ELABORATION OF A SEASONING FROM A CROP SHRIMP (<I>Penaeus sp</>)

The flour of the shrimp is the waste of dry shrimp ground with good characteristics of conservation, obtaining itself from heads, abdomen or the whole shrimp according to the chemical characteristics of the product. A Seasoning was elaborated from a crop shrimp (Penaeus sp ) heads flour a mixing pro...

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Autores principales:	Ricardo D. ANDRADE P., Ramiro TORRES G., Everaldo J. MONTES M., Milena M. CHÁVEZ B., Vanesa NAAR O.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	crustaceans formulation by-products Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/09d8ad2c3bf44338b463b75be4572a08
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spelling	oai:doaj.org-article:09d8ad2c3bf44338b463b75be4572a082021-11-19T04:20:40ZELABORATION OF A SEASONING FROM A CROP SHRIMP (<I>Penaeus sp</>)0121-40042145-2660https://doaj.org/article/09d8ad2c3bf44338b463b75be4572a082009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/624https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The flour of the shrimp is the waste of dry shrimp ground with good characteristics of conservation, obtaining itself from heads, abdomen or the whole shrimp according to the chemical characteristics of the product. A Seasoning was elaborated from a crop shrimp (Penaeus sp ) heads flour a mixing process in a small scale, carried out in the Institute of Science and Technology would Feed, Medellin; with the purpose of providing an alternative to give an added value to the by-products of companies shrimps. It was prepared three formulations with 10, 20 and 30% w/w of shrimp heads flour by adding those condiments and preservatives. The best formulation, according to the sensorial analysis carried out by trained panelists, was the one prepared with 30% w/w of shrimp heads flour. Ricardo D. ANDRADE P.Ramiro TORRES G.Everaldo J. MONTES M.Milena M. CHÁVEZ B.Vanesa NAAR O.Universidad de Antioquiaarticlecrustaceansformulationby-productsFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 14, Iss 2 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	crustaceans formulation by-products Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	crustaceans formulation by-products Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Ricardo D. ANDRADE P. Ramiro TORRES G. Everaldo J. MONTES M. Milena M. CHÁVEZ B. Vanesa NAAR O. ELABORATION OF A SEASONING FROM A CROP SHRIMP (<I>Penaeus sp</>)
description	The flour of the shrimp is the waste of dry shrimp ground with good characteristics of conservation, obtaining itself from heads, abdomen or the whole shrimp according to the chemical characteristics of the product. A Seasoning was elaborated from a crop shrimp (Penaeus sp ) heads flour a mixing process in a small scale, carried out in the Institute of Science and Technology would Feed, Medellin; with the purpose of providing an alternative to give an added value to the by-products of companies shrimps. It was prepared three formulations with 10, 20 and 30% w/w of shrimp heads flour by adding those condiments and preservatives. The best formulation, according to the sensorial analysis carried out by trained panelists, was the one prepared with 30% w/w of shrimp heads flour.
format	article
author	Ricardo D. ANDRADE P. Ramiro TORRES G. Everaldo J. MONTES M. Milena M. CHÁVEZ B. Vanesa NAAR O.
author_facet	Ricardo D. ANDRADE P. Ramiro TORRES G. Everaldo J. MONTES M. Milena M. CHÁVEZ B. Vanesa NAAR O.
author_sort	Ricardo D. ANDRADE P.
title	ELABORATION OF A SEASONING FROM A CROP SHRIMP (<I>Penaeus sp</>)
title_short	ELABORATION OF A SEASONING FROM A CROP SHRIMP (<I>Penaeus sp</>)
title_full	ELABORATION OF A SEASONING FROM A CROP SHRIMP (<I>Penaeus sp</>)
title_fullStr	ELABORATION OF A SEASONING FROM A CROP SHRIMP (<I>Penaeus sp</>)
title_full_unstemmed	ELABORATION OF A SEASONING FROM A CROP SHRIMP (<I>Penaeus sp</>)
title_sort	elaboration of a seasoning from a crop shrimp (<i>penaeus sp</>)
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/09d8ad2c3bf44338b463b75be4572a08
work_keys_str_mv	AT ricardodandradep elaborationofaseasoningfromacropshrimpipenaeussp AT ramirotorresg elaborationofaseasoningfromacropshrimpipenaeussp AT everaldojmontesm elaborationofaseasoningfromacropshrimpipenaeussp AT milenamchavezb elaborationofaseasoningfromacropshrimpipenaeussp AT vanesanaaro elaborationofaseasoningfromacropshrimpipenaeussp
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ELABORATION OF A SEASONING FROM A CROP SHRIMP (<I>Penaeus sp</>)

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