Banca de DEFESA: VANESSA COELHO DA SILVA TOLEDO

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : VANESSA COELHO DA SILVA TOLEDO
DATE: 11/03/2026
TIME: 09:00
LOCAL: on
TITLE:

TECHNOLOGICAL DEVELOPMENT OF UBARANA MEATBALLS (Albula vulpes), A LOW COMMERCIAL VALUE SPECIES, WITH NUTRITIONAL POTENTIAL THROUGH ENRICHMENT WITH CARROT FLOUR (Daucus carota l.)

KEY WORDS:

Marine fish; vegetables; by-products

PAGES: 135
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Aproveitamento de Subprodutos
SUMMARY:

Population growth and food insecurity demand sustainable strategies aligned with the UN's 2030 Agenda. The utilization of fishery by-products, such as discarded fish (bycatch), and food products, such as carrots that are outside commercial standards due to irregular shape but are fit for consumption, represent a promising alternative to reduce waste and promote food security. This study aimed to develop and characterize the physicochemical and functional properties of meatballs made with ubarana (Albula vulpes) and flour obtained from discarded carrots (Daucus carota L.), combined with cassava starch and natural seasonings. Using a mixture design, 12 treatments were initially evaluated for color, texture, and moisture content, according to official methods. Treatment T9 (56 % ubarana (U), 10 % cassava starch (FM), 10 % carrot flour (FC) showed the best technological performance, exhibiting the highest moisture value (69.84 %) and a texture comparable to commercial products. Based on this finding, four axial points in the treatment region 9 (P1, P2, PT9, and P3) were tested. The variations in the components at each point were 50, 53, 56, and 60 % for U, and 16, 13, 10, and 6 % for FC, while the values for FM (10 %), water (20 %), and spices (4 %) remained fixed. Technological, antioxidant, nutritional, microbiological, sensory, and carotenoid bioavailability properties were evaluated in the samples from the axial points. All samples from the four points showed a good response to the analyses performed. In the evaluation of DPPH antioxidant activity, the points did not show a statistically significant difference. However, axial point P1 showed the highest value for FRAP (0.000240 mg TE/mL). Along with P1, the axial point PT9 (56 % U and 10% FC) showed statistical similarity and the highest values of total carotenoids postbioaccessibility (1463 µg/100 g). Point P2, in the lipid analysis, was statistically similar to the others, with the lowest value observed being 0.28 g. Axial point PT9 showed the best response for moisture (68.6 %), standing out in the sensory analysis, in the "overall appearance" category (77.4 %). Nutritionally, it was classified as "high in" Vitamin A for children up to 3 years old and a "source" for adolescents up to 13 years old. Point P3 presented the best protein adequacy according to the PNAE (National School Feeding Program) guidelines. The developed product represents an innovative and sustainable food alternative, obtained from the use of bycatch fish and discarded vegetables, contributing to the reduction of waste and the valorization of agroindustrial co-products. The ubarana meatball enriched with carrot flour stands out, therefore, as a promising option, combining technological quality, high nutritional value, and principles of sustainability and circular economy, thus responding to the Sustainable Development Goals aimed at eradicating hunger, responsible consumption, and protecting life below water. 

COMMITTEE MEMBERS:
Presidente - ***.646.967-** - LOURDES MARIA CORRÊA CABRAL - EMBRAPA
Externa ao Programa - 1488978 - CRISTIANE HESS DE AZEVEDO MELEIRO - UFRRJExterna à Instituição - ANGELA APARECIDA LEMOS FURTADO
Externa à Instituição - RENATA TORREZAN - EMBRAPA
Externa à Instituição - SILVIA CONCEIÇÃO REIS PEREIRA MELLO - PESAGRO-RIO