Details

Autor(en) / Beteiligte

• Nishiyama, Márcia Fernandes
• Souza, Aloisio Henrique Pereira de
• Santos, Hevelyse Munise Celestino dos
• Gohara, Aline Kirie
• Furuya, Wilson Massamitu
• Vargas Mendez, Lauro Daniel
• Ribeiro, Ricardo Pereira
• Matsushita, Makoto

Titel

Enrichment of Food Mixtures with Essential Fatty Acids and Calcium from Nile Tilapia By-Products

Ist Teil von

• Journal of aquatic food product technology, 2016-05, Vol.25 (4), p.471-481

Ort / Verlag

Philadelphia: Taylor & Francis

Erscheinungsjahr

2016

Link zum Volltext

Quelle

Taylor & Francis

Beschreibungen/Notizen

• This work aimed at increasing the content of calcium and the quality of fatty acid composition of food mixtures developed with by-products from Nile tilapia fed with flaxseed. Mixes using cassava flour and by-products were submitted to analyses of proximate composition, fatty acids and minerals quantification, and sensory assessment. The lipid and protein fractions were higher for the mix containing 30% addition of fish meal. There was an incorporation effect of essential fatty acids in the mix of flours containing fish fed with flaxseed. Calcium had the highest concentration among minerals. Sensory acceptance range was 55-65% for formulations with fish by-products.