SciELO - Scientific Electronic Library Online

 
vol.36 número2Morfologia e viabilidade polínica de Lolium multiflorum Lam.Desenvolvimento e descrição de doce de leite light funcional com café índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Ciência e Agrotecnologia

versão impressa ISSN 1413-7054

Resumo

BRASILEIRO, Olivaldo Lacerda et al. Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour. Ciênc. agrotec. [online]. 2012, vol.36, n.2, pp.189-194. ISSN 1413-7054.  https://doi.org/10.1590/S1413-70542012000200007.

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.

Palavras-chave : Litopenaeus vannamei; food source; environment; solubility; pH.

        · resumo em Português     · texto em Inglês     · Inglês ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons