Data/hora: 05/06/2024 10:31:39

Provedor de dados: 	96	
País: 	Brazil	
Título: 	Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet	
Autores: 	Franco,Maria Luiza Rodrigues de Souza; Viegas,Elisabete Maria Macedo; Kronka,Sérgio Nascimento; Vidotti,Rose Meire; Assano,Marcelo; Gasparino,Eliane.	
Data: 	2010-04-01	
Ano: 	2010	
Palavras-chave: 	Brycon cephalus; Composition smoking; Fish; Sensory attributes.	
Resumo: 	The effects of hot (45-90ºC/5 hours) and cold (27-45ºC/10 hours) smoking processes on the organoleptic properties, yield and composition of matrinxa (Brycon cephalus) fillets are evaluated. No significant differences were observed for fillet yield in both non-smoked and smoked fillets. Smoking process losses were significantly higher for hot smoked (19.37%) when compared to cold smoked (17.08%). Smoking process reduced moisture (in natura = 72.91%, for hot = 58.51% and cold = 59.68%) and increased crude protein, lipid and ash contents. However, there was a significant difference only for protein level between hot smoked (28.07%) and cold smoked (27.14%). Cold smoked process resulted in better fillet appearance and color, while hot smoked presented superior flavor, salt content and general acceptance. Aroma and texture did not differ significantly among processes. Therefore, hot smoking process shows the best results for organoleptic properties and protein levels.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000400001	
Editor: 	Sociedade Brasileira de Zootecnia	
Relação: 	10.1590/S1516-35982010000400001	
Formato: 	text/html	
Fonte: 	Revista Brasileira de Zootecnia  v.39 n.4 2010	
Fonte: 	info:eu-repo/semantics/openAccess