Résumé
Abstract Fish consumption is low in Brazil and several factors justify this fact, among them the lack of practicality in preparation. Thus, this study aimed to investigate the relation between the price and the nutritional characteristics of the processed fish products. Correlations between price and nutritional value of 18 different processed fish products were established, comparing nutritional parameters between in natura and processed fish. The results showed that protein features moderate positive correlation to price. The processed fish products analyzed showed lower protein content and higher contents of energy, lipids and sodium compared to in natura fish.
Résumé
The aim of this study was to develop label for Nile tilapia minimally processed. Analyses were performed to quantify the nutritional components of the fillets; and information about freshness, date of processing and batch specification was collected. Such data were essential for designing labels providing information about the traceability system and presenting codes for quality identification such as the Quick Response Code (QR Code), which allows the electronic encoding of the product on a database. Mandatory food labeling associated with the use of QR Code are tools that convey information to consumers about food quality and the entire production chain. One hundred sixty-two potential consumers were surveyed about the general characteristics of the product packaged in poly nylon film type, vacuum-packed, used for the packaging of traced fresh-cut fillets of tilapia minimally processed and kept under refrigeration (0±1oC). According to the Spearman correlation the variables packaging, general appearance and willingness to purchase the product presented a correlation, with coefficients estimated at 0.437, 0.466 and 0.497 respectively.