Enrichment of Food Mixtures with Essential Fatty Acids and Calcium from Nile Tilapia By-Products |
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| Authors: | Márcia Fernandes Nishiyama Aloisio Henrique Pereira de Souza Hevelyse Munise Celestino dos Santos Aline Kirie Gohara Wilson Massamitu Furuya Lauro Daniel Vargas Mendez |
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| Institution: | 1. State University of Maringa, Maringa, Parana, Brazil;2. Fronteira Sul Federal University, Realeza, Parana, Brazil;3. State University of Ponta Grossa, Ponta Grossa, Parana, Brazil |
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| Abstract: | ABSTRACTThis 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. |
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| Keywords: | Minerals omega-3 sensorial acceptance principal component analysis (PCA) |
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