Data/hora: 10/06/2024 17:34:16

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Use of smoking to add value to the salmoned trout	
Autores: 	Salán,Eduardo Oliveira; Galvão,Juliana Antunes; Oetterer,Marília.	
Data: 	2006-01-01	
Ano: 	2006	
Palavras-chave: 	Fish conservation; Salmoned trout; Salmo salar; Agroindustry.	
Resumo: 	The objective of this study was to make a comparison between the characteristics of salmoned trout (Salmo truta) and salmon (Salmo salar) in terms of coloration (CIE L*a*b*), proximate composition, pH and sensory attributes of fresh and smoked fillets in order to obtain a possible alternative for the substitution of imported salmon for Brazilian salmoned trout as a commercial equivalent for retail sales. Results showed that no statistical difference was found for most of the sensory attributes analyzed and for pH. Although the coloration of the fillets presented a statistical difference, the trout presented a more intense coloration than the salmon, proving to be, therefore, convenient to agroindustry.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000100007	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132006000100007	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.49 n.1 2006	
Fonte: 	info:eu-repo/semantics/openAccess