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Food Science and Technology

versão impressa ISSN 0101-2061versão On-line ISSN 1678-457X

Resumo

STEVANATO, Flávia Braidotti et al. Chemical and sensorial evaluation of fish meal in soup. Ciênc. Tecnol. Aliment. [online]. 2007, vol.27, n.3, pp.567-571. ISSN 1678-457X.  https://doi.org/10.1590/S0101-20612007000300022.

Fish heads are normally discarded during fish processing and are not used as food. This study therefore investigated the chemical and fatty acids composition of fish meal produced from tilapia heads. An evaluation was made of the sensorial, chemical and fatty acids characteristics of broth and soup containing this fish meal. The purpose of the study was to analyze the composition and acceptance of products containing fish meal, aiming at its use in human food, especially in school meals. The results indicated that the fish meal contained contents of protein (38.4%), ashes (19.4%) and lipids (35.5%). The soup containing fish meal was well accepted by elementary schoolchildren. Moreover, the fatty acids composition of the lipid content indicated the presence of several omega-3 acids, especially alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and an excellent PUFA/SFA ratio. All these parameters indicate that fish meal made from discarded tilapia heads is an acceptable, nutritious and healthy source of food for humans.

Palavras-chave : tilapia; head; fish meal; chemical composition; fatty acids.

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