Consumer acceptance of a product from pacu carcasses submitted to different processing techniques: an approach to transform waste into wealth
The objective is to elaborate a food product developed from Pacu carcass subjected to different processing techniques that may contain healthy components and that is environmentally correct. Fish stocks were developed from three different products, here named as in natura carcass, smoked carcass, and carcass residual biomass. The chemical composition, colorimetric and microbiological profiles, and sensory analysis were evaluated in these stocks. The sensory analysis was based on the evaluation of 66 trained tasters concerning sensory attributes and consumers’ acceptance.