Summary
Length–weight relationships (LWR) were determined for seven commercially important species of catfishes (Siluriformes, Ariidae) from the Amazon Coastal Zone (ACZ), Brazil. The analyses included 3628 specimens sampled in three trawling expeditions: dry season of 1996 (111 hauls), rainy season of 1997 (120 hauls), and dry season of 1997 (120 hauls). Bottom‐trawl nets were utilized for sampling. Length‐weight estimates for Amphiarius phrygiatus, Amphiarius rugispinis, Aspistor quadriscutis, Notarius grandicassis, Sciades couma, Sciades parkeri and Sciades proops.
Summary
Length‐weight relationships (LWR) and length‐length relationships (LLR) were analyzed for three species inhabiting tidepools in the Amazon Coastal Zone, two of them non‐native. Tidepools were sampled in five beaches along the Amazon Coastal Zone in 2011, and samplings were carried out using hand nets. The coefficients of allometry and proportionality were within the ranges estimated for fishes. All three species exhibited coefficients of allometry (b) higher than 3 in the LWR.
The objective of this investigation was to develop a nutraceutical product, in bars, using defatted Brazil nut by-products. The methodological bases of analyses followed the guidelines of the Association of Official Analytical Chemists international and experimental tests of formulations. The bars presented with high protein content with high nutraceutical potential expressed as high levels of magnesium, sodium, calcium and potassium, with emphasis on selenium, supplying around 50% of the daily recommendations. The sulfur amino acids reach approximately the recommended chemical score (97%), the aromatic amino acids with a proportion close to 50% and those of the branched chain supplying the established recommendations for adults. In the sensory tests, the formulation that presented the best attributes and the greatest acceptance (91.78% for the flavor and 97.89% for the general impression) by the tasters was the bar formulation made with a 75:25 ratio of defatted Brazil nuts flour and isolated soy protein.
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