DEVELOPMENT OF FISH PÂTÉ
AS AN ALTERNATIVE
TO IMPROVE THE
CONSUMPTION OF TRAÍRA
Andrielle Cunha
Isadora Castro
Maria Vitoria Lisot
FISH CONSUMPTION PANORAMA
• Expensive ($$$)
- LONG DISPLACEMENT
- VERY PERISHABLE
PRODUCT
2
FISH CONSUMPTION PANORAMA
- Few tipes of fish
tuna, sardina
- Low value pieces (WASTE)
- Package
AMBIENTAL AND ECONOMIC ISSUES 3
FISH PRODUCTION PANORAMA
• Most produced fish (IBGE, 2015) Tilápia (Sarotherodos niloticus)
AMBIENTAL ISSUES
- Exotic fish
- RS – Environmental license issue
4
• Traíra (Hoplias spp.)
- Regional fish
- Culturally most accepted
- No environmental issues
ALTERNATIVE
5
PROPOSAL
“Mechanically
separated meat”
PRODUCT 1
PRODUCT 2
TRAÍRA PÂTÉ
6
TRAÍRA PÂTÉ
- USE OF LOW VALUE PIECES (WASTE)
- REPLACEMENT OF FOOD ADDITIVES BY
NATURAL SOURCES
- FLEXIBLE PACKAGE
- REGIONAL FISH APPRECIATION
- INCREASE THE VARIETY OF FISH
PRODUCTS 7
DEVELOPMENT OF FISH PÂTÉ
AS AN ALTERNATIVE
TO IMPROVE THE
CONSUMPTION OF TRAÍRA
Andrielle Cunha
Isadora Castro
Maria Vitoria Lisot
