Characteristics and processing of canned Amazon River prawn (Macrobrachium amazonicum) in Amazon sauce
Abstract The canned Amazon River prawn with sauce (tucupi and jambu) was thermally prepared (121 ºC) at three different times (T1: 15 T2: 20 and T3: 25 minutes) in glass bottles. The product obtained 20.86% crude protein, with good acceptance by consumers (global acceptance >7) measured through c...
Main Authors: | , , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2024-03-01
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Series: | Brazilian Journal of Food Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100408&lng=en&tlng=en |