2024-11-132024-11-132024-10-31SOUSA, Everton Ivan Lima de. Avaliação de nuggets á base de pescada Gó (Macrodon Anylodon) com diferentes tubérculos: análise sensorial, econômica e potencial sustentável. Orientador: Carlos Alberto Martins Cordeiro, Coorientadora: Ainoã Stephanny Almeida Pinheiro. 2024. 26 f. Trabalho de Curso (Licenciatura em Ciências Naturais) – Faculdade de Ciências Naturais. Instituto de Estudos Costeiros, Campus Universitário de Bragança, Universidade Federal do Pará, Bragança-PA, 2024. Disponível em: https://bdm.ufpa.br/jspui/handle/prefix/7425. Acesso em: .https://bdm.ufpa.br/jspui/handle/prefix/7425This study investigated the development of nuggets based on Mechanically Separated Meat (MSM) of fish, specifically from the species Macrodon ancylodon (Gó hake), combined with different tubers: cassava, sweet potato and common potato. The nuggets were evaluated through sensory analysis with 30 untrained tasters, considering attributes such as appearance, aroma, flavor, texture and index of accessibility. The common potato stood out in terms of appearance, texture and global acceptance, obtaining the highest acceptability index (78.15%), followed by cassava (74.44%) and sweet potato (63.33%). Furthermore, an economic analysis was carried out based on operational costs and efficiency indicators, such as Gross Revenue (RB), Operating Profit (LO) and Internal Rate of Return (IRR). The results indicate that the product is economically viable and has the potential to reach the market as a nutritious and healthier alternative to traditional chicken nuggets.Acesso AbertoCMS de pescadoMercadoAlternativa nutritivaAceitabilidadeFish CMSMarketNutritional alternativeacceptabilityCNPQ::CIENCIAS AGRARIAS::RECURSOS PESQUEIROS E ENGENHARIA DE PESCATrabalho de Curso - Graduação - Monografia