"Você sabe o que é caviar?": potencial nutricional de ovas de peixe voador (hirundichthys affinis).
Caviar is the most widely known type of fish roes consumed in the world. It might be labeled as caviar just salted roes from the Caspian Sea sturgeon (Huso huso). However, due to factors that led to a decrease in the number of these sturgeons, other types of fish roes emerged as caviar substitutes f...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
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Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/40160 |
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| Resumo: | Caviar is the most widely known type of fish roes consumed in the world. It might be labeled as caviar just salted roes from the Caspian Sea sturgeon (Huso huso). However, due to factors that led to a decrease in the number of these sturgeons, other types of fish roes emerged as caviar substitutes from various species of fish. Flying fish caviar (tobiko) is a good example of that compounding an egg in a small diameter, golden color and very appreciated to the oriental cuisine. In Brazil the flying fish is abundant on the coast of Caiçara do Norte (RN) and its fish roe is the must exploited flying fish resource in that region. Thus, the aim of this study is to discuss the nutritional potential of flying fish roe (Hirundicthys affinis). As a method for that it was analyzed flying fish eggs centesimal composition - determination of moisture, proteins (Kjedahl), lipids (Bligh-Dyer), ashes, carbohydrate and energetic value – and also microbiological quality - Salmonella sp, Coliforms 45 ° C and Staphylococcus coagulase positive. The results showed a product with a high protein, minerals (ash) and water content and low lipid and calories content. The microbiological quality analyzes pointed very low values of micro-organisms with numbers lower than the tolerable limits of contamination, according to the current legislation. The finding deserves further studies for a certain conclusion, but indicates a good nutritional potential for flying fish roe. |
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