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| Perez-galvez, Raul; Guadix, Emilia M.; Berge, Jean-pascal; Guadix, Antonio. |
| This paper assesses the performance of three ceramic membranes of average pore size 50 nm, 200 nm and 1.4 tan in the treatment of the press liquor resulting from a compaction operation of sardine by-products. To this end, 2 L of pre-filtered press liquor with an average protein content of 44 g/L were filtered during 3 h through the three membranes assayed. Unexpectedly, the membrane of larger pore size, presented the lowest values for the flux of permeate at steady state at 20 L/(m(2) h), while its average protein rejection (77%) was similar to that observed in the membrane of 200 nm. This fact was attributed to the difference in material of its active layer (a-alumina instead of zirconite). The cleaning efficiency of the membranes was assessed by the COD... |
| Tipo: Text |
Palavras-chave: Fish processing; Ceramic membranes; Ultrafiltration; Fouling; Cleaning. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00052/16290/14084.pdf |
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| Knockaert, Camille. |
| For several reasons, the harvest stage is most important in aquaculture. Not properly managed, it may diminish efforts invested throughout the whole culture cycle. This operation consists in harvesting and in killing the fish for marketing purposes and must be achieved with care to optimizing the final quality of the product in terms of flavor, sanitary aspects and preparing it well for processing. Analysing the numerous complaints expressed by endusers concerning the quality of cultured salmon demonstates that the harvest stage is the main cause of these failures. Among the failures reported, we can quote the problems of "gaping" (disconnection of the myotomes in the fillets), of brown spots (spotlights of blood), of soft texture, discoloration and early... |
| Tipo: Text |
Palavras-chave: Slaughtering; Salmons; Quality; Marketing; Fish culture; Fish processing. |
| Ano: 2009 |
URL: http://archimer.ifremer.fr/doc/2009/publication-6559.pdf |
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| Szenttamásy,E.R.; Barbosa,S.M.V.B.; Oetterer,M.; Moreno,I.A.M.. |
| Para o estudo da viabilidade do Pacu (Piaractus mesopotamicus) para processamento tecnológico, foram testados os processos de defumação, salga e secagem e enlatamento. Analisou-se também a farinha dos resíduos. Utilizou-se peixes provenientes de tanques de piscicultura do município de Piracicaba-SP e o produto final foi avaliado para o consumo na merenda escolar municipal. Foram feitas análises quanto aos teores de lipídeos, umidade, proteína e cinza. Os produtos processados por salga, defumação e enlatamento foram analisados também quanto ao teor de sal (NaCl); os defumados e enlatados foram submetidos a análise sensorial com avaliação de aparência, cor, aroma, sabor e textura. O pacu "in natura", defumado, salgado seco e enlatado apresentou, em... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tecnologia do pescado; Processamento do pescado; Salga; Defumação; Enlatamento; Fish technology; Fish processing; Salted and dried fish; Smoked fish; Canned fish. |
| Ano: 1993 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161993000200019 |
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| Souza,A.L.M.; Guimarães,J.T.; Brigida,A.I.S.; Luiz,D.B.; Franco,R.M.; Mesquita,E.F.M.. |
| ABSTRACT The high consumption of water and uncontrolled wastewater generation commonly seen in fish processing plants are a matter of concern. Sustainable actions must be taken to addres this issue. The present study aimed to quantify the water used in the processing of Atlantic Salmon (Salmo salar) and Dolphinfish (Coryphaena hippurus) in a fish warehouse in Rio de Janeiro, Brazil, through water balance and mass balance at each development stage. According to the data obtained, the warehouse showed higher total water use, both in general (7,173.28±265.77m3/month), with most water use intended for processing support activities, approximately 45.00% (3,186.82±407.57m3/month); specifically, in the processing of the selected raw materials, with greater... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish processing; Water resources; Sustainability. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000401240 |
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