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| MARQUES,Caroline; LISE,Carla Cristina; LIMA,Vanderlei Aparecido de; DALTOÉ,Marina Leite Mitterer. |
| Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Storage; Grass carp; Rancid flavor; Sensory; Lipid oxidation. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100171 |
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| MARQUES,Caroline; LISE,Carla Cristina; LIMA,Vanderlei Aparecido de; DALTOÉ,Marina Leite Mitterer. |
| Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Storage; Grass carp; Rancid flavor; Sensory; Lipid oxidation. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028110 |
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| Zeppenfeld,Carla Cristina; Brasil,Marisa Teresinha de Bastos; Cavalcante,Gisela; Silva,Lenise Vargas Flôres da; Mourão,Rosa Helena; Cunha,Mauro Alves da; Baldisserotto,Bernardo. |
| ABSTRACT: Anesthetics are effective to reduce or minimize stress in handling operations related to fish cultures. Aiming to avoid residual effects of synthetic drugs, several natural agents, such as essential oils (EOs), have been tested. The aim of this study was to determine the optimal concentration of the EO of Ocimum micranthum for induction of anesthesia in juveniles of silver catfish (Rhamdia quelen) and grass carp (Ctenopharyngodon idella). Results demonstrated that the most suitable concentration to sedate silver catfish and carp is 25μL/L, while to anesthetize 200μL/L is more suitable for silver catfish and 100μL/L for grass carp, because these concentrations induce deep anesthesia in less than three min and recovery in less than five min.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anesthesia; Silver catfish; Grass carp; Sedation. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000100653 |
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