Aprimoramento e caracterização do quibe de peixe amazônico semi-pronto para o consumo

Foods have higher acceptance when presented in semi-ready or ready-to-eat formats, as kibbeh in this study. In its formulation, washing the minced fish (major ingredient in its formulation) is recommended for reduction of intrinsic anti-nutritional factors, but these can affect the product. In this study, kibbehs of “charutinho” Amazonian fish, improved to mini format, semi-ready-to-eat were analyzed to the effect of different washes on nutritional (proximate composition and caloric value), sensory (analyzing the appearance, odour, taste and texture attributes) and market tendency (like/dislike according to the sex and age stratum) characteristics. Three kibbeh formulations were utilized, different from each other in terms of minced fish (unwashed, one or two washes). The total protein content and the odour decreased as more washes were applied, but these also provided the increase of total lipids and caloric value, without significant effects on the others centesimal and sensory components. The level of pepper needs to be adjusted, but not the salt. All formulations had a high acceptability index, with a market trend equivalent to “I liked so much”, and this did not have statistically significant influences according to sex or age stratum of judges/consumers. As preferred drink to accompany kibbeh consumption, the judges pointed to alcoholic beverages, and this reinforces the potential commercial success of this fish food, particularly in bars and restaurants. It was concluded that, although one washing operation on the minced fish negatively affects some characteristics of kibbehs when compared to the formulation that used unwashed minced fish as an ingredient, it is still recommended because it reduces undesirable factors inherent to minced fish, also it does not cause significant nutritional losses and does not negatively affect the wide acceptance and market trend of semi-ready-to-eat “charutinho” kibbehs