Traira (hoplias malabaricus) smoking as an alternative method to conservation

Abstract

The objective of this work was to demonstrate the process of fish conservation through smoking. The target audience for this action were farmers, university students, teachers, agricultural technicians and the general community. We used specimens of traíra from amateur fishing, subdivided into three weight classes (small 453g, medium 689g, large 781g) and with fillets using different cutting processes. The smoking was carried out in a handmade stainless steel smoker, with smoke generated outside the smoking chamber. Before and after smoking the fish were subjected to color analysis using colorimeter (Konica Minolta®) and pH. After the process, the product acceptance test was performed by the public who performed the smoking technique training. Fish size and processing influence smoking time. For producers the diversification of fish processing can be a positive factor for domestic consumption and a possibility of commercialization of the offered product. During the development of these actions and technical training there was also an academic integration with articulation between extension and research, where the analyzes were fundamental to ensure the viability of the smoking technique. Smoking was beneficial and successful for the meat of traíra as there was an increase in reddish color and also increases in yellow coloration. These factors characterize the smoked product. It is concluded that smoking is a technique that increases viability, adding value to fish in trade.