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| Kato,H.C.A.; Lourenço,L.F.H.; Araújo,E.A.F.; Sousa,C.L.; Joele,M.R.S. Peixoto; Ribeiro,S.C.A.. |
| The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish; Tambaqui; Texture; Response surface. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000100224 |
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| Peixoto,M.R.S.; Lourenço Junior,J.B.; Faturi,C.; Garcia,A.R.; Nahúm,B.S.; Lourenço,L.F.H.; Meller,L.H.; Oliveira,K.C.C.. |
| The influence of the diet on the quality of buffalo (Bubalus bubalis) carcasses of crossbred Murrah and Mediterranean, concentrate fed on traditional (corn/soybean) or on agro-industrial residues (palm oil and coconut cakes) was studied. The animals were sacrificed in a slaughterhouse, and physical and physical-chemical analyses in the carcasses were carried out after 24 hours, and instrumental color and texture analyses of the Longissimus dorsi were carried out 48 hours after cooling. The animals supplemented with palm oil cake had better carcass conformation and fat trim, and differences (P<0.05) in the percentage of fat in the carcass fat thickness and coverage were observed. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Buffalo; Feed efficiency; Agroforestry systems; Oil palm cake; Coconut cake. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000400034 |
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