文章基本信息

标题：Sopa instantanea com incluso de farinhas de peixes
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作者：Maria Luiza Rodrigues de Souza ; Allan Vinnícius Urbich ; Bianca de Oliveira Müller 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2021
卷号：10
期号：8
页码：1-12
DOI：10.33448/rsd-v10i8.17247
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：This work aimed to prepare an instant noodle with the inclusion of fish meal, evaluating the nutritional, microbiological and sensory quality. Four instant soups were developed, containing different fish flours (tilapia, smoked tilapia, smoked tilapia with salmon, and smoked tilapia with tuna). After the preparation of the flours, these were added to the soup ingredients, homogenized, packaged and analyzed for their nutritional and microbiological composition, then the soup was prepared with the addition of hot water for sensory analysis. All soup and fish meal mixtures were within microbiological standards for consumption. The soup mixture with inclusion of tilapia flour had higher moisture content and lower caloric value. Soups with smoked tilapia and smoked tilapia with salmon flour had the highest levels of lipids (6.90% and 6.89%, respectively) and smoked tilapia with tuna had the lowest ash content. There was no difference for protein and carbohydrates, as well as for the color and texture of soups. The mixture of instant soup with smoked tilapia flour with tuna had the worst acceptance in the aroma attribute. The taste, overall impression and purchase intent were worse for the soup with the inclusion of smoked tuna flour. It was concluded that instant soup mixtures enriched with fish meal are nutritious, with better acceptance for soups with tilapia, smoked tilapia and smoked tilapia with salmon meal.
关键词：Tuna carcass;Salmon backbone;Tilapia filleting residues.