Created 09/13/15 9:31 a.m. and updated in 09/13/15 9:38 a.m. For
Maiana Diniz Edition: Valeria Aguiar Source: Agency Brazil
The arapaima castings, today discarded after withdrawal of fish fillets may turn raw material for the food industry. Brazilian scientists have created a way to turn the meat remains in a liquid substance called protein hydrolyzate arapaima, able to enrich low-protein foods such as breads, cereals and crackers.
The liquid can also be used in food for people who do not digest milk protein.
technique is to transform these meat remains with the use of enzymes that generate chemical reactions and resulting in a liquid containing more than 70% protein. The technology is the result of partnership between the National Institute of Amazonian Research (INPA) with the Federal University of Amazonas and is now available for production and marketing. A patent application has been made to the National Institute of Industrial Property.
The specialist in food science Rogerio Souza de Jesus, INPA researcher, says that when the arapaima the blanket is removed for sale, large amount of leftover meat attached to bones that is thrown away. “In a medium-sized arapaima, with about 60 kilos, that leaves about 3 kilograms of meat, you can not waste it,” says Roger, noting that the marketing of the animal has grown a lot since the beginning of the kind of management in Amazon.
The fish is a healthy source of protein, lipids, vitamins A, D and B complex and minerals like calcium, phosphorus, iron, copper and selenium. According to the researcher, it is possible to hydrolyzed with other fish to take advantage of these nutrients, but that further studies are needed because each species needs a specific enzyme.
Rogério de Jesus also told that it is possible to remove the hydrolyzed fish odor which does not alter the taste of food and can enter as an ingredient in several formulations
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