Consulta: subjectFacets:"Sardinella brasiliensis"
Registros recuperados: 5
Data/hora: 16/06/2024 11:18:13

Sardinella brasiliensis (Steindachner, 1879) (Teleostei: Clupeidae), nome válido aplicado à sardinha-verdadeira no sudeste do Brasil
Provedor de dados: 84
Autores: Figueiredo,José Lima de; Salles,Ana Carolina Ribeiro; Rabelo,Leandro Bonesi.
A história nomenclatural de Sardinella brasiliensis (Steindachner, 1879) e de seu nome de substituição, Sardinella janeiro (Eigenmann, 1894) é apresentada, sendo confirmada a validade do primeiro por meio da aplicação dos dispositivos do Código Internacional de Nomenclatura Zoológica.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sardinella brasiliensis; Sardinella janeiro; Sardinha-verdadeira; Nomenclatura.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0031-10492010001800001

Estrutura de cardumes da sardinha-verdadeira, Sardinella brasiliensis (Steindachner, 1879), no estado do Rio de Janeiro (Brasil)
Provedor de dados: 104
Autores: Paiva,Melquíades Pinto; Falcão,Ana Paula da Costa.
This paper deals with the schooling structure of Brazilian-sardine, Sardinella brasiliensis (Steindachner, 1879), in coastal waters of Rio de Janeiro State (Brazil). Samples were obtained from schools caught by commercial fishery in the area of Angra dos Reis (23º-24ºS, 44º-45ºW), from autumn/1999 to summer/2000, comprising 2,278 fishes. In average, males had total lengths and weights lower than those of females, with major differences in weights. Seasonal fluctuations of average total weights are associated with the annual reproduction cycle and condition factor, mainly in females. Sex-ratio was around 1:1, except in winter, when females were in majority. Mature males and females were found all along the year, with a peak in the spring-summer, showing a...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Brazilian-sardine; Sardinella brasiliensis; Schooling structure; Rio de Janeiro; Southeast Brazil.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-81752002000600009

Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
Provedor de dados: 52
Autores: Espirito Santo,Milton Luiz Pinho; Lisboa,Cristiane; Alves,Fernanda Gonçalves; Martins,Daniela; Beirão,Luiz Henrique; Sant'Anna,Ernani Sebastião; Franco,Bernadette Dora Gombossy de Melo.
Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentation, even when 6% NaCl was used. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sardinella brasiliensis; Lactobacillus sakei 2a; Fermented fish.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100008

Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis
Provedor de dados: 52
Autores: Espírito Santo,Milton L. P.; Beirão,Luiz H.; Sant'Anna,Ernani S.; Dalcin,Eliana Bressa; Franco,Bernadette G. M.
Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as a starter culture in the fermentation process of sardine (Sardinella brasiliensis) fillets were observed at different concentrations of NaCl (2, 4 and 6%) and glucose (2 and 4%), to determine it's ability to produce organic acids and consequent pH reduction. Experiments were carried out independently, with only one parameter (NaCl or glucose) varying at a time. After 21 days of fermentation the deteriorative bacteria concentration reached 9.7 Log10 CFU. g-1 corresponding to 6% NaCl and 4% glucose. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6%...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sardinella brasiliensis; Lactobacillus sakei 2a; Fermented fish.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400009

Validade comercial de sardinhas inteiras e refrigeradas avaliada por análises físico-químicas, bacteriológicas e sensorial
Provedor de dados: 65
Autores: Andrade,Sabrina da Costa Silva; Mársico,Eliane Teixeira; Franco,Robson Maia; Godoy,Ronoel Luiz de Oliveira; Pacheco,Sidney; Queiroz,Mônica de Freitas; Guimarães,Carlos Frederico Marques.
A validade comercial de sardinhas das espécies Sardinella brasiliensis e Cetengraulis edentulus mantidas sob refrigeração em gelo (0+2°C) foi determinada por parâmetros analíticos físico-químicos, bacteriológicos e sensorial. Nas duas amostras, os teores de Bases Voláteis Totais (BVT) e Trimetilamina (TMA) atingiram o limite máximo recomendado na legislação (30mg N100g-1 para BVT e 4mg N100g-1 para TMA) após 14 e 8 dias de estocagem, respectivamente. O conteúdo de histamina, putrescina e cadaverina se manteve em níveis inferiores a 2.0µg g-1 nas duas amostras durante o período de estocagem. A produção de hipoxantina variou de 0,65 a 2,62µmol g-1 nas amostras de S. brasiliensis e de 1,40 a 2,09µmol g-1 nas amostras de C. edentulus. A contagem inicial de...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sardinella brasiliensis; Cetengraulis edentulus; MIQ; Hipoxantina; Aminas biogênicas; Qualidade.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012001000030