Produção Nacional
Revisado por pares
DEVELOPMENT, PRESERVATION, AND CHEMICAL AND FATTY ACID PROFILES OF NILE TILAPIA CARCASS MEAL FOR HUMAN FEEDING*
2012; Wiley; Volume: 37; Issue: 2 Linguagem: Inglês
10.1111/j.1745-4549.2011.00624.x
ISSN1745-4549
AutoresLeandro Godoy, Maria Luiza Rodrigues de Souza Franco, Nilson Evelázio de Souza, Flávia Braidotti Stevanato, Jesuí Vergílio Visentainer,
Tópico(s)Biochemical Analysis and Sensing Techniques
ResumoJournal of Food Processing and PreservationVolume 37, Issue 2 p. 93-99 Original Article DEVELOPMENT, PRESERVATION, AND CHEMICAL AND FATTY ACID PROFILES OF NILE TILAPIA CARCASS MEAL FOR HUMAN FEEDING* LEANDRO CESAR GODOY, Corresponding Author LEANDRO CESAR GODOY Departments of Animal Science TEL: 55-51-3308-6853; FAX: 55-51-3308-6048; EMAIL: [email protected]Search for more papers by this authorMARIA LUIZA RODRIGUES DE SOUZA FRANCO, MARIA LUIZA RODRIGUES DE SOUZA FRANCO Departments of Animal ScienceSearch for more papers by this authorNILSON EVELÁZIO DE SOUZA, NILSON EVELÁZIO DE SOUZA Chemistry, Universidade Estadual de Maringá, Av. Colombo 5790, 87020-900 Maringá, PR, BrazilSearch for more papers by this authorFLAVIA BRAIDOTTI STEVANATO, FLAVIA BRAIDOTTI STEVANATO Chemistry, Universidade Estadual de Maringá, Av. Colombo 5790, 87020-900 Maringá, PR, BrazilSearch for more papers by this authorJESUÍ VERGÍLIO VISENTAINER, JESUÍ VERGÍLIO VISENTAINER Chemistry, Universidade Estadual de Maringá, Av. Colombo 5790, 87020-900 Maringá, PR, BrazilSearch for more papers by this author LEANDRO CESAR GODOY, Corresponding Author LEANDRO CESAR GODOY Departments of Animal Science TEL: 55-51-3308-6853; FAX: 55-51-3308-6048; EMAIL: [email protected]Search for more papers by this authorMARIA LUIZA RODRIGUES DE SOUZA FRANCO, MARIA LUIZA RODRIGUES DE SOUZA FRANCO Departments of Animal ScienceSearch for more papers by this authorNILSON EVELÁZIO DE SOUZA, NILSON EVELÁZIO DE SOUZA Chemistry, Universidade Estadual de Maringá, Av. Colombo 5790, 87020-900 Maringá, PR, BrazilSearch for more papers by this authorFLAVIA BRAIDOTTI STEVANATO, FLAVIA BRAIDOTTI STEVANATO Chemistry, Universidade Estadual de Maringá, Av. Colombo 5790, 87020-900 Maringá, PR, BrazilSearch for more papers by this authorJESUÍ VERGÍLIO VISENTAINER, JESUÍ VERGÍLIO VISENTAINER Chemistry, Universidade Estadual de Maringá, Av. Colombo 5790, 87020-900 Maringá, PR, BrazilSearch for more papers by this author First published: 01 March 2012 https://doi.org/10.1111/j.1745-4549.2011.00624.xCitations: 5 † This paper is part of the author's monograph, which won the 2008 Henri Nestlé Award for Nutrition and Health in the Food Technology and Biochemistry category. Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT This study evaluated the use of fish processing residues in the preparation of flavored meal from Nile tilapia (Oreochromis niloticus) carcass. Carcasses were washed, labeled, weighed, spice-brined and smoked. After smoking, the carcasses were weighed and ground to a meal. The samples were vacuum packed, labeled and frozen (−18C) until analysis. The prepared meal presented mean moisture, protein, total lipids and ash contents of 17.41, 32.51, 19.72 and 26.22%, respectively. Some fatty acids of great physiological and nutritional importance were found among the 23 fatty acids that were identified, such as alpha-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid. The produced meal can be used to enrichment and preparation of several products for human consumption. PRACTICAL APPLICATIONS Nile tilapia carcasses are not commonly used in human feeding, and, most often, they are disposed of. 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