Introduction
Fish is highly regarded as a nutritious meat product due to its abundance in polyunsaturated fatty acids, particularly omega-3, along with high-quality protein, digestibility, biological value, and a rich source of vitamins and minerals. In the Amazon region, fishing serves as the cornerstone of the economy in several cities and traditional communities, owing to the abundant variety of fish species exploited annually. Efforts have been directed towards enhancing preserved fish products through value-added technologies such as new cuts and sauces, aimed at improving human consumption and nutrition. Moreover, there’s a growing importance placed on understanding the centesimal composition of these processed foods, particularly canned Amazonian shrimp (Macrobrachium amazonicum) in various sauces, to assess their dietary contributions effectively.
Material and methods
Shrimp from the Amazon region (Macrobrachium amazonicum) was sourced from artisanal fishermen in the Eastern Amazon. These shrimps were then processed for preservation by gutting and washing in chlorinated water. Artisanal preservation involved placing the shrimp in glass jars and adding regional sauces (tomato sauce and spice sauce). The jars underwent a cooking process in a pressure cooker for 50 minutes to ensure microbial safety and prevent lid bulging. Centesimal analysis of the preserves included determination of moisture, mineral residues, total lipids, total proteins, carbohydrates, and caloric value, with six replicates per sample.
Results and discussion
After comparing with the literature, it was concluded that CCMT exhibited low levels of proteins, total lipids, and mineral residues, along with high moisture content, moderate amounts of carbohydrates, and low-calorie values. Conversely, CCMER showed moderate levels of moisture, carbohydrates, and lipids, high values of total proteins and calories, and low levels of mineral residues. The humidity value for CCMER aligns with literature standards, resembling a cooked product. Protein levels in fresh shrimp (Macrobrachium amazonicum) are typically around 22 g/100g, exceeding the values found in both preserves in this study, 10 g/100g (CCMT) and 17 g/100g (CCMER).
Conclusion
Thus, the preserve prepared by this work is easy to prepare and handle, and can be replicated without much cost, since materials and ingredients are used that can be easily found in markets and fairs. Both preserves have shown to have good dietary standards, as they have nutritional components that can be used in diets that require high levels of proteins and lipids, and low levels of minerals, which nutritionally justifies a stimulus to the consumption of artisanal canned fish.