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Foi utilizada pescada go (Macrodon ancylodon) para a producao de surimi, o qual serviu de materiaprima para elaboracao de moldado sabor camarao. A materiaprima e o produto foram caracterizados mediante determinacoes de umidade, proteinas, cinzas, lipidios, carboidratos e valor calorico. O pH encontrado na materiaprima foi de 6,9, indicando o seu estado de frescor. Todas as amostras foram submetidas a analises microbiologicas (Coliformes fecais, Salmonella e Staphylococcus aureus). O rendimento do surimi foi de 23,12%, obtendose na analise sensorial do produto aceitacao de 89,6%. Os resultados encontrados demonstram que o surimi pode ser empregado como materiaprima de boa qualidade na elaboracao de produtos processados a serem utilizados na alimentacao humana, constituindose em alternativa viavel para o aproveitamento do pescado de baixo valor comercial. Abstract Fished go" (Macrodon ancylodon) was utilized for the production of surimi, which served as raw material for molded flavor shrimp elaboration. The raw material and the products were characterized through determinations of humidity, proteins, ashes, lipids, carbohydrates and caloric value. The pH found in the raw material was of 6,9, indicating its state of coolness. All the samples were submitted to microbiological analyses (fecal Coliforms, Salmonella and Staphylococcus aureus). The product was evaluated by sensorial analysis, being verified acceptance of 89,6%. It also took place evaluation of the revenue of Surimi being obtained a good result (23,12%). The results found show that surimi can be applied as raw material of good quality on the elaboration of processed products to be used in human foods, constituting a possible alternative to make good use of low commercial value fishery.

UTILIZAÇÃO DE PESCADA (Macrodom ancylodon) DE BAIXO VALOR COMERCIAL NA OBTENÇÃO DE SURIMI PARA ELABORAÇÃO DE MOLDADO SABOR CAMARÃO