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| Registros recuperados: 10 | |
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| Angelini,Maria Fernanda Calil; Galvão,Juliana Antunes; Vieira,Amanda de Freitas; Savay-da-Silva,Luciana Kimie; Shirahigue,Ligianne Din; Cabral,Ingridy Simone Ribeiro; Modesta,Regina Célia Della; Gallo,Cláudio Rosa; Oetterer,Marília. |
| The objective of this work was to evaluate the shelf life and sensory attributes of tilapia quenelle. Treatments consisted of two types of packages - polyethylene zipper (retort pouch) (QA) and polyethylene waxed paper box (QB) - stored at -18ºC for 120 days. Tilapia quenelle was stable for all parameters established by Brazilian legislation. Average values of the evaluated attributes in different packages, during storage, showed no significant difference, except for the "refrigeration" flavor. However, during the storage period, there were significant differences for sensory attributes, as "moist appearance", fish and product aroma, and off flavors of "mud" and "refrigeration". Preserving product quality as for its sensory attributes, during storage,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Convenience products; Fast food; Fish; Mechanically separated meat; Minced fish. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013000800041 |
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| Oetterer,Marília; Perujo,Sérgio Daniel; Gallo,Cláudio Rosa; Arruda,Lia Ferraz de; Borghesi,Ricardo; Cruz,Ana Maria Paschoal da. |
| Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis) are an alternative fish for preparing these types of preserves, provided that the preservation process results in a high quality product. In this research, sardines were prepared for preservation and physicochemical, microbiological and sensory analyses were carried out during the preservation process. Whole or eviscerated sardines, with or without condiments/preservatives and with 20% of salt (w/w) were used. Sardines were analyzed fresh, and at 1, 15, 30, 45 and 60 days along the preservation process. The use of whole sardines, with or without condiments/preservatives, presented best... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Seafood; Fermented fish; Cured process. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162003000300015 |
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| Dionísio,Ana Paula; Gomes,Renata Takassugui; Oetterer,Marília. |
| Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the irradiation are often substantial. The aim of this study was to discuss retention or loss of vitamins in several food products submitted to an irradiation process. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Irradiation; Vitamins; Foods. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500026 |
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| Arruda,Lia Ferraz de; Borghesi,Ricardo; Portz,Leandro; Cyrino,José Eurico Possebon; Oetterer,Marília. |
| The objective of this study was to use the residues of fermented sardine to elaborate the acid fish silage and its use in feed for aquaculture. Biological assay was performed by feeding largemouth bass (Micropterus salmoides) fingerlings (initial weight 22g), with extruded diets (41% crude protein; 3,600 kcal/kg digestible energy) containing 0.0, 7.5, 10.0, 12.5, or 15.0% of fish silage in partial substitution to the fish meal. The feed conversion ratio and weight gain for the treatments were: 1.26 and 15.76g; 1.11 and 17.07g; 1.19 and 17.81g; 1.18 and 19.83g; 1.47 and 14.64g, respectively. No significant differences (P<0.05) were detected among the treatments. Results indicated that it was possible to use up to 15% of acid fish silage as partial... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Residue; Carnivorous fish; Protein; Fish nutrition. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500025 |
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| Galvão,Juliana Antunes; Furlan,Érika Fabiane; Salán,Eduardo de O.; Porto,Ernani; Oetterer,Marília. |
| Para efetivar o processamento dos mexilhões, o monitoramento da qualidade da matéria-prima compõe as exigências de qualidade para comercialização do produto. Objetivou-se com esta pesquisa diagnosticar parâmetros físico químicos e a incidência de S. aureus e B. cereus tanto na água de cultivo como no mexilhão. Na água do mar foram analisados pH e turbidez. Nos mexilhões, foram avaliados o pH e foi feito o exame biométrico das valvas. Foram realizadas análises de S. aureus e B. cereus tanto na água quanto nos mexilhões. O valor médio do pH da água, dos respectivos pontos de coleta estudados, variou de 8,23 a 8,65, estando os dados encontrados nesta pesquisa de acordo com a legislação (Brasil, 2001). Para a turbidez, a média geral das coletas ficou em torno... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Maricultura; Água de cultivo; Segurança alimentar; Mexilhões; Ambiente. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000600013 |
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| Registros recuperados: 10 | |
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