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| Oliveira Filho,Paulo Roberto Campagnoli de; Fracalossi,Débora Machado. |
| Foram determinados os coeficientes de digestibilidade aparente da MS, proteína e energia de cinco ingredientes (farelo de soja, glúten de milho, farinha de resíduo de peixe, quirera de arroz e milho) para juvenis de jundiá, Rhamdia quelen (78,5 ± 9 g). A digestibilidade foi estimada pelo método indireto, utilizando-se óxido de crômio na concentração de 0,5% da dieta como indicador, efetuando-se a coleta de fezes a cada 4 horas por sedimentação. Entre os ingredientes testados, os maiores coeficientes de digestibilidade foram obtidos para o glúten de milho (95,0% para proteína, 88,0% para energia e 82,2% para MS) e os menores para o milho (73,0% para proteína, 59,1% para energia e 57,2% para MS). Os demais ingredientes apresentaram valores intermediários de... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Digestibilidade; Ingredientes; Rhamdia quelen. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982006000600002 |
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| Cortez Netto,João de Paula; Oliveira Filho,Paulo Roberto Campagnoli de; Lapa-Guimarães,Judite; Viegas,Elisabete Maria Macedo. |
| ABSTRACT Minced fish can be used in the preparation of fish products, despite being very susceptible to lipid oxidation and microbial growth. Fish snacks are widely appreciated in Asian countries, but still little studied in Brazil. Thus, the aim of this study was to produce snacks containing 20, 30, and 40% minced fish of Nile tilapia filleting waste and evaluate their stability at time zero and throughout 15, 30, and 45 days of storage at room temperature (25 ºC) by physicochemical, microbiological, and sensory characterization. The inclusion of minced fish decreased (P <0.05) the volatile nitrogenous base levels (0.71 to 0.56 mg N.100g-1) and increased pH (5.45 to 5.90) of the snacks. An increase (P <0.05) in lipid oxidation (1.10 to 2.03 mg.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Shelf life; Fish snack; Preservation; Lipid oxidation. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000100405 |
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| Oliveira Filho,Paulo Roberto Campagnoli de; Fávaro-Trindade,Carmen Sílvia; Trindade,Marco Antônio; Balieiro,Júlio Cesar de Carvalho; Viegas,Elisabete Maria Macedo. |
| Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish sausage; Lipid oxidation; Filleting waste; Shelf-life; Sensory acceptability. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200009 |
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| Oliveira Filho,Paulo Roberto Campagnoli de; Maria Netto,Flavia; Ramos,Kazumi Kawazaki; Trindade,Marco Antônio; Viegas,Elisabete Maria Macedo. |
| The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties. The sausages showed a decrease in protein and increase in fat content with increasing inclusion of MF. The nutritional quality of the products was high, with digestibility over 85%. The parameters of texture instrumental and yellow color (b*) decreased with the increasing inclusion of MF. The sensory evaluation of the color showed that the maximum level of inclusion of MF was not well accepted by the panelists. The sausage with the best acceptance for the flavor attribute was those with 60% of MF. The results showed good... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oreochromis niloticus; Sausage; Nutritional quality; Minced fish; Sensory acceptance; Texture. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600015 |
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