LAUSR

Abstract The objective of this work was to elaborate and evaluate the quality of “piracui”, a word from a Brazilian meal fish powder or fish protein concentrate, made from trahira (Hoplias malabaricus) considered of low commercial value. Four treatments were developed (PBD20, PBD30, PCD20 and PCD30), varying the initial processing (baked and cooked) and the drying time (20 and 30 minutes). Physicochemical parameters, microbiological stability and sensory analyses were evaluated for 60 days of storage at room temperature (25 °C). The PBD30 treatment (fish baked and dried for 30 min) presented the highest protein content (73.40%) and the lowest water activity (0.61) among the treatments studied and also showed good oxidative and microbial stability during the 60 days of monitoring. Coagulase positive Staphylococci only started to disagree with the legislation requirements at 45 days of storage in the baked and cooked products for 20 min (PBD20 and PCD20). In the sensory evaluation, the PBD30 treatment showed the best global acceptance. Therefore, the piracui baked and dried for 30 minutes was considered the best product obtained and it can be recommended as an excellent source of animal protein, contributing to the reduction of the waste of fish of low commercial value.