01943naa a2200253 a 450000100080000000500110000800800410001902400530006010000250011324501210013826000090025952011450026865000130141365000260142665000120145265300230146470000210148770000170150870000270152570000200155270000260157270000220159877300690162020767682022-05-19       2017    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1016/j.lwt.2017.01.0542DOI1 aMARTINS, L. H. da S.  aStudy of preparation, composition and moisture sorption isotherm of Amazon River shrimp meal.h[electronic resource]  c2017  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.  aCamarão  aComposição Química  aFarinha  aAnálise sensorial1 aMOREIRA NETO, J.1 aLOPES, A. S.1 aRODRIGUES, A. M. da C.1 aCARVALHO, A. V.1 aOLIVEIRA, J. A. R. de1 aMOREIRA, D. K. T.  tLWT - Food Science and Technologygv. 79, p. 376-383, June 2017.