Extruded snacks with the addition of different fish meals

• Autor(a) principal: GOES, Elenice Souza dos Reis
• Data de Publicação: 2015
• Outros Autores: SOUZA, Maria Luiza Rodrigues de, CAMPELO, Daniel Abreu Vasconcelos, YOSHIDA, Grazyella Massako, XAVIER, Tadeu Orlandi, MOURA, Lorena Batista de, MONTEIRO, Antonio Roberto Giriboni
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFPA
• DOI: 10.1590/1678-457X.6818
• Texto Completo: http://repositorio.ufpa.br/jspui/handle/2011/8771
• topic: Tecnologia da pesca; Processamento de peixe; Farinha de peixe; Análise sensorial

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.