Pantanal’s fish native meatballs has the nutritional values increased with the use of pequi in its recipe

The study aimed to evaluate whether the addition of pequi increases nutritional value meatballs made with piranha and pacu fillets. Piranhas were obtained from colony fishermen; fish farmer pequis collected in nature. Fish filleted triturated, resulting masses used prepare 4 types meatballs: fillet 2.0% pulp, without pulp. After preparation, acceptance, purchase intention frequency consumption evaluated untrained tasters. Chemical composition parameters crude protein, lipids, ash, moisture, carotenoids antioxidant activity. Results acceptability for all formulations similar. chemical presented differences (p < 0.05) lipids carotenoids. Pacu showed no difference > carotenoids, did not alter organoleptic characteristics, however increased values, therefore, it can add product be marketed more nutritionally attractive consumer.