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| ZUANAZZI,Jovana Silva Garbelini; GOES,Elenice Souza dos Reis; ALMEIDA,Fernanda Losi Alves de; GOES,Marcio Douglas; LARA,Jorge Antônio Ferreira de; RIBEIRO,Ricardo Pereira. |
| Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P < 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P < 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aquaculture; Colour; Oreochromis niloticus; Lipid oxidation; PH. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031110 |
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| GOES,Elenice Souza dos Reis; SOUZA,Maria Luiza Rodrigues de; MICHKA,Jane Martha Graton; KIMURA,Katia Setsuko; LARA,Jorge Antônio Ferreira de; DELBEM,Adina Cléia Botazzo; GASPARINO,Eliane. |
| Abstract With the goal of developing and characterizing the nutritional and sensory aspects of fresh pasta supplemented with tilapia protein concentrate, four types of pasta were prepared, with inclusion of 0, 10, 20, or 30% of tilapia protein concentrate. Linear effects were observed (P < 0.01) in crude protein, total lipids, ash, carbohydrate, and caloric values; these parameters increased with increasing amounts of tilapia protein concentrate in the pasta. The concentration of Na, P, Ca, Mg, and Zn increased linearly (P < 0.01) in correlation with the increase in protein concentrate content, while Fe content decreased linearly (P < 0.01). In the sensory analysis, texture, overall impression, and the acceptance index demonstrated a cubic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Filleting residue; Fish protein concentrate; Fish technology; Oreochromis niloticus. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100076 |
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