Preparation of gluten-free crab nugget (Ucidescordatus) with added fiber

Elen Vanessa Costa Da Silva,Maria Deyonara Lima Da Silva

doi:10.1590/0103-8478cr20180901

Elen Vanessa Costa Da Silva, Maria Deyonara Lima Da Silva

Open Access

https://doi.org/10.1590/0103-8478cr20180901

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Journal: Ciência Rural	Publication Date: Jan 1, 2019
Citations: 1	License type: CC BY 4.0

Affiliation: Universidade do Estado do Pará

Abstract

ABSTRACT: Crab meat is rich in nutrients such as polyunsaturated fatty acids, minerals, and vitamins. Its catch is one of the most important fishing modalities in the North Brazilian state of Pará; however,crab is under utilized in the food industry and mainly sold as fresh meat. The study aimed to develop three formulations of gluten-free crab nuggets with added fiber. To reduce the cost of the final product, three formulations(F1, F2, and F3) were developed by the addition of rice flour at 0% (F1), 15% (F2), and 30% (F3) as a partial replacement of crab meat. Physicochemical and microbiological analyses were performed according to the legislation. In sensory intent analysis, F1 and F2 stood out in relation to F3, butall formulations were well accepted. The cost per unit of the formulations was 0.37 Brazilian reals (R$) for F1, R$ 0.27 for F2, and R$ 0.24 for F3; the formulations obtained a 90.47% yield. For fibers, the same result (0.96 g-dry basis) was obtained for all three formulations.

Highlights

Fishing and aquaculture are important sources of employment, especially in developing countries (FAO, 2016)
One of the most socially important fishing modalities in the state of Pará is the capture of the uçá crab (Ucidescordatus), which employs a large number of workers (GLASER et al, 2005)
The preparation and analysis were performed in the food laboratory of the State University of Pará (UEPA)

Summary

INTRODUCTION

Fishing and aquaculture are important sources of employment, especially in developing countries (FAO, 2016). Processed products derived from the uçá crab could be alternative for the industrialization and popularization of fish because crustacean meat is appreciated in various parts of the world for its texture,unique flavor,and high content of proteins and other nutrients, including essential amino acids recommended by the FAO (1973), lysine, that is present in small amountsin cereals, which is frequently consumed by humans. The elaboration of breaded nuggets from crab meat can contribute to an increase in the consumption of this protein source because of its practicality at the time of preparation and the sensory variety of nuggets (BONACINA & QUEIROZ, 2007) Another component has become an essential part in the formulation of food products, i.e., soluble fibers, because they provide functional benefits and marked positive health effects, such as the prevention or treatment of chronic non-communicable diseases and their manifestations like obesity, hypertension, cancer, blood glucose and cholesterol levels, constipation, cardiovascular diseases, metabolic syndrome, etc. The study arises from a perception of the unavailability of industrialized crab-derived food products, aiming to seek the elaboration of a nutritious, practical, functional, and financially accessible food alternative from the elaboration of gluten-free crab nuggets with added fibers, while adding value to regional raw materials and providing safe food for gluten-intolerant consumers

MATERIALS AND METHODS

RESULTS AND DISCUSSION

CONCLUSION