Data/hora: 23/09/2024 03:52:41

Biblioteca(s): 	Embrapa Amazônia Oriental.	
Data corrente: 	05/10/2017	
Data da última atualização: 	19/05/2022	
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.	
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.	
Título: 	Study of preparation, composition and moisture sorption isotherm of Amazon River shrimp meal.	
Ano de publicação: 	2017	
Fonte/Imprenta: 	LWT - Food Science and Technology, v. 79, p. 376-383, June 2017.	
DOI: 	http://dx.doi.org/10.1016/j.lwt.2017.01.054	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Análise sensorial.	
Thesagro: 	Camarão; Composição Química; Farinha.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Amazônia Oriental (CPATU)	
Exemplares: 	CPATU - (54187-1) - UPC - AP - DD -  -  -  - DIS