Development of fish pâté, as an alternative for the ... · traÍra pÂtÉ -use of low value pieces (waste) -replacement of food additives by natural sources -flexible package -regional

DEVELOPMENT OF FISH PÂTÉ

AS AN ALTERNATIVE

TO IMPROVE THE

CONSUMPTION OF TRAÍRA

Andrielle Cunha

Isadora Castro

Maria Vitoria Lisot

FISH CONSUMPTION PANORAMA

• Expensive ($$$)

- LONG DISPLACEMENT

- VERY PERISHABLE

PRODUCT

2

FISH CONSUMPTION PANORAMA

- Few tipes of fish

tuna, sardina

- Low value pieces (WASTE)

- Package

AMBIENTAL AND ECONOMIC ISSUES 3

FISH PRODUCTION PANORAMA

• Most produced fish (IBGE, 2015) Tilápia (Sarotherodos niloticus)

AMBIENTAL ISSUES

- Exotic fish

- RS – Environmental license issue

4

• Traíra (Hoplias spp.)

- Regional fish

- Culturally most accepted

- No environmental issues

ALTERNATIVE

5

PROPOSAL

“Mechanically

separated meat”

PRODUCT 1

PRODUCT 2

TRAÍRA PÂTÉ

6

TRAÍRA PÂTÉ

- USE OF LOW VALUE PIECES (WASTE)

- REPLACEMENT OF FOOD ADDITIVES BY

NATURAL SOURCES

- FLEXIBLE PACKAGE

- REGIONAL FISH APPRECIATION

- INCREASE THE VARIETY OF FISH

PRODUCTS 7

DEVELOPMENT OF FISH PÂTÉ

AS AN ALTERNATIVE

TO IMPROVE THE

CONSUMPTION OF TRAÍRA

Andrielle Cunha

Isadora Castro

Maria Vitoria Lisot