Formulação de sopa instantânea com resíduos do Pirarucu (Arapaima gigas)

Abstract

The present work aimed the development of an instant soup using residues (head and carcass) of pirarucu (Arapaima gigas). The formulation of this new product is an alternative of using these residues little used in the food industry. Among the methods of dehydration, freeze-drying, drying technique by sublimation, widely known for the high preservation of sensorial and nutritional characteristics. The physicochemical study of the raw material, in lyophilized and the protein concentrate of the head and carcass, was carried out separately, where the drying process and the protein concentrate were efficient, as well as reducing the moisture content, concentrated the contents of lipids and minerals, and the protein content obtained an average of 83.05%. An experimental design of simplex mixtures with three replicates was used at the central point to evaluate the influence of maltodextrin, head and carcass ratios on physicochemical, microbiological and sensorial aspects in eleven formulations. For this, a quantitative descriptive analysis (ADQ) was used to evaluate the parameters analyzed (appearance, taste, aroma and overall impression) by means of contour curves of the fitted models. The equations represented the statistical models for each of the attributes with their respective determination coefficients (R²) and the model type was chosen based on the values of F and p (<0.05) of the regressions. The quadratic model and the special cubic model were the ones that best fit the equations. The F5, F9 and F6 formulations obtained higher overall impression means and were analyzed again by means of affective tests (acceptance, purchase intention and preference), with F5 being the most accepted (15% maltodextrin, 10% head and 10% carcass) reaching 71.66% preferably. The final product obtained a protein content of 33.45%, being considered by ANVISA a protein product, and can be used in diets of patients with deficiency of this compound. The low value found for Aw (0.24) also confirmed the efficiency of the conservation method used in this work. Based on these results, it can be concluded that an instant soup formulation can be prepared using pirarucu residues.