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	Provedor de dados Thai Agricultural (1) BJM (1) Autor Batista,ValériaChaves Vasconcelos (1) Machado,Terezinha Feitosa (1) Nattapon Pakoawnoy (1) Nogueira,Nádia Accioly P. (1) Pereira,Rita de Cássia Alves (1) Somsamorn Gawborisut (1) Sousa,Cívita Teixeira de (1) Mais... Palavra-chave Food ingredient (2) Antimicrobial (1) Appetibility (1) Essential oil (1) Food processing (1) Material cost (1) Sensory evaluation (1) Tilapia sausage (1) Tilapia trim meat (1) การประเมินทางประสาทสัมผัส (1) การลดต้นทุน (1) การแปรรูปอาหาร (1) คุณภาพอาหาร (1) ค่าวัตถุดิบ (1) ส่วนประกอบอาหาร (1) เศษเนื้อปลานิล (1) ไส้กรอกปลานิล (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) PhysicalObject (1) Ano 2014 (2) País Brazil (1) Thailand (1) Idioma Inglês (1) Thailandês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última การใช้เศษเนื้อปลาเพื่อลดต้นทุนค่าวัตถุดิบสำหรับการผลิตไส้กรอกปลานิล Thai Agricultural Nattapon Pakoawnoy; Somsamorn Gawborisut. Tilapia trim meat is a by-product from industrial-scale tilapia fillet processing. This trim meat may be mixed with fillet meat and was used for tilapia sausage production. The aim of the study was to find a suitable ratio of tilapia trim meat:fillet meat for production of tilapia sausage. Three treatments with different ratios of tilapia trim meat:fillet meat [0:100 (control), 20:80 and 40:60] were experimented. Quality parameters of tilapia sausage including color (L*, a* and b*), texture (shear force and hardness), and sensorial preference were determined. The results were shown that color values and sensorial preference scores were not significant different (P>0.05). Shear force and hardness of the control (0:100) were significantly higher... Tipo: PhysicalObject Palavras-chave: Tilapia trim meat; Tilapia sausage; Food processing; Food ingredient; Sensory evaluation; Appetibility; Material cost; เศษเนื้อปลานิล; ไส้กรอกปลานิล; การแปรรูปอาหาร; ส่วนประกอบอาหาร; การประเมินทางประสาทสัมผัส; คุณภาพอาหาร; ค่าวัตถุดิบ; การลดต้นทุน. Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5738 The antimicrobial efficacy of Lippia alba essential oil and its interaction with food ingredients BJM Machado,Terezinha Feitosa; Nogueira,Nádia Accioly P.; Pereira,Rita de Cássia Alves; Sousa,Cívita Teixeira de; Batista,ValériaChaves Vasconcelos. The objective of this study was to evaluate the antimicrobial potential of Lippia alba essential oil (EOLa) and to investigate the effect of food ingredients on its efficacy. The antimicrobial potential of the oil was determined by the presence or absence of inhibition zones, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Escherichia coli, Listeria innocua, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella choleraesuis and Staphylococcus aureus. The effect of food ingredients and the pH on the antimicrobial efficacy of oil was assessed by monitoring the maximum growth rate of Listeria monocytogenes in model media. The model media included potato starch (0, 1, 5 or 10%), beef extract (1, 5, 3, 6 or 12%),... Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oil; Antimicrobial; Food ingredient. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000200045 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