Flavored Amazonic pirarucu () waste flour (salted and sweet) for inclusion in food products.

This study aimed to develop flavored flours (salty and sweet) from Amazonic pirarucu waste (), include them in extruded snacks, and evaluate the nutritional, physicochemical, microbiological, and acceptance characteristics of these products. A standard flour was elaborated with pirarucu carcass, which presented 54.42% of protein and 7.

Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke.

Background: The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring.

Results: The process yield of liquid-smoked fillets was higher (69.

Tanned leather of the paiche Arapaima gigas Schinz, 1822 (Arapaimidae) with extracts of vegetable origin to replace chromium salts.

With the intensification of fish farming, the amount of residues also increased. One of the by-products generated is leather. However, several factors influence its quality, among them, the types of tanning used.