Extruded snacks with the addition of different fish meals
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400683 |
Resumo: | 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. |
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Extruded snacks with the addition of different fish mealsfishery technologycorn snackresidue reuseAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400683Food Science and Technology v.35 n.4 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6818info:eu-repo/semantics/openAccessGOES,Elenice Souza dos ReisSOUZA,Maria Luiza Rodrigues deCAMPELO,Daniel Abreu VasconcelosYOSHIDA,Grazyella MassakoXAVIER,Tadeu OrlandiMOURA,Lorena Batista deMONTEIRO,Antonio Roberto Giribonieng2015-12-21T00:00:00Zoai:scielo:S0101-20612015000400683Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-12-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Extruded snacks with the addition of different fish meals |
title |
Extruded snacks with the addition of different fish meals |
spellingShingle |
Extruded snacks with the addition of different fish meals GOES,Elenice Souza dos Reis fishery technology corn snack residue reuse |
title_short |
Extruded snacks with the addition of different fish meals |
title_full |
Extruded snacks with the addition of different fish meals |
title_fullStr |
Extruded snacks with the addition of different fish meals |
title_full_unstemmed |
Extruded snacks with the addition of different fish meals |
title_sort |
Extruded snacks with the addition of different fish meals |
author |
GOES,Elenice Souza dos Reis |
author_facet |
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 |
author_role |
author |
author2 |
SOUZA,Maria Luiza Rodrigues de CAMPELO,Daniel Abreu Vasconcelos YOSHIDA,Grazyella Massako XAVIER,Tadeu Orlandi MOURA,Lorena Batista de MONTEIRO,Antonio Roberto Giriboni |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
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 |
dc.subject.por.fl_str_mv |
fishery technology corn snack residue reuse |
topic |
fishery technology corn snack residue reuse |
description |
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. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400683 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400683 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.6818 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.35 n.4 2015 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126319888433152 |