| Registro completo |
| Provedor de dados: |
64
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| País: |
Brazil
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| Título: |
Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour
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| Autores: |
Brasileiro,Olivaldo Lacerda
Cavalheiro,José Marcelino Oliveira
Prado,João Paulo de Sousa
Anjos,Alinne Gouveia dos
Cavalheiri,Thais Tereza Brandão
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| Data: |
2012-04-01
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| Ano: |
2012
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| Palavras-chave: |
Litopenaeus vannamei
Food source
Environment
Solubility
PH
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| 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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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200007
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| Editor: |
Editora da Universidade Federal de Lavras
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| Relação: |
10.1590/S1413-70542012000200007
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| Formato: |
text/html
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| Fonte: |
Ciência e Agrotecnologia v.36 n.2 2012
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| Direitos: |
info:eu-repo/semantics/openAccess
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