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Meat yield of Callinectes bocourti A. Milne Edwards, 1879 (Crustacea, Portunidae) in Iguape, São Paulo, Brazil
(2006-11-01)
The objective of the present study was to analyze the meat yield for both sexes of the crab Callinectes bocourti in the region of Iguape, Brazil. The carapace width for males was 78.1-114.0 mm (96.7 ± 9.5 mm) and for females ...
Meat yield of Callinectes bocourti A. Milne Edwards, 1879 (Crustacea, Portunidae) in Iguape, São Paulo, Brazil
(2006-11-01)
The objective of the present study was to analyze the meat yield for both sexes of the crab Callinectes bocourti in the region of Iguape, Brazil. The carapace width for males was 78.1-114.0 mm (96.7 ± 9.5 mm) and for females ...
Meat yield of Callinectes bocourti A. Milne Edwards, 1879 (Crustacea, Portunidae) in Iguape, São Paulo, Brazil
(Escuela de Ciencias del Mar <BR>Pontificia Universidad Católica de Valparaíso, 2006)
Biochemical and quality parameters of southern king crab meat after transport simulation and re-immersion
(Elsevier, 2021-01)
The trade of live crustacean species is a unique practice that attracts costumers by ensuring crab freshness. This seafood is consumed worldwide because of its nutritional value and positive impact on human health. However, ...
Pasteurization Conditions and Evaluation of Quality Parameters of Frozen Packaged Crab Meat
(Haworth Press Inc, 2016-07-14)
Ovalipes trimaculatus is a crab recognized as a new resource with fishing value to obtain frozen products. Pasteurization conditions of meat crab at temperatures below 85ºC (60, 72, and 82ºC) were established to achieve ...
Rendimento de carne do caranguejo-uçá, Ucides cordatus (Linnaeus, 1763) (Crustacea, Brachyura, Ucididae)
(2015-01-01)
Specimens of Ucides cordatus were captured from September 1998 to September 2000 in mangroves from Iguape, SP, Brazil (24º41’25”S - 47º27’48”W) and analyzed by sex, biological period (reproductive, October to March; and ...
Quality indices of cooked southern king crab (Lithodes santolla Molina, 1782) meat during storage at 0 °C and -20 °C
(Taylor & Francis, 2016-04-26)
The aim of this work was to determine the quality changes of cooked Southern King Crab (Lithodes santolla) meat during storage at 0 °C for 5 and 10 days and -20 °C for 10, 30, 60 and 90 days. Southern king crabs were ...