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| Neiva,Cristiane Rodrigues Pinheiro; Machado,Thais Moron; Tomita,Rubia Yuri; Furlan,Érika Fabiane; Lemos Neto,Marildes Josefina; Bastos,Deborah Helena Markowicz. |
| This study aimed to develop sensory acceptable, high nutritional value fish crackers that could be kept at room temperature for 180 days. Minced fish of different low-value species was the raw material employed to produce two types of fish crackers: a) the traditional keropok cracker, which was expanded by deep frying; and b) a low-fat fish cracker, expanded by microwave cooking. The protein content of the fried fish crackers (FFCs) and that of the microwaved fish crackers (MFCs) were high (10.86 and 14.70%, respectively). The essential amino acid contents of the two types of fish cracker were above the FAO requirements for adults, and the lysine content was above the requirements for children. Sensory analysis, performed by adult panelists, resulted in a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minced fish; Fish products; Fish crackers; Nutritional value; Acceptability. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400024 |
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| Fish is an important source of food and income to many people in the developing world. In Africa, some 5 percent of the population, about 35 million people, depend wholly or partly on the fisheries sector, mostly artisanal fisheries, for their livelihood. Various traditional methods are employed to preserve and process fish for consumption and storage. These include smoking, drying, salting, frying and fermenting and various combinations of these. In Ghana, smoking is the most widely practised method: practically all species of fish available in the country can be smoked and it has been estimated that 70-80 percent of the domestic marine and freshwater catch is consumed in smoked form. The advantages of smoking fish are manifold. Fish smoking prolongs... |
| Tipo: Book Section |
Palavras-chave: Fish products. |
| Ano: 2001 |
URL: http://hdl.handle.net/1834/743 |
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| Polymeros, Konstantinos; Tsakiridou, Efthimia; Mattas, Konstadinos. |
| An attempt is made to evaluate the competitiveness of the fisheries and aquaculture industries of some Mediterranean countries. Revealed Comparative Advantage indices of Italian, French, Greek, Portuguese and Spanish fish products are estimated, in order to gain new insights regarding the position of these products in the market of the European Union, in terms of competitiveness. In addition, this study sheds light on the evolution of competitiveness over the last decade. The estimated Comparative Advantage indices reveal that there is a wide range of competitiveness among fish products in Mediterranean countries. In addition, almost all countries alter their competitive ranking throughout the study period. Consequently, Mediterranean fisheries and... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Competitiveness; Exports; Fish products; Mediterranean countries; Livestock Production/Industries; Q17; Q22; F14. |
| Ano: 2005 |
URL: http://purl.umn.edu/56004 |
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