978-620-0-11676-5

Thermoprocessment of tambaqui fish in tucupi sauce

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Summary:

Freshwater fish has been used in several technological processes and species such as tilapia, pacu, lambari, jundia were tested. Due to the development of new techniques, expansion of aquaculture and stabilization of marine catches in recent years, there is a need for fish conservation through the production of preserves based on freshwater fish farming. The production of canning allows storage and transport to distant locations in optimum safety conditions, facilitates distribution and ensures longer shelf life compared to other methods of preserving fish. The use of local fish species and other ingredients can stimulate the canned food industry. Tambaqui is the most native species produced in Brazil. Tucupi is a sauce obtained from the wild cassava widely appreciated and used in the culinary of the North and Northeast of Brazil.

Author:

Venâncio Merique Nhavoto

Biographie:

Venâncio Merique Nhavoto. Mozambican. Graduated in Veterinary Medicine and Master of Fisheries Sciences. Developed several theoretical and practical activities aimed at better conservation of fish, implementation of quality assurance of fisheryproducts with artisanal fishing communities and fisheries industry.

Author:

António José Inhamuns

Biographie:

Number of Pages:

68

Book language:

English

Published On:

2019-06-05

ISBN:

978-620-0-11676-5

Publishing House:

LAP LAMBERT Academic Publishing

Keywords:

Freshwater fish, Colossoma macropomum (tambaqui), Canned Fish, fish farming

Product category:

TECHNOLOGY / General