Avaliação funcional e nutricional do concentrado protéico e da farinha liofilizada obtidos de resíduo de camarão (Litopenaeus vannamei)

• Ano de defesa: 2013
• Autor(a) principal: Brasileiro, Olivaldo Lacerda
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraí­ba; Brasil; Química e Bioquímica de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Camarão; Resíduo; Fonte alimentar; Concentrado protéico; Farinha liofilizada; Shrimp; Waste; Food source; Protein concentrate; Flour lyophilized; CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/4079

The food industry is seeking new food sources to meet the needs of human consumption worldwide and the shrimp processing generates a lot of waste from the seafood industry can be easily transformed into co-products. This research aimed to evaluate the functional and nutritional properties of lyophilized flour and protein concentrate produced from shrimp waste. The raw material used in this study consisted of waste (carapace) of shrimp Litopenaeus vannamei and location of packing from the coastal region of João Pessoa - PB and transported to LDFP (Laboratory of Fishery Product Development), Technology Center - CT - UFPB. The protein concentrate was obtained by ethanolic extraction and then subjected to oven drying at 70 ° C and the flour was by lyophilization of the residue. The moisture, ash, protein and calcium showed a significant difference between the samples of residue in naturas (IN) and samples of lyophilized flour and protein concentrate. The protein content of the concentrated protein (PC) and lyophilized flour (LF) showed a significant increase in relation to the protein content of the residue (IN), thus showing that the methods used in process development and protein concentration were efficient. Regarding the emulsifying properties were variations for both sample compared to the variation in pH which showed higher emulsifying capacity at pH 3.0 and lowest at pH 8.0 for emulsifying activity already obtained the lowest value at pH 4.0. We suggest the use of these co-products in the industry carnies emulsions, mayonnaise, emulsified toppings for salads and retention "flavor" as well as in emulsified meat products (sausages, sausages, pates). In the determination of amino acids, both samples showed many non-essential amino acids and essential amino acids. Regarding microbiological samples were within acceptable standards by regulators of the food industry. The maximum viscosity peak for both protein concentrate as lyophilized for flour showed similar compared to the other dietary sources. Samples showed endothermic transition stages 03 and mass loss, thus presenting a behavior equivalent to thermogravimetric other foods.