| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Use of smoking to add value to the salmoned trout
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| Autores: |
Salán,Eduardo Oliveira
Galvão,Juliana Antunes
Oetterer,Marília
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| Data: |
2006-01-01
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| Ano: |
2006
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| Palavras-chave: |
Fish conservation
Salmoned trout
Salmo salar
Agroindustry
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000100007
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132006000100007
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.49 n.1 2006
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| Direitos: |
info:eu-repo/semantics/openAccess
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