Characteristics and processing of canned Amazon River prawn (Macrobrachium amazonicum) in Amazon sauce

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...

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Bibliographic Details
Main Authors:	Keber Santos Costa Junior, Francisco Alex Lima Barros, Natalino da Costa Souza, Peterson Emmanuel Guimarães Paixão, Leiliane Cristina Cardoso Araújo, Bruno Baltazar, Jhulie Carolline Sousa Ferreira, Deiviane de Cássia Fernandes Carvalho, Cristiana Ramalho Maciel, Marileide Moraes Alves
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2024-03-01
Series:	Brazilian Journal of Food Technology
Subjects:	Thermal processing tucupi, jambu Amazon food culture texture profile shrimp
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100408&lng=en&tlng=en

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