Preparation of Amazon Shrimp (Macrobrachium amazonicum) flours and their applications in instant soup
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/20219 |
Resumo: | Shrimp residues have a high nutritional value and can be transformed into flour for human consumption, with feasibility of inclusion and enrichment of food products. The objective of this work was to develop instant soup based on shrimp flour, generating an alternative for the use of processing residue. Three different Amazon shrimp flours (Macrobrachium amazonicum) were prepared, with treatment 1 = whole Amazon shrimp flour (FCI), treatment 2 = whole Amazon shrimp flour cleaned (FCL) and treatment 3 = flour from the residue of the Whole Amazon Shrimp (FRC), which were included in instant soups, with subsequent characterization of proximate and sensory composition. The flours and soups were within microbiological standards. The clean shrimp meal had the highest crude protein content (87.32%) and the shrimp residue meal the highest levels of ash and carbohydrates, 22.59% and 17.06%, respectively. As for moisture and total lipids, there were no significant differences between the processed flours. The instant soup with FCL had the highest protein content (23.42%) and the lowest ash content (5.75%). But, in relation to sensory analysis, it was the soup with FRC inclusion that presented the best grades for the attributes aroma, global impression and purchase intention, while for the others there was no significant difference. Thus, the waste generated in the processing of shrimp can be used to prepare flours with high nutritional value, for inclusion in various food products commonly consumed by the population, such as instant soups. |
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Preparation of Amazon Shrimp (Macrobrachium amazonicum) flours and their applications in instant soupElaboración de harinas de Camarón Amazónico (Macrobrachium amazonicum) y sus aplicaciones en sopa instantáneaElaboração de farinhas de Camarão da Amazônia (Macrobrachium amazonicum) e suas aplicações em sopas instantâneasAnálise sensorialComposição químicaMicrobiologiaResíduos do processamento.Análisis sensorialComposición químicaMicrobiologíaResiduos de procesamiento.Sensory analysisChemical compositionMicrobiologyProcessing residues.Shrimp residues have a high nutritional value and can be transformed into flour for human consumption, with feasibility of inclusion and enrichment of food products. The objective of this work was to develop instant soup based on shrimp flour, generating an alternative for the use of processing residue. Three different Amazon shrimp flours (Macrobrachium amazonicum) were prepared, with treatment 1 = whole Amazon shrimp flour (FCI), treatment 2 = whole Amazon shrimp flour cleaned (FCL) and treatment 3 = flour from the residue of the Whole Amazon Shrimp (FRC), which were included in instant soups, with subsequent characterization of proximate and sensory composition. The flours and soups were within microbiological standards. The clean shrimp meal had the highest crude protein content (87.32%) and the shrimp residue meal the highest levels of ash and carbohydrates, 22.59% and 17.06%, respectively. As for moisture and total lipids, there were no significant differences between the processed flours. The instant soup with FCL had the highest protein content (23.42%) and the lowest ash content (5.75%). But, in relation to sensory analysis, it was the soup with FRC inclusion that presented the best grades for the attributes aroma, global impression and purchase intention, while for the others there was no significant difference. Thus, the waste generated in the processing of shrimp can be used to prepare flours with high nutritional value, for inclusion in various food products commonly consumed by the population, such as instant soups.Los residuos de camarón tienen un alto valor nutricional y pueden transformarse en harina para consumo humano, con factibilidad de inclusión y enriquecimiento de productos alimenticios. El objetivo de este trabajo fue desarrollar sopa instantánea a base de harina de camarón, generando una alternativa para el aprovechamiento de residuos de procesamiento. Se prepararon tres harinas diferentes de camarón amazónico (Macrobrachium amazonicum), con tratamiento 1 = harina integral de camarón amazónico (FCI), tratamiento 2 = harina integral de camarón amazónico limpia (FCL) y tratamiento 3 = harina del residuo del camarón integral amazónico (FRC) ), que se incluyeron en sopas instantáneas, con posterior caracterización de composición proximal y sensorial. Las harinas y sopas estaban dentro de los estándares microbiológicos. La harina de camarón limpio tuvo el mayor contenido de proteína cruda (87,32%) y la harina de residuos de camarón los niveles más altos de cenizas y carbohidratos, 22,59% y 17,06%, respectivamente. En cuanto a humedad y lípidos totales, no hubo diferencias significativas entre las harinas preparadas. La sopa instantánea con FCL tuvo el mayor contenido de proteínas (23,42%) y el menor contenido de cenizas (5,75%). Pero, en relación al análisis sensorial, fue la sopa con inclusión de FRC la que presentó las mejores puntuaciones para los atributos aroma, impresión global e intención de compra, mientras que para las demás no hubo diferencia significativa. Así, los residuos generados en el procesamiento del camarón pueden ser utilizados para preparar harinas con alto valor nutricional, para su inclusión en diversos productos alimenticios comúnmente consumidos por la población, como las sopas instantáneas.Os resíduos de camarão possuem alto valor nutricional, podendo ser transformados em farinhas para o consumo humano, com viabilidade de inclusão e enriquecimento de produtos alimentícios. O objetivo deste trabalho foi desenvolver sopa instântanea a base de farinhas de camarões, gerando uma alternativa para aproveitamento de resíduo do processamento. Foram elaboradas três diferentes farinhas de camarão da Amazônia (Macrobrachium amazonicum), sendo o tratamento 1= farinha do camarão da Amazônia inteiro (FCI), tratamento 2 = farinha do camarão da Amazônia inteiro limpo (FCL) e tratamento 3 = farinha do resíduo do camarão da Amazônia inteiro (FRC), que foram incluídas em sopas instantâneas, com posterior caracterização da composição centesimal e sensorial. As farinhas e as sopas estavam dentro dos padrões microbiológicos. A farinha de camarão limpo apresentou maior teor de proteína bruta (87,32%) e a farinha de resíduos de camarão os maiores teores de cinzas e carboidratos, 22,59% e 17,06%, respectivamente. Quanto à umidade e aos lipídeos totais, não houve diferenças significativas entre as farinhas elaboradas. A sopa instantânea com a FCL apresentou o maior teor de proteína (23,42%) e o menor teor de cinzas (5,75%). Mas, em relação a análise sensorial foi a sopa com inclusão de FRC que apresentou as melhores notas para os atributos aroma, impressão global e intenção de compra, enquanto para os demais não houve diferença significativa. Assim, os resíduos gerados no processamento do camarão podem ser utilizados para elaborar farinhas de elevado valor nutricional, para a inclusão em diversos produtos alimentícios comumente consumidos pela população, como sopas instantâneas.Research, Society and Development2021-10-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2021910.33448/rsd-v10i12.20219Research, Society and Development; Vol. 10 No. 12; e416101220219Research, Society and Development; Vol. 10 Núm. 12; e416101220219Research, Society and Development; v. 10 n. 12; e4161012202192525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/20219/18600Copyright (c) 2021 Melina Franco Coradini; Gislaine Gonçalves Oliveira; Stefane Santos Corrêa; Sabrina Campos Sbaraini; Carla Cristina Alves Nogueira; Marcos Antonio Matiucci; Simone Siemer; Sabrina Martins dos Santos; Andresa Carla Feihrmann; Elenice Souza dos Reis Goes; Maria Luiza Rodrigues de Souzahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCoradini, Melina Franco Oliveira, Gislaine Gonçalves Corrêa, Stefane Santos Sbaraini, Sabrina Campos Nogueira, Carla Cristina Alves Matiucci, Marcos Antonio Siemer, Simone Santos, Sabrina Martins dos Feihrmann, Andresa Carla Goes, Elenice Souza dos Reis Souza, Maria Luiza Rodrigues de 2021-11-14T20:26:51Zoai:ojs.pkp.sfu.ca:article/20219Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:55.985551Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Preparation of Amazon Shrimp (Macrobrachium amazonicum) flours and their applications in instant soup Elaboración de harinas de Camarón Amazónico (Macrobrachium amazonicum) y sus aplicaciones en sopa instantánea Elaboração de farinhas de Camarão da Amazônia (Macrobrachium amazonicum) e suas aplicações em sopas instantâneas |
title |
Preparation of Amazon Shrimp (Macrobrachium amazonicum) flours and their applications in instant soup |
spellingShingle |
