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	Provedor de dados 65 (1) 86 (1) Autor Cavalheiro,José Marcelino de Oliveira (2) Andrade,Luciana Trigueiro de (1) Araújo,Nkarthe Guerra (1) Conceição,Maria Lúcia da (1) Fernandes,Thiago Mendes (1) Lira,Andréa de Lucena (1) Magnani,Marciane (1) Silva,Ana Hermínia Andrade da (1) Silva,João Andrade da (1) Ventura,Ana Paula Moraes (1) Mais... Palavra-chave Acceptance (1) Cephalothorax (1) Edible muscle (1) Farmed shrimp (1) Food technology (1) Litopenaeus vannamei (1) Sulfur dioxide (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Standardization of sodium metabisulfite solution concentrations and immersion time for farmed shrimp Litopenaeus vannamei 65 Andrade,Luciana Trigueiro de; Araújo,Nkarthe Guerra; Ventura,Ana Paula Moraes; Lira,Andréa de Lucena; Magnani,Marciane; Cavalheiro,José Marcelino de Oliveira. Sodium metabisulfite is the main additive used in the prevention of melanosis in shrimp; however, it has currently been employed with great variation in concentration by producers. Thus, the aim of the present study was to determine the correlation between the concentration of the sodium metabisulfite solution and immersion time of the whole shrimp to obtain the concentration of sulfur dioxide (SO2) in the edible muscle of farmed shrimp (Litopenaeus vannamei) in accordance with the limit established by law. For this, solutions of sodium metabisulfite at different concentrations (1%, 2 %, 3 %, 4% and 5%) were prepared and samples of L. vannamei shrimp (100g) were immersed during 10, 20 or 30 minutes at temperature of 7°C. For all treatment assayed the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sulfur dioxide; Edible muscle; Farmed shrimp. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000300499 Flour production from shrimp by-products and sensory evaluation of flour-based products 86 Fernandes,Thiago Mendes; Silva,João Andrade da; Silva,Ana Hermínia Andrade da; Cavalheiro,José Marcelino de Oliveira; Conceição,Maria Lúcia da. The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good... Tipo: Info:eu-repo/semantics/article Palavras-chave: Litopenaeus vannamei; Acceptance; Cephalothorax; Food technology. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013000800025 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco