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| Mello,S.C.R.P.; Freitas,M.Q.; São Clemente,S.C.; Franco,R.M.; Nogueira,E.B.; Freitas,D.D.G.C.. |
| In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minced fish; Oreochromis niloticus; Proximate composition; Fishery technology. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500041 |
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| GOES,Elenice Souza dos Reis; SOUZA,Maria Luiza Rodrigues de; CAMPELO,Daniel Abreu Vasconcelos; YOSHIDA,Grazyella Massako; XAVIER,Tadeu Orlandi; MOURA,Lorena Batista de; MONTEIRO,Antonio Roberto Giriboni. |
| Abstract Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal) and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snacks, protein rates increased with the increment of fish meal, reaching 11.85% in the tuna snack. Tuna and sardine snacks had the highest iron levels. The most abundant fatty acids were linoleic, oleic, palmitic, linolenic and stearic acids, with sardine, salmon and tuna snacks presenting the highest values of n-3 series fatty acids. Greater luminosity rate was reported for salmon snack, followed by... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fishery technology; Corn snack; Residue reuse. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400683 |
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| Amadi, A.A.; Tobor, J.G.. |
| The concept of technical viability is defined as a combination of factors including fishery resource. Ecology, gear technology, manpower and entrepreneurial skills financial inputs and product markets. A clear drop in catch per trawler per year in Nigeria is attributed mainly to inadequate cash flow to operate vessels in the face of high fuel costs, lack of spare parts and repair facilities, and some growth over fishing of ground fish stocks. The transition from artisanal to rapid industrial mechanized fishing has not been matched by the availability of skilled local manpower to effectively operates and service electronic, hydraulic and refrigeration equipment of modern trawlers. While Nigerian financial institutions have to some extent financed trawler... |
| Tipo: Report |
Palavras-chave: Fishery technology; Fishery management; Fishery management; Http://aims.fao.org/aos/agrovoc/c_24026. |
| Ano: 1988 |
URL: http://hdl.handle.net/1834/2442 |
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