Preparation of Amazon Shrimp (Macrobrachium amazonicum) flours and their applications in instant soup Coradini, Melina Franco Análise sensorial Composição química Microbiologia Resíduos do processamento. Análisis sensorial Composición química Microbiología Residuos de procesamiento. Sensory analysis Chemical composition Microbiology Processing residues. |
title_short |
Preparation of Amazon Shrimp (Macrobrachium amazonicum) flours and their applications in instant soup |
title_full |
Preparation of Amazon Shrimp (Macrobrachium amazonicum) flours and their applications in instant soup |
title_fullStr |
Preparation of Amazon Shrimp (Macrobrachium amazonicum) flours and their applications in instant soup |
title_full_unstemmed |
Preparation of Amazon Shrimp (Macrobrachium amazonicum) flours and their applications in instant soup |
title_sort |
Preparation of Amazon Shrimp (Macrobrachium amazonicum) flours and their applications in instant soup |
author |
Coradini, Melina Franco |
author_facet |
Coradini, Melina Franco Oliveira, Gislaine Gonçalves Corrêa, Stefane Santos Sbaraini, Sabrina Campos Nogueira, Carla Cristina Alves Matiucci, Marcos Antonio Siemer, Simone Santos, Sabrina Martins dos Feihrmann, Andresa Carla Goes, Elenice Souza dos Reis Souza, Maria Luiza Rodrigues de |
author_role |
author |
author2 |
Oliveira, Gislaine Gonçalves Corrêa, Stefane Santos Sbaraini, Sabrina Campos Nogueira, Carla Cristina Alves Matiucci, Marcos Antonio Siemer, Simone Santos, Sabrina Martins dos Feihrmann, Andresa Carla Goes, Elenice Souza dos Reis Souza, Maria Luiza Rodrigues de |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Coradini, Melina Franco Oliveira, Gislaine Gonçalves Corrêa, Stefane Santos Sbaraini, Sabrina Campos Nogueira, Carla Cristina Alves Matiucci, Marcos Antonio Siemer, Simone Santos, Sabrina Martins dos Feihrmann, Andresa Carla Goes, Elenice Souza dos Reis Souza, Maria Luiza Rodrigues de |
dc.subject.por.fl_str_mv |
Análise sensorial Composição química Microbiologia Resíduos do processamento. Análisis sensorial Composición química Microbiología Residuos de procesamiento. Sensory analysis Chemical composition Microbiology Processing residues. |
topic |
Análise sensorial Composição química Microbiologia Resíduos do processamento. Análisis sensorial Composición química Microbiología Residuos de procesamiento. Sensory analysis Chemical composition Microbiology Processing residues. |
description |
Shrimp residues have a high nutritional value and can be transformed into flour for human consumption, with feasibility of inclusion and enrichment of food products. The objective of this work was to develop instant soup based on shrimp flour, generating an alternative for the use of processing residue. Three different Amazon shrimp flours (Macrobrachium amazonicum) were prepared, with treatment 1 = whole Amazon shrimp flour (FCI), treatment 2 = whole Amazon shrimp flour cleaned (FCL) and treatment 3 = flour from the residue of the Whole Amazon Shrimp (FRC), which were included in instant soups, with subsequent characterization of proximate and sensory composition. The flours and soups were within microbiological standards. The clean shrimp meal had the highest crude protein content (87.32%) and the shrimp residue meal the highest levels of ash and carbohydrates, 22.59% and 17.06%, respectively. As for moisture and total lipids, there were no significant differences between the processed flours. The instant soup with FCL had the highest protein content (23.42%) and the lowest ash content (5.75%). But, in relation to sensory analysis, it was the soup with FRC inclusion that presented the best grades for the attributes aroma, global impression and purchase intention, while for the others there was no significant difference. Thus, the waste generated in the processing of shrimp can be used to prepare flours with high nutritional value, for inclusion in various food products commonly consumed by the population, such as instant soups. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-02 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/20219 10.33448/rsd-v10i12.20219 |
url |
https://rsdjournal.org/index.php/rsd/article/view/20219 |
identifier_str_mv |
10.33448/rsd-v10i12.20219 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/20219/18600 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 12; e416101220219 Research, Society and Development; Vol. 10 Núm. 12; e416101220219 Research, Society and Development; v. 10 n. 12; e416101220219 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052789002600448 |