Composição centesimal do gastrópode marinho Pugilina tupiniquim (Abbate & Simone, 2015) (filo Mollusca).

Abstract

The present note reports, for the first time, the centesimal composition, nutritive value, of marine gastropod Pugilina tupiniquim consumed by the local population as a survival strategy in the face of failure in extractive fishing region coast of Potiguar West. In the period between May and October 2017, three samples were taken on Barra beach in Grossos-RN, which were collected and transported to the Biochemistry Laboratory of the Universidade Federal Rural do Semi-Árido, where they were prepared and divided into samples to be subjected to two treatments: Treatment 1, composed only of muscle (M) and Treatment 2, Muscles with viscera (MV) cut into small pieces. The treatments were discovered as analysis of moisture determination, mineral residue (ash), lipids (Soxhlet method) and protein content (Kjeldahl method). The proximate composition of the gastropod mollusc P. tupiniquim in both treatments has water as the main component (71.8% and 70.12%), followed by protein (19.23% and 18.43%), ash (2.73 % and 2.76%) and lipids (1.03% and 2.46%). Thus, the species P. tupiniquim proved to be a meat rich in proteins and minerals, and low in fat, characterizing a species with a high nutritional content.