Potencial da tilápia-do-nilo para processamento em conserva

Abstract

Tilapia is a lean fish with white flesh and high protein content. It is a raw material with potential for the development of fish products ready for consumption for the domestic market as well for the international. This review article discusses the main aspects of canned fish processing, from reception of raw materials until the final product storage. Emphasis was given to the growth of tilapia production in Brazil and its quality for the processing of canned fish, considering the stunning methods, off -flavor problems and thermal processing. Analyzing the existing technological knowledge it is concluded that there are elements for the development of research with promising results. This paper is a literature review on the main aspects of canned fish processing covering from reception of the raw materials until the final product storage. Emphasis was given on Brazilian tilapia production growth and their quality for canning process. Considering the existing technological knowledge it is concluded that there are elements for the development of research with promising results. At the same time, we must move forward in the search for ways to improve the economic viability and increase the competitiveness of the productive chain.