodate their dietary restrictions while offering convenience through unconventional formats, such as enriched doughs. Affective sensory analyses specifically acceptance and purchase intention tests were conducted; both products received similar scores and were well-received by panelists. The study concludes that these products add value to fish in a straightforward manner, making the manufacture of items like pizza dough an excellent option for micro-enterprises or small-scale agro-industries.