Use este identificador para citar ou linkar para este item:
https://repositorio.ufpa.br/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 |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
---|---|---|---|---|
Artigo_ExtrudedSnacksAddition.pdf | 735,41 kB | Adobe PDF | Visualizar/Abrir |
Este item está licenciado sob uma Licença Creative Commons