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COLD AND HOT SMOKED NILE TILAPIA FILLETS: QUALITY AND YIELD OF PIGMENTED AND UNPIGMENTED FILLETS
(Codon Publications, 2020-01-01)
Aiming evaluate the effects of smoking techniques on the quality of tilapia fillets, a 2x2 factorial scheme experiment was conducted comprising two smoking techniques (hot and cold) and two pigmentation (with and without). ...
Cold and hot smoked nile tilapia fillets: Quality and yield of pigmented and unpigmented fillets
(2020-01-01)
Aiming eyaluate the effects of smoking techniques on the quality of tilapia fillets, a 2x2 factorial scheme experiment was conducted comprising two smoking techniques (hot and cold) and two pigmentation (with and without). ...
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 ...
Color of salmon fillets by computer vision and sensory panel
(SPRINGER, 2010)
Effects of high pressure treatment on physicochemical quality of pre- and post-rigor palm ruff (Seriolella Violacea) fillets
(Taylor & Francis, 2018)
Fish and fish products are characterized for having a short shelf life. Nonthermal processing techniques such as high hydrostatic pressure (HHP) have increasingly been employed to extend shelf life of food products. The ...
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 ...
Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
(Pergamon-Elsevier Science Ltd, 2015-01)
The effect of gamma irradiation (0, 2, 3 and 4. kGy) on vacuum-packed marinated anchovy fillets was analyzed for their texture, color, lipid oxidation and sensory acceptability after 10 months under refrigeration. Marinated ...
Evaluación de dos estrategias de pigmentación en salmón coho (Oncorhynchus kisutch)
(Universidad Austral de Chile, 2005)
The objective of this study was to evaluate the effects of sex and two periods of feeding with a diet that included astaxanthin on productive performance, color and pigmentation of coho salmon (Oncorhynchus kisutch) at ...