Consulta: subjectFacets:"Produits de la mer"
Registros recuperados: 11
Data/hora: 09/06/2024 13:30:55

Procédé d'extrusion réactive et/ou enzymatique pour l'extraction de phycocolloïdes : application aux produits de la mer
Provedor de dados: 5
Autores: Makoure, Dounia; Arhaliass, Abdellah; Echchelh, Adil; Baron, Regis; Legrand, Jack.
In this paper we present the reactive extrusion process to extract the phycocolloids from the sea products. By comparing with other techniques, this process has a several advantages like the economic return, the flexibility, the production of various products with different characteristics and time gains. There are two types of extruder: single-screw and double-screw, each one has its specific properties. The solid products are introduced by means of the hopper that is equipped with a dosage pump for the regulation of the flow. Liquid products are, generally, injected in the not filled zones, through an external pump. The products undergo thermo mechanical modifications and then the shaping of the final products was done in the die. The reactive extrusion...
Tipo: Text
Palavras-chave: Extrusion réactive; Valorisation; Coproduits; Produits de la mer; Phycocolloïdes alginate; Reactive extrusion; Valorization; By-products; Sea-products; Phycocolloids; Alginate.
Ano: 2019
URL: https://archimer.ifremer.fr/doc/00500/61171/64645.pdf

Caractérisation et quantification moléculaires de l’écosystème microbien d’altération du saumon cru et des crevettes cuites
Provedor de dados: 5
Autores: Mace, Sabrina.
Raw salmon and cooked shrimp sold in supermarket are usually found under vacuum or CO2 modified atmosphere packaging (MAP). This type of packaging inhibit growth of some bacteria, therefore, CO2 tolerant bacteria dominate spoilage microbiota of these products. The aim of this study is to improve knowledge about bacteria involved in spoilage. Spoilage microbial ecosystems of raw salmon and tropical cooked shrimp were described using classic miocrobiological and molecular methods like PCR-TTGE and pyrosequencing. Lactic acid bacteria, notably Lactococcus piscium, Carnobacterium maltaromaticum, Carnobacterium divergens, Lactobacillus sakei, and Gram negative bacteria like Photobacterium phosphoreum and Enterobacteriaceae (Serratia spp.) has been described as...
Tipo: Text
Palavras-chave: Produits de la mer; Microbiote; PCR-TTGE; Pyroséquençage; Potentiel d’altération; P. phosphoreum; PCR en temps-réel; Seafood products; Microbiota; PCR-TTGE; Pyrosequencing; Spoilage potential; P. phosphoreum; Real-time PCR.
Ano: 2013
URL: https://archimer.ifremer.fr/doc/00166/27773/25963.pdf

L'appertisation des produits de la mer - Quelques facteurs importants
Provedor de dados: 5
Autores: Nicolle, Jean Pierre; Knockaert, Camille.
This document is designed for people interest both in the theory and the process of starilizing canned foods. This study concerns mainly the transformation of sea products. Time and money are often wasted because basic rules are ignored or not applied properly...
Tipo: Text
Palavras-chave: Stérilisation des conserves; Produits de la mer; Sterilizing canned foods; Sea products.
Ano: 1986
URL: http://archimer.ifremer.fr/doc/00189/30052/28539.pdf

Commercialisation et transformation des produits de la mer. Sous-région marine Golfe de Gascogne. Evaluation initiale DCSMM.
Provedor de dados: 5
Autores: Mongruel, Remi; Girard, Sophie; Le Moing, Isabelle.
Tipo: Text
Palavras-chave: Golfe de Gascogne; Produits de la mer; Commercialisation; Transformation; Réglementation; Interaction avec le milieu.
Ano: 2012
URL: https://archimer.ifremer.fr/doc/00330/44083/43654.pdf

Études des interactions entre la bactérie bioprotectrice Lactococcus piscium et Brochothrix thermosphacta et Listeria monocytogenes dans la crevette tropicale
Provedor de dados: 5
Autores: Fall, Papa-abdoulaye.
The bioprotective potential of Lactococcus piscium CNCM I-4031 towards a specific spoilage organism, Brochothrix thermosphacta, was studied on tropical cooked peeled shrimp packed under modified atmosphere. In co-culture, the growth of this spoilage bacterium was inhibited by 4 log ufc/g by L. piscium and the sensory quality of the product was improved during 31 days. The inhibition could not be attributed to lactic acid or nutritional competition for amino acids. The growth modelling of L. piscium and B. thermosphacta was performed in different conditions of temperature, pH and NaCl concentrations. The optimal growth values of these two bacteria are quite similar, however L. piscium seemed to be more psychrotolerant than B. thermosphacta but twice less...
Tipo: Text
Palavras-chave: Biopreservation; Inhibition; Modélisation; Lactococcus piscium; Flore d’altération; Analyse sensorielle; Produits de la mer; Co-cultures; Biopreservation; Inhibition; Modelling; Lactococcus piscium; Spoilage microflora; Sensory analysis; Seafood products; Co-cultures.
Ano: 2011
URL: http://archimer.ifremer.fr/doc/00050/16164/13649.pdf

