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| Registros recuperados: 17 | |
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| Durand, Patrick. |
| Different parameters have been followed regularly at various times of anchovy (Engraulis encrasicholus ) ripening. Concentration in NaCl and water content as well as values of water activity and pH are constant and remain quite stable during the entire study period. The relatively acid pH value and the quite low measured water activity level created good conditions for preventing microbial putrefaction at room temperature. The free amino acids and non proteinaceous nitrogen increase indicated the modifications occurring in muscular proteins. These changes resulted in an important proteolytic activity modulated by the medium conditions, especially; pH, temperature and ionic strength. The enzymatic activity slowed down regularly with time but was not... |
| Tipo: Text |
Palavras-chave: Enzymatic activity; Nitrogen compounds; PH; Biochemical composition; Cured products. |
| Ano: 1981 |
URL: http://archimer.ifremer.fr/doc/1981/publication-1889.pdf |
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| Bertullo, V.H.. |
| La aparición de las pecas o mosqueado en el pescado salado seco es más común de lo que a prima-facie puede estimarse, pero el hecho de que el hongo productor forme pequeñísimas colonias en las distintas especies saladas, de que estas conserven en su gran mayoría las escamas que enmascaran su apreciación a ojos poco experimentados, o que su presencia se atribuya a suciedades o impurezas de la sal y/o defectos de almacenamiento a permitido que pase más bien desapercibida a industriales comerciantes y consumidores. |
| Tipo: Journal Contribution |
Palavras-chave: Processed fishery products; Cured products. |
| Ano: 1955 |
URL: http://hdl.handle.net/1834/3217 |
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| Bertullo, E.; Fernández, S.; Pollak, A.; Campot, J.; Gómez, F.. |
| The company “Esturiones del Río Negro S.A.” has developed in Uruguay the culture of STURGEON (Acispenser baerii and Acispenser ruthenus) well-known as Siberian sturgeon and Sturgeon sterlet respectively. From 1995 the company possesses the facilities located on Dams of Baygorria, in the course of the “Río Negro”, in the center of the country. The primary objective of this cultivation was the production of CAVIAR type Oscetra.The process of obtaining caviar, forces the sacrifice of the female sturgeons at the moment and a surplus exists of approximately 50% of males, which has an important volume of usable meat for the human consumption. The investigation is framed in the Program of Linking with the Productive Sector of the Sectorial Commission of... |
| Tipo: Other |
Palavras-chave: Processed fishery products; Cured products. |
| Ano: 2006 |
URL: http://hdl.handle.net/1834/2003 |
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| Zerai, T.; Mestiri, F.; Romdhane, M.S.; Mejri, S.. |
| L’effet de l’addition de trois types d’additifs naturels: le thym (Thymus vulgaris), le laurier (Laurus nobilis) et le romarin (Rosmarinus officinalis) sur l’amélioration de la conservation de l’anguille fumée a été étudié. Une comparaison des caractéristiques microbiologiques, physicochimiques et organoleptiques du produit, par rapport au lot témoin, fumé sans additifs a été réalisée durant 5 semaines à 4 °C. Nous avons trouvé que l’addition du thym, a permit une réduction de la flore aérobie mésophyte totale (FAMT), a ralenti la formation de l’azote basique volatil total (ABVT), et a permit une réduction de l’oxydation de la matière grasse. Le lot ainsi traité, a été très apprécié par les dégustateurs, et le thym a eu un effet améliorateur sur le... |
| Tipo: Journal Contribution |
Palavras-chave: Chemical analysis; Cured products; Microbiological analysis; Processing fishery products; Quality; Storage life; Taste tests; Anguilla anguilla; Laurus nobilis; Rosmarinus officinalis; Http://aims.fao.org/aos/agrovoc/c_41152; Http://aims.fao.org/aos/agrovoc/c_4227; Http://aims.fao.org/aos/agrovoc/c_6660. |
| Ano: 2006 |
URL: http://hdl.handle.net/1834/4278 |
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| Tall, A.. |
| Background information is presented of the importance of the artisanal fisheries sector in West Africa in terms of income and employment generation, foreign exchange earning and as a major supplier of animal protein to low income urban dwellers and the rural poor. Processing methodologies of smoking, salting/drying and fermentation is still traditional although improved technologies are being introduced and gradually adopted and coupled with a few semi-industrial processors to produce a final product with preferred tastes and market preferences. West Africa artisanal fisheries could benefit considerably from increased trade to the so called "ethnic market" in Europe, USA and other developed countries. Some key trading routes have been identified for the... |
| Tipo: Conference Material |
Palavras-chave: Development; Cured products; Tariff bariers; Fish trade channels; Artisanal sector; Small scale fishing; Artisanal fishing. |
| Ano: 2002 |
URL: http://hdl.handle.net/1834/745 |
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| Gatri, Y.; Mestiri, F.; Romdhane, M.S.; Mejri, S.. |
| The effect of marination on the shelf life of smoked eel (Anguilla anguilla) was investigated. The fish was hot smoked at 80°C for 90 min and separated into two samples: Lot A was immersed in a solution containing 4% acetic acid, 4% lemon juice and 10% NaCl, then stored at 4°C during 7 days. After the marination process, samples were transferred to a diluted solution, containing 2% acetic acid, and 2% NaCl. Lot B was directly immersed in the same diluted solution. Chemical (total volatile basic nitrogen), physical (pH), microbiological (Total viable count, coliforms, pathogen staphylocoques, sulphate reducing bacteria and salmonellas) and sensory analyses were performed on both lots during the storage. The marination reduced considerably the bacterial... |
| Tipo: Journal Contribution |
Palavras-chave: Anguilla anguilla; Conservation; Cured products; Curing; Quality control; Storage life; Taste tests; Storage life; Http://aims.fao.org/aos/agrovoc/c_14621. |
| Ano: 2007 |
URL: http://hdl.handle.net/1834/4260 |
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| Bostock, T.; Camba, N.. |
| El volumen de venta de sardina y macarela enlatada para consumo nacional en el año 1984 era 9.349 tm1 de acuerdo a estadísticas oficiales. Es notable que estos productos se consumen en alrededor de un 70% en las áreas rurales (private communication), sobre todo en la Costa. Parece que el alto grado de aceptabilidad se debe a su conveniencia y factibilidad de manejo sin enfriamiento, su buena disponibilidad y su bajo costo relativo a otros alimentos proteícos. Sin embargo, aunque el pescado enlatado es todavía la fuente de proteínas más barata que está fácilmente disponible a todo el país, el costo del envase encarece en gran medida este tipo de alimento. Cuesta tres veces o más que todos los demás ingredientes y representa cerca del 40% del precio del... |
| Tipo: Journal Contribution |
Palavras-chave: Packing fishery products; Processing fishery products; Cured products. |
| Ano: 1986 |
URL: http://hdl.handle.net/1834/3154 |
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| Registros recuperados: 17 | |
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