|
|
|
|
|
| FERNANDES,Vitória Regina Takeuchi; SOUZA,Maria Luiza Rodrigues de; GASPARINO,Eliane; COUTINHO,Marcos Eduardo; VISENTAINER,Jesuí Vergílio; GOES,Elenice Souza dos Reis. |
| AbstractFlour prepared via current assay methodologies from the carcasses of the Pantanal alligator (Caiman crocodilus yacare) was analyzed for its chemical composition, minerals, fatty acids, and sensorial profile. Carcasses of the Pantanal alligator, originating from the Coocrijapan scientific zoo, Cáceres MT Brazil, were utilized. The carcasses were cooked for 60 minutes in a pressure cooker with water containing 2% salt and 5% chimichurri. The cooked carcasses were then ground and the mass was used for the manufacture of flour via three techniques: non-smoked, hot-smoked, and liquid-smoked. After each technique, the carcasses were dehydrated at 60ºC for 3h and were ground. Alligator flour was then produced. The moisture of liquid-smoked flour (10.97%)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Reuse of wastes; Hot smoking; Liquid smoking; Fatty acids; Chemical composition. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300487 |
| |
|
|
| BİLGİN,Şengül; DEĞİRMENCİ,Ayça. |
| Abstract The aim of this study was to investigate quality and nutritional changes in reared meagre after the use of hot smoking technology. Hot smoking method was applied to the meagre and the resulting smoked fish were used to produce fillets, which were stored in refrigerator after being vacuum packed. As a result of chemical component analysis, it was seen that the fat content was low. In particular, the PUFA contents of meagre were found to be very high (35.53% Control). During storage, changes in fatty acid composition and the chemical, sensory and microbiological changes were analyzed. In terms of the chemical quality indicated, pH, TBA and TMA values didn’t exceed limit values during the storage of both fresh (6.25, 0.44 mgMDA/kg and 4.50... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meagre; Argyrosomus regius; Fatty acid; Quality changes; Hot smoking. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200507 |
| |
|
|
|