Valorisation de la pêche artisanale de Saint Pierre et Miquelon : potentialités du marché local
Provedor de dados: 5
Autores: Dewals, Jean-françois.
This thesis is part of the ATLANTILES program, which seeks to study the interactions between small-scale fishing, the historic sector of the archipelago of Saint-Pierre and Miquelon (SPM), and tourism, emerging sector. This work explores the ways in which seafood products from artisanal PMS fishing can be exploited on the local market. For this, it is organized in several parts. The first part presents the socio-demographic context of the archipelago and its influence on the local fishing sector. It highlights the important impact of COM status and the geographical position of the territory on the MPS fisheries sector. The second part of the paper introduces the characteristics of the local artisanal fishery and attempts to understand its interactions with...
Tipo: Text
Palavras-chave: Valorisation; Produits de la mer; Pêche artisanale; Filière; Consommation; Valorization; Seafood; Artisanal fisheries; Chain; Consumption.
Ano: 2019
URL: https://archimer.ifremer.fr/doc/00656/76794/77960.pdf

The seafood markets in the northern mediterranean countries
Provedor de dados: 5
Autores: Paquotte, Philippe; Guillard, Valerie.
A brief survey of the sea-food markets for the northern Mediterranean countries is presented, i.e. for Cyprus, France, Greece, Italy, Portugal, Spain and Turkey. Then a comparative study between the markets belonging to the European Union is completed. Three of these countries (France, Italy and Spain) are characterised by a huge deficit in their external sea-products trade. Greece is almost balanced, but Portugal has been importing increasingly more over the last few years. About 45% of the imports come from the European Union. After many years of increasing value, we can now see a stabilisation in the fish price. Since 1977, the consumption of fresh products has been receding in favour of frozen and processed products. Cultured salmon and shrimp which...
Tipo: Text
Palavras-chave: Economics; Consumption; International trade; Sea products; SEM; Economie; Consommation; Commerce extérieur; Produits de la mer.
Ano: 1995
URL: http://archimer.ifremer.fr/doc/1995/acte-4055.pdf

Commercialisation et transformation des produits de la mer. Sous-région marine Méditerranée occidentale. Evaluation initiale DCSMM.
Provedor de dados: 5
Autores: Mongruel, Remi; Girard, Sophie; Le Moing, Isabelle.
Tipo: Text
Palavras-chave: Méditerranée; Produits de la mer; Commercialisation; Transformation; Réglementation; Interaction avec le milieu.
Ano: 2012
URL: https://archimer.ifremer.fr/doc/00331/44265/43834.pdf

Commercialisation et transformation des produits de la mer. Sous-région marine Manche - Mer du Nord. Evaluation initiale DCSMM.
Provedor de dados: 5
Autores: Mongruel, Remi; Girard, Sophie; Le Moing, Isabelle.
Tipo: Text
Palavras-chave: Manche; Mer du Nord; Produits de la mer; Commercialisation; Transformation; Réglementation; Interaction avec le milieu.
Ano: 2012
URL: https://archimer.ifremer.fr/doc/00328/43897/43470.pdf

Le fumage du poisson de la théorie à la pratique
Provedor de dados: 5
Autores: Knockaert, Camille.
This document intends to initiate in the sea products smoking any people wishing to set up a factory as well as to recall sorne basic rules. First a study of the manufacturing methods aims at making the reader aware of the care to be taken at each step. After the theoretical interest , practical aspects and examples are given. The processing times and the outputs vary accor ding to equipments, handling and raw material. The last part is a guide to any processing plant study . The examples given are relevant to existing equipments in France and overseas. Their output depends on various factors . Advice is given about hygiene together with possible interpretation of product analysis.
Tipo: Text
Palavras-chave: Fumage; Fabrication; Atelier; Hygiène; Produits de la mer; Smoking; Manufacturing methods; Smoking-plant; Hygiène; Sea products.
Ano: 1986
URL: https://archimer.ifremer.fr/doc/00480/59216/61919.pdf

Stratégies d'approvisionnement et d'innovation des entreprises de transformation des produits de la mer
Provedor de dados: 5
Autores: Le Roux, Johann.
The seafood processing industry  (SPI) is based on a natural renewable and common resource, these properties are different from those of agricultural resource. Can this distinction called in question the transposition of the model of development of the food processing industry to the SPI ? More precisely, can this distinction created differences concerning supply and innovation strategies between the two industries? To treat the problem, we join together two fields of investigation generally treated in a disjoined way : fishery economy and industrial organisation.  We used a bio-economic model to analyse the incidence of the common-property of living marine resources. It shows some particularities on tree way : the expansion of the market, the supply...
Tipo: Text
Palavras-chave: Sea food processing industry; Agrofood industry; Sea food products; Supply; Innovation; Industrial organisation; Industrie halio alimentaire; Industrie agroalimentaire; Produits de la mer; Approvisionnement; Innovation; Economie industrielle.
Ano: 2003
URL: http://archimer.ifremer.fr/doc/2003/these-262.pdf