The present work aimed the development of an instant soup using residues (head and carcass) of
pirarucu (Arapaima gigas). The formulation of this new product is an alternative of using these
residues little used in the food industry. Among the methods of dehydration, freeze-drying, drying
technique by sublimation, widely known for the high preservation of sensorial and nutritional
characteristics. The physicochemical study of the raw material, in lyophilized and the protein
concentrate of the head and carcass, was carried out separately, where the drying process and the
protein concentrate were efficient, as well as reducing the moisture content, concentrated the contents
of lipids and minerals, and the protein content obtained an average of 83.05%. An experimental
design of simplex mixtures with three replicates was used at the central point to evaluate the influence
of maltodextrin, head and carcass ratios on physicochemical, microbiological and sensorial aspects
in eleven formulations. For this, a quantitative descriptive analysis (ADQ) was used to evaluate the
parameters analyzed (appearance, taste, aroma and overall impression) by means of contour curves
of the fitted models. The equations represented the statistical models for each of the attributes with
their respective determination coefficients (R²) and the model type was chosen based on the values
of F and p (<0.05) of the regressions. The quadratic model and the special cubic model were the ones
that best fit the equations. The F5, F9 and F6 formulations obtained higher overall impression means
and were analyzed again by means of affective tests (acceptance, purchase intention and preference),
with F5 being the most accepted (15% maltodextrin, 10% head and 10% carcass) reaching 71.66%
preferably. The final product obtained a protein content of 33.45%, being considered by ANVISA a
protein product, and can be used in diets of patients with deficiency of this compound. The low value
found for Aw (0.24) also confirmed the efficiency of the conservation method used in this work.
Based on these results, it can be concluded that an instant soup formulation can be prepared using
pirarucu residues.
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