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Type: Artigo
Title: Study Of Preparation, Composition And Moisture Sorption Isotherm Of Amazon River Shrimp Meal
Author: da Silva Martins
Luiza Helena; Moreira Neto
Joao; Lopes
Alessandra Santos; da Cruz Rodrigues
Antonio Manoel; Carvalho
Ana Vania; Rocha de Oliveira
Johnatt Allan; Taketa Moreira
Debora Kono
Abstract: Amazon River shrimp plays an important role in artisanal fishing in Brazil's Northern region, is common to observe its disposal in commercial fishing over higher economic value fish (bycatch), which is source of environmental drawbacks. The Amazon River shrimp processing is important to extend and add value to a high nutritional product. The shrimp meal production is an alternative to the processing. This work presents a shrimp meal preparation, physicochemical composition, as well as its technological functional properties, sorption isotherm and sensory analysis of a mix of cassava flour (93 g/100 g) and shrimp meal (7 g/100 g). The results showed high content in protein (67.55 g/100 g), besides palmitic fatty acids - 16:0, 13.58 g/100 g; stearic - 18:0, 5.42 g/100 g; oleic - 18:1n-9 16.20 g/100 g and docosenoic - 22:1, 13.12 g/100 g of total fatty acid in the shrimp meal composition. An extruded product was obtained (7 g/100 g of shrimp meal/93 g/100 g of cassava flour) with 78% of acceptance in sensory analysis. The Amazon River shrimp meal is potentially nutritional and it can add up value to nutritionally poorer food. (C) 2017 Elsevier Ltd. All rights reserved.
Subject: Macrobrachium Amazonicum
Shrimp Meal
Chemical Composition
Sorption Isotherm
Sensory Analysis
Editor: Elsevier Science BV
Citation: Lwt-food Science And Technology. Elsevier Science Bv, v. 79, p. 376 - 383, 2017.
Rights: fechado
Identifier DOI: 10.1016/j.lwt.2017.01.054
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

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