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Anaerobic bio-digestion of concentrate obtained in the process of ultra filtration of effluents from tilapia processing unit
(Sociedade Brasileira de Zootecnia, 2012-02-01)
The objective of the present study was to evaluate the efficiency of the process of biodigestion of the protein concentrate resulting from the ultrafiltration of the effluent from a slaughterhouse freezer of Nile tilapia. ...
Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets
(Wiley Blackwell Publishing, Inc, 2018-12)
The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on ...
Influência do método de filetagem e categorias de peso sobre rendimento de carcaça, filé e pele da tilápia do Nilo (Oreochromis niloticus)
(Revista Brasileira Zootecnia Brazilian Journal Animal Sci, 1999-01-01)
The objective of this study was to evaluate the processing methods (F-1 = to remove skin with pliers and then to cut in fillets; F-2 = cut in fillet and then to remove skin with knife and pliers help) and weight categories ...
Influência do Método de Filetagem e Categorias de Peso sobre Rendimento de Carcaça, Filé e Pele da Tilápia do Nilo (Oreochromis niloticus)
(1999-01-01)
The objective of this study was to evaluate the processing methods (F1= to remove skin with pliers and then to cut in fillets; F2= to cut in fillet and then to remove skin with knife and pliers help) and weight categories ...
Changes during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets
(2013-05-30)
This study evaluated the physicochemical changes in Nile tilapia (n = 82, 373.71 ± 61.91 g) refrigerated for up to 92 h and in the frozen fillets. The tilapias were captured with nets, slaughtered by ice and water shock ...
Changes during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets
(2013-05-30)
This study evaluated the physicochemical changes in Nile tilapia (n = 82, 373.71 ± 61.91 g) refrigerated for up to 92 h and in the frozen fillets. The tilapias were captured with nets, slaughtered by ice and water shock ...
Automated Detection of Fish Bones in Salmon Fillets Using X-ray Testing
(IEEE, 2010)
X-ray testing is playing an increasingly important role in food quality assurance. In the production of fish fillets, however, fish bone detection is performed by human operators using their sense of touch and vision which ...
Rancidity development during frozen storage of mackerel (Scomber scombrus): Effect of catching season and commercial presentation
(2005)
Hydrolytic and oxidative rancidity development and its effect on quality loss were studied in frozen mackerel (Scomber scombrus) by biochemical and sensory indices. The effect of the lipid content on fish damage at a ...