(Meat yield, Frozen, Cooking, Proximate Compo- sition and Mineral Elements in Macrobrachium acanthurus end Macrobrachium carcinus)

Authors

  • Vera Lucia LOBÃO Biologista da Seção de Aquicultura - Instituto de Pesca - Pesquisador do CNPq
  • Mário Queiroz MANDELLI Pesquisador Cientí­­fico da Seção de Aquicultura - Instituto de Pesca
  • Mithine TAKINO Quí­­mico da Seção de Limnologia - Instituto de Pesca - Pesquisador do CNPq
  • Wagner Cotroni VALENTI Biologista estagiário da Seção de Aquicultura - Instituto de Pesca - Bolsista do CNPq http://orcid.org/0000-0002-8526-1052

Keywords:

NíO CONSTA

Abstract

The cephalothorax of the fresh water shrimps, Macrobrachium acanthurus and Macrobrachium carcinus, was removed, and the abdominal portions were peeled. The raw meat obtained was submitted to freezing and cooking process. The changes in weight observed during the various processes were estimated and the frozen and cooked meat were analyzed concerning the proximate composition, calcium, phosphorus and chloride.

Published

2018-06-20