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Microbiological quality of whole and filleted shelf-tilapia
(Elsevier B.V., 2015)
Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
(Editora da Universidade Estadual de Maringá - EDUEM, 2015-06-01)
The influence of weight (W) category of the rainbow trout on processing yield and chemical composition of the entire eviscerated fish and fish fillet was analyzed. A completely randomized design was employed for processing ...
Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets (Merluccius hubbsi)
(Elsevier Sci LtdOxfordInglaterra, 2008)
Dietary α-tocopheryl acetate on fillet quality of tilapia
(2009-12-01)
This work compared the effects of dietary α-tocopheryl acetate on storage life of tilapia fillets. Three experimental diets containing increasing a-tocopherol levels (zero, 100, and 200 mg kg-1) were used. The fish, with ...
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. ...
Potentiality of using mechanically separated meats of nile tilapia in fishburgers: Chemical, physical and sensory characterization
(2019-01-01)
Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied ...
Influence of the addition of antioxidants in vivo on the fatty acid composition of fish fillets
(Elsevier B.V., 2000-02-01)
In this study, the influence of the addition of antioxidants in vivo on the fatty acid composition of the flesh of a freshwater fish known as pacu (Piaractus mesopotamicus) is verified. Four groups (one being the control ...