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Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) ArchiMer
Cardinal, Mireille; Knockaert, Camille; Torrissen, Ole; Sigurgisladottir, Sjofn; Morkore, Turid; Thomassen, Magny; Vallet, Jean-luc.
The relations between smoking parameters and the characteristics of salmon raw material were investigated with respect to yield, colour, flesh content of phenol and salt, and sensory properties. The fish studied were ocean ranched salmon harvested in Iceland in July 1998 and farmed salmon from Norway slaughtered in October 1998 and April 1999. Seven treatments were applied on fresh or frozen raw material combining dry or brine salting with cold smoking at 20 or 30 degreesC. Electrostatic smoking was tested on dry-salted salmon fillets. The results show a lower yield after filleting and trimming with ocean ranched fish. Although freezing had little effect on yield, total loss was slightly greater, especially for fish with low fat content. Sensory...
Tipo: Text Palavras-chave: Quality parameters; Freezing; Salting; Yield; Smoking; Atlantic salmon.
Ano: 2001 URL: https://archimer.ifremer.fr/doc/2001/publication-656.pdf
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Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements ArchiMer
Cardinal, Mireille; Gunnlaugsdottir, Helga; Bjoernevik, Marit; Ouisse, Alexandra; Vallet, Jean-luc; Leroi, Francoise.
Samples of different brand names of cold-smoked salmon products were purchased in supermarkets in six different European countries (Belgium, Denmark, France, Germany, Italy and United Kingdom), to classify and select products of smoked salmon for preference establishment. From the 117 products obtained, 60 were selected to characterise the qualities of products available to European consumers. These 60 products of smoked salmon were then ordered directly from the producers in each country. Altogether 57 products were received and analysed. All samples were stored at 4 degreesC and then examined 2 and 3 weeks after production. For all samples, sensory evaluation, chemical (lipid, salt, phenol, TVB-N and trimethylamine content) and physical (texture, colour)...
Tipo: Text Palavras-chave: Sensory evaluation; Quality parameters; Salting; Smoking; Atlantic salmon.
Ano: 2004 URL: https://archimer.ifremer.fr/doc/2004/publication-658.pdf
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Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White BABT
Venkatachalam,Karthikeyan.
ABSTRACT Salted duck eggs are unique among the important authentic foods of Thailand. They are mainly produced in Chaiya district, Surat Thani province, in the southern part of Thailand. The egg whites of salted duck eggs are normally unusable due to heavily salty taste upon prolonged storage. The present study was aimed to examine the foaming characteristics of egg white after being cured for a prolonged period (30 days). At 5-day intervals the egg whites were measured for salt, moisture, water activity, hydrophobicity, pH, zeta potential, particle size, SH groups, surface tension and foaming properties (index of whipping, foam durability, specific density, overrun, air phase and yield stress). The results showed that prolonged curing significantly...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Duck egg; Salting; Egg white; Storage; Foaming properties.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100503
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Influences of Different Coating Materials on the Quality Changes of Hardboiled Salted Duck Eggs under Ambient Storage BABT
Venkatachalam,Karthikeyan; Lekjing,Somwang; Noonim,Paramee.
Abstract The present study investigated the influences of selected coatings (paraffin wax (PW), chitosan (CH), whey protein isolate (WPI), and soy protein isolate (SPI)) on the quality changes of hardboiled salted duck eggs when kept under ambient temperature (30±2 oC). At 5-day intervals for 15 days, samples were tested for color (L*, C*, and h˚), shell strength, weight loss, microbial analysis, water activity, moisture, pH, salt content, TBARS, and sensory analysis. L*, C* and h˚ gradually decreased in egg white, whereas C* and h˚ gradually increased in egg yolk. Shell strength gradually decreased in all cases, and weight loss similarly increased throughout the storage. PW and WPI coatings gave the best shell strengths and the least weight loss. The aw...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Duck egg; Salting; Coating; Storage; Temperature; Quality.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100512
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