Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.titleStudy Of Preparation, Composition And Moisture Sorption Isotherm Of Amazon River Shrimp Mealen
dc.contributor.authorda Silva Martinspt_BR
dc.contributor.authorLuiza Helena; Moreira Netopt_BR
dc.contributor.authorJoao; Lopespt_BR
dc.contributor.authorAlessandra Santos; da Cruz Rodriguespt_BR
dc.contributor.authorAntonio Manoel; Carvalhopt_BR
dc.contributor.authorAna Vania; Rocha de Oliveirapt_BR
dc.contributor.authorJohnatt Allan; Taketa Moreirapt_BR
dc.contributor.authorDebora Konopt_BR
unicamp.authorTaketa Moreira, Debora Kono] Univ Estadual Campinas, Dept Proc Engn, Av Albert Einstein,500 Cidade Univ, BR-13083852 Campinas, SP, Brazilpt_BR[da Silva Martins, Luiza Helenapt_BR Neto, Joaopt_BR[Lopes, Alessandra Santospt_BR Cruz Rodrigues, Antonio Manoel] Fed Univ Para UFPA, Dept Food Engn, Rua Augusto Correa 1, BR-66075110 Belem, Para, Brazilpt_BR[Carvalho, Ana Vania] Embrapa Amazonia Oriental, Dept Agroind, Rua Eneas Pinheiro, Belem, Para, Brazilpt_BR[Rocha de Oliveira, Johnatt Allan] Fed Univ Para UFPA, Dept Hlth Sci, Rua Augusto Correa 1, BR-66075110 Belem, Para, Brazilpt_BR
dc.subjectMacrobrachium Amazonicumen
dc.subjectShrimp Mealen
dc.subjectChemical Compositionen
dc.subjectSorption Isothermen
dc.subjectSensory Analysisen
dc.description.abstractAmazon 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.en
dc.relation.ispartofLWT-Food Science and Technologypt_BR
dc.publisherElsevier Science BVpt_BR
dc.identifier.citationLwt-food Science And Technology. Elsevier Science Bv, v. 79, p. 376 - 383, 2017.pt_BR
dc.description.sponsorshipConselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq), Brazil [132525/2008-9]pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.provenanceMade available in DSpace on 2017-11-13T11:33:03Z (GMT). No. of bitstreams: 1 000395603100046.pdf: 1091187 bytes, checksum: 9a51a469543d1cb979439e55fe352d51 (MD5) Previous issue date: 2017en
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
000395603100046.pdf1.07 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.