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Aguirre-Fernández,Paola Andrea; Acosta-Pinto,Liria María; Cardozo-Corzo,Luz Dary; Rodríguez-Arenas,Sergio Andrés; Corredor-Sánchez,Guillermo Arturo. |
Abstract The aim of this study was to evaluate nutritionally coffee cherry (Coffea Arabica L.) silages with different additives: efficient microorganisms (EM) and kumis, to be used in ruminant supplementation. Micro silos were prepared according to treatments: a control treatment with coffee cherry and two experimental treatments with additives (cherry + EM and cherry + commercial kumis). Five fermentation times (1, 8, 16, 21 and 31 days) were evaluated for pH and temperature, and three fermentation times (1, 16 and 31 days) were evaluated for dry matter, protein and neutral detergent fiber; organoleptic indicator evaluation (smell, color and texture) was performed at day 31. A completely randomized design with factorial arrangement was used and linear... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Additives; Feeds; Fermentation; Organoleptic properties; Microorganisms; Kumis. |
Ano: 2018 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000200326 |
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Varlet, Vincent; Serot, Thierry; Knockaert, Camille; Cornet, Josiane; Cardinal, Mireille; Monteau, Fabrice; Le Bizec, Bruno; Prost, Carole. |
Four industrial processes for smoking food were studied through their effects on the organoleptic properties of smoked salmon and on the occurrence of 20 polycyclic aromatic hydrocarbons (PAHs) known as being contaminants of smoking processes. The contamination by PAHs of the food might be measured by their corresponding toxic equivalent quantity (TEQ) expressed in mu g kg(-1). The results show a significant correlation between the smoking process parameters, the odour of the smoked fish and the presence of PAHs. Smouldering, thermostated plates and friction smoking processes allow smoked fish with very close odorant characteristics to be obtained. However, differences of pyrolysis temperature (between 380 and 500 degrees C) causes significant differences... |
Tipo: Text |
Palavras-chave: Organoleptic properties; PAH; Smoke generation; Smoking process. |
Ano: 2007 |
URL: http://archimer.ifremer.fr/doc/2007/publication-2550.pdf |
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