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| 2. |  | OLIVEIRA, J. A. R. de; CARVALHO, A. V.; MOREIRA, D. K. T.; MARTINS, L. H. da S. Elaboração e caracterização de estruturado obtido de polpa concentrada de cupuaçu. Revista de Ciências Agrárias, Belém, PA, v. 53, n. 2, p. 164-170, jul./dez. 2010.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 5. | | OLIVEIRA, J. A. R. de; MARTINS, L. H. da S.; VASCONCELOS, M. A. M. de; PENA, R. da S.; CARVALHO, A. V. Caracterização física, físico-química e potencial tecnológico de frutos de camapu(Physalis angulata L.). Revista Brasileira de Tecnologia Agroindustrial, v. 5, n. 2, p. 524-530, 2011.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 8. | | MARTINS, L. H. da S.; MOREIRA NETO, J.; LOPES, A. S.; RODRIGUES, A. M. da C.; CARVALHO, A. V.; OLIVEIRA, J. A. R. de; MOREIRA, D. K. T. Study of preparation, composition and moisture sorption isotherm of Amazon River shrimp meal. LWT - Food Science and Technology, v. 79, p. 376-383, June 2017.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| Registros recuperados : 8 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
05/10/2017 |
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Data da última atualização: |
19/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
MARTINS, L. H. da S.; MOREIRA NETO, J.; LOPES, A. S.; RODRIGUES, A. M. da C.; CARVALHO, A. V.; OLIVEIRA, J. A. R. de; MOREIRA, D. K. T. |
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Afiliação: |
Luiza Helena da Silva Martins, UNICAMP; João Moreira Neto, UNICAMP; Alessandra Santos Lopes, UFPA; Antônio Manoel da Cruz Rodrigues, UFPA; ANA VANIA CARVALHO, CPATU; Johnatt Allan Rocha de Oliveira, UFPA; Débora Kono Taketa Moreira, UNICAMP. |
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Título: |
Study of preparation, composition and moisture sorption isotherm of Amazon River shrimp meal. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 79, p. 376-383, June 2017. |
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DOI: |
http://dx.doi.org/10.1016/j.lwt.2017.01.054 |
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Idioma: |
Inglês |
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Conteúdo: |
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. |
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Palavras-Chave: |
Análise sensorial. |
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Thesagro: |
Camarão; Composição Química; Farinha. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01943naa a2200253 a 4500
001 2076768
005 2022-05-19
008 2017 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.lwt.2017.01.054$2DOI
100 1 $aMARTINS, L. H. da S.
245 $aStudy of preparation, composition and moisture sorption isotherm of Amazon River shrimp meal.$h[electronic resource]
260 $c2017
520 $aAmazon 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.
650 $aCamarão
650 $aComposição Química
650 $aFarinha
653 $aAnálise sensorial
700 1 $aMOREIRA NETO, J.
700 1 $aLOPES, A. S.
700 1 $aRODRIGUES, A. M. da C.
700 1 $aCARVALHO, A. V.
700 1 $aOLIVEIRA, J. A. R. de
700 1 $aMOREIRA, D. K. T.
773 $tLWT - Food Science and Technology$gv. 79, p. 376-383, June 2017.
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