Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor GRASSI,Thiago Luís Magnani (2) OLIVEIRA,Dayse Lícia de (2) PONSANO,Elisa Helena Giglio (2) BASSANI,Juliana Sedlacek (1) CAVAZZANA,Jefferson Felipe (1) DINIZ,Juliana Campos Pereira (1) MARCOS,Marcelo Tacconi de Siqueira (1) PAIVA,Natália Mingues (1) SANTO,Edson Francisco do Espirito (1) Mais... Palavra-chave Co-product (1) Color (1) Fish (1) Proteins (1) Sensory analysis (1) Texture (1) Tilapia (1) Ultrafiltration (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2017 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Enrichment of fishburgers with proteins from surimi washing water Ciênc. Tecnol. Aliment. OLIVEIRA,Dayse Lícia de; GRASSI,Thiago Luís Magnani; BASSANI,Juliana Sedlacek; DINIZ,Juliana Campos Pereira; PAIVA,Natália Mingues; PONSANO,Elisa Helena Giglio. Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of surimi. The water generated in the washing operations of trims of farmed tilapia (Oreochromis niloticus) were filtered in a 30 kDa polyethersulfone membrane. The recovered proteins were dehydrated in spray dryer and added at 5 and 10% into fishburgers made with tilapia surimi. The fishburgers were evaluated for proximal composition, cooking yield, sensory parameters and acceptability. The incorporation... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ultrafiltration; Tilapia; Co-product; Sensory analysis. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000315 Washings and cryoprotectants for the production of Tilapia Surimi Ciênc. Tecnol. Aliment. OLIVEIRA,Dayse Lícia de; GRASSI,Thiago Luís Magnani; SANTO,Edson Francisco do Espirito; CAVAZZANA,Jefferson Felipe; MARCOS,Marcelo Tacconi de Siqueira; PONSANO,Elisa Helena Giglio. Abstract This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and the variables analyzed were proximate composition, non-nitrogen protein (NNP) removal, texture, color and yield. The protein and moisture contents of the surimi were influenced neither by washings nor by cryoprotectants, while the ash content was higher when NaCl + saccharose were used as the cryoprotectants and the yield was higher when only distilled water was used for the washings. Combining distilled water for the washings and NaCl + saccharose as the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish; Proteins; Texture; Color. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300432 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco