Elaboração e composição fisico-química da farinha de camarão (Macrobrachium jelskii) para consumo humano

Abstract

The species Macrobrachium jelskii commonly known in Brazil as "quiet" shrimp, is found in tropical and subtropical regions of the planet being quite consumed. The use of shrimp in industries generates a large amount of waste becoming sources of contamination to the environment, thereby increasing the raw material processing avoiding the waste of parts that would not normally be consumed, suggesting a way of consumption for shrimp in a way to add value to the product after the addition of the flour in the most different food products. The objective of this work was to use the prawns Macrobrachium jelskii cooked and salted through the elaboration of the flour for human consumption through the convective drying in thin layer. The physical chemical characterization of the shrimp used as raw material was carried out, as well as the physical-chemical characterization of the obtained flour. The results showed high levels of proteins (36.00%), minerals (40.53%) and chlorides (27.30%). Through these results it is concluded that the use of flour for human consumption is justifiable since taking alternatives for the decrease of the sodium content in the final product, emphasizing that its use will bring benefits not only to human health but also to the environment.