Desenvolvimento tecnológico e avaliação da viabilidade de farinhas do camarão Macrobrachium amazonicum como estratégia de produção sustentável

Abstract

Prawn processing generates commercially unused fractions which, when not properly disposed of, can be a source of environmental pollution and a waste of biomass with nutritional potential that could be used in the development of new food products. The objective of this study was to produce flour from the freshwater prawn Macrobrachium amazonicum, verifying its applicability as a flavoring agent and its acceptance in food for human consumption as a way of adding value and strengthening the prawn production chain. Macrobrachium amazonicum prawn were purchased in the same way as by ordinary consumers. Meat yield, average size, pH, moisture, water retention capacity, cooking test, and water activity were determined. From the prawn purchased, flours were produced (whole prawn flour and prawn residue flour), which were later used to formulate flavored prawn flour dumplings. A methodology using low-cost equipment was developed for the production of the flours. Marketing is carried out in volume units, where cooked and salted shrimp are more commercially important than fresh prawn, with no classification by size. Water retention capacity and cooking test results were in accordance with the legislation. The flours produced met the microbiological standards of Brazilian legislation, presenting high protein content, low fat content, essential amino acids, minerals, and fatty acids important for health promotion. The dumplings produced presented nutritional quality and an acceptance index that demonstrates acceptance by the average consumer. The prawn flours and dumplings produced are raw materials and products, respectively, with nutritional quality and the potential to be an alternative source of income for members of Amazonian communities. Thus, the production of prawn flours and dumplings flavored with shrimp flour is positioned as a strategy to promote sustainability and economic value in sustainable food systems.