2025-11-252025-11-252025-08-13RODRIGUES, Kevin Lisboa. Desenvolvimento e avaliação sensorial de nuggets de camarão tigre (penaeus monodon) com diferentes proporções de macaxeira e batata. Orientador: Carlos Alberto Martins Cordeiro; Coorientador: Jhoab Fernandes Ramos. 2025. 28 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, 2025. Disponível em: https://bdm.ufpa.br/handle/prefix/8841. Acesso em: .https://bdm.ufpa.br/handle/prefix/8841This study investigated the development of nuggets based on tiger shrimp (Penaeus monodon) meat, combined with different percentages of tubers: cassava (Manihot esculenta) and potato (Solanum tuberosum). The nuggets were evaluated through sensory analysis with 45 untrained panelists, using a table with a nine-point hedonic scale. The formulation with the highest cassava concentration stood out in appearance, texture, and overall acceptance, achieving the highest acceptability index (92.84%), followed by the mixed-concentration formulation (88.64%) and the one with the highest potato concentration (78.02%). The results showed that fish-based nuggets are a nutritious option, rich in proteins and essential fatty acids, representing a healthier and more nutritious choice compared to traditional chicken nuggets. These findings suggest that introducing tiger shrimp–based nuggets, especially those with a higher percentage of cassava, may be a promising strategy for product diversification in the food sector, as well as for encouraging the consumption of this crustacean.Acesso AbertoDiversificação de produtoPescadoAlimentaçãoAnalise sensorialProduct diversificationSeafoodFoodSensory analysisCNPQ::CIENCIAS AGRARIAS::RECURSOS PESQUEIROS E ENGENHARIA DE PESCATrabalho de Curso - Graduação - MonografiaAttribution-NonCommercial-NoDerivs 3.0 Brazil