Artículos de revistas
Physicochemical and microbiological composition and yield of thai-style tilapia fillets (Oreochromis niloticus)
Registro en:
Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 27, n. 3, n. 608, n. 613, 2007.
0101-2061
WOS:000254832700029
10.1590/S0101-20612007000300028
Autor
Simoes, MR
Ribeiro, CDA
Ribeiro, SDA
Park, KJ
Murr, FEX
Institución
Resumen
The fillet yield of Thai-style tilapia and its physicochemical composition, including moisture content, protein, ash lipids and water activity, were determined. The analysis involved 19 specimens of tilapia with average weight and length of 989.6 g and 38.9 cm, respectively. The fish were weighed, measured (length, width and thickness), filleted, and the yield was calculated. The chemical composition presented the following contents: 77.13% moisture, 2.60% lipids, 19.30% protein, 1.09% ash, and 0.983 water activity. The fillet/fish to fish/residue weight ratios presented good linear correlations. The raw fish was also subjected to a microbiological analysis, which indicated that it met the safety limits established by Brazilian legislation and was therefore safe for processing and consumption. 27 3 608 613