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Physicochemical and microbiological composition and yield of thai-style tilapia fillets (Oreochromis niloticus)
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2007)
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 ...
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 ...
Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets
(Wiley Blackwell Publishing, Inc, 2020-11)
The aim of the study was to analyze the influence of salting on the mass transfer kinetics of hake (Merluccius hubbsi) fillets. Three salting procedures were studied comparatively: dry salting (DS), mixed salting (MS), and ...
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 ...
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 ...
Phenotypic and genotypic characterization of Pseudomonas spp. present in spoiled poultry fillets sold in retail settings
(Elsevier Science BV., 2016)
The objective of this study was to characterize and compare the phenotypic and genotypic diversity of most frequent Pseudomonas associated with spoilage at 4 degrees C in skinless marinated poultry breast fillets. We ...
Lysine effect on the characterization of fillet, by-products, residues, and morphometry of tambaqui Colossoma macropomum (Cuvier, 1818)
(Pontificia Universidad Católica de Valparaíso, 2021)
Optimization of the surimi production from Mechanically Recovered Fish Meat (MRFM) using response surface methodology
(2013-06-01)
The by-products generated from industrial filleting of tilapia surimi can be used for the manufacture of surimi. The surimi production uses large amounts of water, which generates a wastewater rich in organic compounds ...
Optimization of the surimi production from Mechanically Recovered Fish Meat (MRFM) using response surface methodology
(2013-06-01)
The by-products generated from industrial filleting of tilapia surimi can be used for the manufacture of surimi. The surimi production uses large amounts of water, which generates a wastewater rich in organic compounds ...