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metadata.dc.type: Artigo de Periódico
Issue Date: Dec-2015
metadata.dc.creator: 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
Title: Extruded snacks with the addition of different fish meals
Citation: 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: <>. Acesso em: 03 jul. 2017. Epub 24-Nov-2015. <>.
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.
Keywords: Tecnologia da pesca
Processamento de peixe
Farinha de peixe
Análise sensorial
Series/Report no.: Food Science and Technology (Campinas)
ISSN: 1678-457X Brasil
Publisher: Universidade Federal do Pará
metadata.dc.publisher.initials: UFPA
metadata.dc.rights: Acesso Aberto
Appears in Collections:Artigos Científicos - IECOS

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