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| FERNANDES,Vitória Regina Takeuchi; SOUZA,Maria Luiza Rodrigues de; GASPARINO,Eliane; COUTINHO,Marcos Eduardo; VISENTAINER,Jesuí Vergílio; GOES,Elenice Souza dos Reis. |
| AbstractFlour prepared via current assay methodologies from the carcasses of the Pantanal alligator (Caiman crocodilus yacare) was analyzed for its chemical composition, minerals, fatty acids, and sensorial profile. Carcasses of the Pantanal alligator, originating from the Coocrijapan scientific zoo, Cáceres MT Brazil, were utilized. The carcasses were cooked for 60 minutes in a pressure cooker with water containing 2% salt and 5% chimichurri. The cooked carcasses were then ground and the mass was used for the manufacture of flour via three techniques: non-smoked, hot-smoked, and liquid-smoked. After each technique, the carcasses were dehydrated at 60ºC for 3h and were ground. Alligator flour was then produced. The moisture of liquid-smoked flour (10.97%)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Reuse of wastes; Hot smoking; Liquid smoking; Fatty acids; Chemical composition. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300487 |
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| KIMURA,Katia Setsuko; SOUZA,Maria Luiza Rodrigues de; GASPARINO,Eliane; MIKCHA,Jane Martha Graton; CHAMBÓ,Ana Paula Sartorio; VERDI,Rafaela; CORADINI,Melina Franco; MARQUES,Diego Rodrigues; FEIHRMANN,Andresa; GOES,Elenice Souza dos Reis. |
| Abstract The aim of this study was to develop a lasagna pasta enriched with dried mix of tuna (30%) and tilapia (70%) and formulate ready lasagna with enriched pasta. Lasagna pasta was elaborated with increasing levels (0, 5, 10 and 15%) of dried mix. Moisture, lipids and calories were not different between the inclusion levels; crude protein and ash increased linearly, carbohydrates reduced linearly, according to increasing levels of inclusion. There was an increase in n-3 and n-6 fatty acids with the inclusion of mix in lasagna. Between lasagna prepared with different sauces (tuna, chicken and bolognese), and pasta with 15% mix, it was observed that tuna lasagna had lower moisture content and higher protein, lipids, ash, carbohydrates and calories. All... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish processing waste; Pasta enrichment; Oreochromis niloticus; Thunnus sp. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300507 |
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| GOES,Elenice Souza dos Reis; SOUZA,Maria Luiza Rodrigues de; MICHKA,Jane Martha Graton; KIMURA,Katia Setsuko; LARA,Jorge Antônio Ferreira de; DELBEM,Adina Cléia Botazzo; GASPARINO,Eliane. |
| Abstract With the goal of developing and characterizing the nutritional and sensory aspects of fresh pasta supplemented with tilapia protein concentrate, four types of pasta were prepared, with inclusion of 0, 10, 20, or 30% of tilapia protein concentrate. Linear effects were observed (P < 0.01) in crude protein, total lipids, ash, carbohydrate, and caloric values; these parameters increased with increasing amounts of tilapia protein concentrate in the pasta. The concentration of Na, P, Ca, Mg, and Zn increased linearly (P < 0.01) in correlation with the increase in protein concentrate content, while Fe content decreased linearly (P < 0.01). In the sensory analysis, texture, overall impression, and the acceptance index demonstrated a cubic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Filleting residue; Fish protein concentrate; Fish technology; Oreochromis niloticus. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100076 |
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