Use este identificador para citar ou linkar para este item: http://repositorio.ufpa.br:8080/jspui/handle/2011/8771
Tipo: Artigo de Periódico
Data do documento: Dez-2015
Autor(es): GOES, Elenice Souza dos Reis
SOUZA, Maria Luiza Rodrigues de
CAMPELO, Daniel Abreu Vasconcelos
YOSHIDA, Grazyella Massako
XAVIER, Tadeu Orlandi
MOURA, Lorena Batista de
MONTEIRO, Antonio Roberto Giriboni
Título: Extruded snacks with the addition of different fish meals
Citar como: GOES, Elenice Souza dos Reis et al. Extruded snacks with the addition of different fish meals. Food Science and Technology, Campinas, v. 35, n. 4, p. 683-689, out./dez. 2015. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400683&lng=pt&nrm=iso>. Acesso em: 03 jul. 2017. Epub 24-Nov-2015. <http://dx.doi.org/10.1590/1678-457X.6818>.
Abstract: Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal) and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snacks, protein rates increased with the increment of fish meal, reaching 11.85% in the tuna snack. Tuna and sardine snacks had the highest iron levels. The most abundant fatty acids were linoleic, oleic, palmitic, linolenic and stearic acids, with sardine, salmon and tuna snacks presenting the highest values of n-3 series fatty acids. Greater luminosity rate was reported for salmon snack, followed by tilapia, tuna and sardine snacks. The highest sensory acceptance index was verified in tilapia (78.07%) and salmon (72.40%). A 9% addition of residue meals of tilapia, salmon and tuna improved the nutritional value of the snacks.
Palavras-chave: Tecnologia da pesca
Processamento de peixe
Farinha de peixe
Análise sensorial
Título do Periódico: Food Science and Technology (Campinas)
ISSN: 1678-457X
País: Brasil
Instituição: Universidade Federal do Pará
Sigla da Instituição: UFPA
Tipo de Acesso: Acesso Aberto
Aparece nas coleções:Artigos Científicos - IECOS

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