INOVAÇÃO EM DERIVADO AMAZÔNICO DE CARNE SUÍNA EM SENA MADUREIRA - ACRE

Abstract

Pig farming represents an activity of great economic and social relevance in Brazil, holding ample potential for development by adding value to local production. The incorporation of Amazonian ingredients in the formulation of meat derivatives emerges as a promising strategy for market differentiation, the valorization of regional biodiversity and the strengthening of the local bioeconomy. The present work aimed to develop an innovative pork derivative integrated with Amazonian ingredients, produced in the municipality of Sena Madureira, Acre. The development of the product, called Amazonian Pork Fillet, involved salting, curing and maturation stages under refrigeration, with the incorporation of regional Amazonian spices and seasonings kept confidential due to the potential for intellectual property protection by patent. Three maturation periods (15, 18 and 21 days) were established, resulting in three distinct formulations, coded as samples 1, 2 and 3, respectively. Subsequently, physicochemical analyses of moisture, minerals, proteins, lipids and carbohydrates were carried out, following the methodologies of the Adolfo Lutz Institute. The results indicated that the three formulations presented a composition in accordance with the current legislation for salted and cured meat products, with emphasis on the high protein content and the low lipid content. Sample 2 exhibited the best balance in the centesimal composition, being indicated as the optimized period for the production of Amazonian Pork Fillet under the conditions of the study. It is concluded that the product presents technological and nutritional viability, configuring itself as a promising alternative for the strengthening of the local pork production chain and for innovation in the food sector with Amazonian identity.