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	Provedor de dados Ciênc. Tecnol. Aliment. (4) Autor Yeannes,María Isabel (4) Casales,María Rosa (3) Capaccioni,María Eugenia (2) Ameztoy,Irene Mabel (1) Checmarev,Gerardo (1) Felix,Mónica María (1) Ramirez,Elida Elvia (1) Mais... Palavra-chave Agitation (1) Anchovy (1) Anchoíta (1) Archaeobacteria (1) Culture media (1) Difusão análise (1) Fish ratio (1) Food (1) Mackerel (1) Marinado (1) Marinating solution (1) Marination stage (1) Mass transfer (1) Modeling (1) Osmotic dehydration (1) Salted products (1) Temperature effect (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2013 (1) 2011 (2) 2009 (1) País Brazil (4) Idioma Inglês (3) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Culture alternative medium for the growth of extreme halophilic bacteria in fish products Ciênc. Tecnol. Aliment. Yeannes,María Isabel; Ameztoy,Irene Mabel; Ramirez,Elida Elvia; Felix,Mónica María. Halotolerant or halophilic (Archaeabacteria) microorganisms can be found in salted and ripening fish products that are not affected by salt. They can be moderate or extremely halophilic bacteria. The extremely halophilic bacteria require between 15-30% of NaCl for growth. The extremely halophilic archaeobacteria may be selectively isolated in different media. The aim of this work was to determine the effectiveness of the Salt-Agar-Milk medium, a medium modified in our laboratory through the addition of MgSO4 and KCl - named SAMm, and its effect on the bacterial growth by means of comparison with other media, with and without milk, determining time of incubation and counting. Two samples of salted fish from local fish salting factories and two laboratory... Tipo: Info:eu-repo/semantics/article Palavras-chave: Archaeobacteria; Culture media; Food; Salted products. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300002 Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation Ciênc. Tecnol. Aliment. Capaccioni,María Eugenia; Casales,María Rosa; Yeannes,María Isabel. The aims of this research were to determine the effect of different conditions of the marination stage on the salt and acid uptake, immersion time, and sensorial characteristics during the marinating process of anchovy (Engraulis anchoita). Different solution:fish ratios and the agitation effect during this stage were analyzed. The ratios used were: 0.77:1, 3:1 and 10:1 (with and without agitation). An increase of marinating solution:fish ratio causes a higher speed of acid and salt penetration The product obtained with the 10:1 ratio had a dry and fibrous texture and a slightly salty taste. Salt concentration was statistically significantly lower (p < 0.01) in the samples with agitation. Agitation did not influence the acid uptake, and the salt... Tipo: Info:eu-repo/semantics/article Palavras-chave: Anchovy; Marination stage; Marinating solution; Fish ratio; Agitation. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400009 Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices Ciênc. Tecnol. Aliment. Checmarev,Gerardo; Casales,María Rosa; Yeannes,María Isabel. Mass transfer kinetics in osmotic dehydration is usually modeled by Fick's law, empirical models and probabilistic models. The aim of this study was to determine the applicability of Peleg model to investigate the mass transfer during osmotic dehydration of mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed on mackerel slices by cooking-infusion in solutions with glycerol and salt (a w = 0.64) at different temperatures: 50, 70, and 90 ºC. Peleg rate constant (K1) (h(g/gdm)-1) varied with temperature variation from 0.761 to 0.396 for water loss, from 5.260 to 2.947 for salt gain, and from 0.854 to 0.566 for glycerol intake. In all cases, it followed the Arrhenius relationship (R²&gt;0.86). The Ea (kJ / mol)... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mackerel; Osmotic dehydration; Mass transfer; Temperature effect; Modeling. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400013 Obtenção dos tempos de equilíbrio e coeficientes de difusão de ácido e de sal para desenhar o processo de marinado de filés de Engraulis anchoita Ciênc. Tecnol. Aliment. Casales,María Rosa; Capaccioni,María Eugenia; Yeannes,María Isabel. Foi estudada a difusão simultânea de cloreto de sódio e ácido acético em filés de anchoíta. Os resultados mostram que foram alcançadas condições de equilíbrio entre os filés e a solução de marinado, de acordo com os valores K obtidos para fechar a unidade. A solução de marinado precisou de agitação para evitar a formação de uma camada superficial diluída nos filés de pescado. Os tempos de equilíbrio para ácido e sal foram maiores para as amostras agitadas durante o marinado. O gasto de cloreto de sódio e ácido acético durante o marinado dos filés de anchoíta pode ser explicado pela lei de Fick. Os valores do coeficiente de difusão para ácido acético a 20 °C foram 3,39 × 10-6 e 3,49 × 10-6 cm²/segundos para marinado com e sem agitação, respectivamente. O... Tipo: Info:eu-repo/semantics/article Palavras-chave: Anchoíta; Marinado; Difusão análise. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400035 Registros recuperados: 4 Primeira ... 1 ... Última

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