Extruded snacks with the addition of different fish meals

Vista sencilla de ítem
dc.creatorElenice Souza dos Reis Goes
dc.creatorMaria Luiza Rodrigues de Souza
dc.creatorDaniel Abreu Vasconcelos Campelo
dc.creatorGrazyella Massako Yoshida
dc.creatorTadeu Orlandi Xavier
dc.creatorLorena Batista de Moura
dc.creatorAntonio Roberto Giriboni Monteiro
dc.date2015
dc.date.accessioned2026-07-07T04:19:28Z
dc.descriptionTilapia, 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395943288016
dc.identifier.urihttp://hdl.handle.net/123456789/457813
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.35
dc.subjectAgrociencias
dc.titleExtruded snacks with the addition of different fish meals
dc.typeartículo científico

Archivos

Colecciones

Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos