Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour

Detalhes bibliográficos
Autor(a) principal: Brasileiro,Olivaldo Lacerda
Data de Publicação: 2012
Outros Autores: Cavalheiro,José Marcelino Oliveira, Prado,João Paulo de Sousa, Anjos,Alinne Gouveia dos, Cavalheiri,Thais Tereza Brandão
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200007
Resumo: Wastes from the seafood industry can be easily processed into products with new forms of use. The present study was aimed at determining the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour. The raw material used in this study consisted of waste (head) of Litopenaeus vannamei. The protein concentrate was obtained by ethanolic extraction, being subsequently submitted to drying in oven at 70° C, while the flour was obtained by lyophilization of shrimp wastes. Moisture, ash, protein and calcium contents showed significant difference between fresh shrimp head waste samples (IN) and protein concentrate and lyophilized flour samples. The protein content for protein concentrate (PC) and lyophilized flour (LF) showed significant increase in relation to protein content in the waste (IN), thus showing that the process for obtaining the protein concentrate was efficient.
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spelling Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flourLitopenaeus vannameifood sourceenvironmentsolubilitypHWastes from the seafood industry can be easily processed into products with new forms of use. The present study was aimed at determining the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour. The raw material used in this study consisted of waste (head) of Litopenaeus vannamei. The protein concentrate was obtained by ethanolic extraction, being subsequently submitted to drying in oven at 70° C, while the flour was obtained by lyophilization of shrimp wastes. Moisture, ash, protein and calcium contents showed significant difference between fresh shrimp head waste samples (IN) and protein concentrate and lyophilized flour samples. The protein content for protein concentrate (PC) and lyophilized flour (LF) showed significant increase in relation to protein content in the waste (IN), thus showing that the process for obtaining the protein concentrate was efficient.Editora da UFLA2012-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200007Ciência e Agrotecnologia v.36 n.2 2012reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542012000200007info:eu-repo/semantics/openAccessBrasileiro,Olivaldo LacerdaCavalheiro,José Marcelino OliveiraPrado,João Paulo de SousaAnjos,Alinne Gouveia dosCavalheiri,Thais Tereza Brandãoeng2012-05-22T00:00:00Zoai:scielo:S1413-70542012000200007Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:12.596120Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour
title Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour
spellingShingle Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour
Brasileiro,Olivaldo Lacerda
Litopenaeus vannamei
food source
environment
solubility
pH
title_short Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour
title_full Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour
title_fullStr Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour
title_full_unstemmed Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour
title_sort Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour
author Brasileiro,Olivaldo Lacerda
author_facet Brasileiro,Olivaldo Lacerda
Cavalheiro,José Marcelino Oliveira
Prado,João Paulo de Sousa
Anjos,Alinne Gouveia dos
Cavalheiri,Thais Tereza Brandão
author_role author
author2 Cavalheiro,José Marcelino Oliveira
Prado,João Paulo de Sousa
Anjos,Alinne Gouveia dos
Cavalheiri,Thais Tereza Brandão
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Brasileiro,Olivaldo Lacerda
Cavalheiro,José Marcelino Oliveira
Prado,João Paulo de Sousa
Anjos,Alinne Gouveia dos
Cavalheiri,Thais Tereza Brandão
dc.subject.por.fl_str_mv Litopenaeus vannamei
food source
environment
solubility
pH
topic Litopenaeus vannamei
food source
environment
solubility
pH
description Wastes from the seafood industry can be easily processed into products with new forms of use. The present study was aimed at determining the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour. The raw material used in this study consisted of waste (head) of Litopenaeus vannamei. The protein concentrate was obtained by ethanolic extraction, being subsequently submitted to drying in oven at 70° C, while the flour was obtained by lyophilization of shrimp wastes. Moisture, ash, protein and calcium contents showed significant difference between fresh shrimp head waste samples (IN) and protein concentrate and lyophilized flour samples. The protein content for protein concentrate (PC) and lyophilized flour (LF) showed significant increase in relation to protein content in the waste (IN), thus showing that the process for obtaining the protein concentrate was efficient.
publishDate 2012
dc.date.none.fl_str_mv 2012-04-01
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=S1413-70542012000200007
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200007
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542012000200007
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 Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.36 n.2 2012
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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