Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 5
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Bacterial ecology of tilapia fresh fillets and some factors that can influence their microbial quality Ciênc. Tecnol. Aliment.
Boari,Cleube Andrade; Pereira,Gisele Inocêncio; Valeriano,Carolina; Silva,Belami Cássia; Morais,Vinicíus Mendes de; Figueiredo,Henrique Cesár Pereira; Piccoli,Roberta Hilsdor.
The purpose of research was to investigate the bacterial ecology of tilapia (Oreochromis niloticus) fresh fillets and some factors that can influence its microbial quality. Samples of fish cultivation water (n = 20), tilapia tegument and gut (n = 20) and fresh fillets (n = 20) were collected in an experimental tilapia aquaculture located in the city of Lavras, Minas Gerais, Brazil. Staphylococcus spp., Aeromonas spp., Enterococcus spp. and Enterobacteriaceae were quantified using selective plating. For the enumeration of Pseudomonas spp., the most probable number technique (MPN) was utilized. Bacterial colonies (n = 198) were identified by Gram strain and biochemical tests. Aeromonas spp., Pseudomonas spp., Enterococcus spp. and Enterobacteriaceae were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microbiology; Aquaculture; Tilapia; Fillets; Quality.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400015
Imagem não selecionada

Imprime registro no formato completo
Culture of Nile tilapia in a biofloc system with different sources of carbon Rev. Ciênc. Agron.
Lima,Eduardo Cesar Rodrigues de; Souza,Rafael Liano de; Girao,Pamela Jenny Montes; Braga,Ítalo Felipe Mascena; Correia,Eudes de Souza.
ABSTRACT The aim of this work was to evaluate the effects of using different sources of organic carbon on water quality, growth performance and the acceptability of Nile tilapia (Oreochromis niloticus) fillets grown in a biofloc system. The experiment was carried out over 145 days at the Aquaculture Station of the Federal Rural University of Pernambuco, Brazil. Fish of 72.6 ± 6.83 g were stored (35 fish m-3) in 19 circular tanks (800 L) in a completely randomised experimental design with three treatments, including as a source of carbon, sugar (SUG), liquid molasses (MOL) and molasses powder (MOP), each with five replications, and one control treatment (CTL) without bioflocs, with four replications. Dissolved oxygen concentrations were significantly higher...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tilapia culture; Sustainability; Chitralada; Molasses; Fillets.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000300458
Imagem não selecionada

Imprime registro no formato completo
International Trade and Competitiveness of Lake Victoria Fillets in the EU AgEcon
Muhammad, Andrew.
Given the importance of EU demand for chilled fish fillets to the exporting sectors in Tanzania and Uganda, this study estimated the EU’s import demand for fillets by country of origin to assess the competitiveness of exporters. Results imply that prices in Tanzania and Uganda had an insignificant impact on total imports expenditures in the EU. Conditional and unconditional cross-price effects indicated that exports from Lake Victoria did not compete with exports from other suppliers, such as Iceland, Norway and ROW. Import demand forecasts showed that market share in the EU should remain relatively unchanged given the trend in prices.
Tipo: Conference Paper or Presentation Palavras-chave: Fillets; Import demand; EU; Lake Victoria; International Relations/Trade; F17; Q17; Q11.
Ano: 2007 URL: http://purl.umn.edu/9363
Imagem não selecionada

Imprime registro no formato completo
Molecular authentication of Pargo fillets Lutjanus purpureus (Perciformes: Lutjanidae) by DNA barcoding reveals commercial fraud Neotropical Ichthyology
Veneza,Ivana; Silva,Raimundo; Freitas,Leilane; Silva,Sâmia; Martins,Kely; Sampaio,Iracilda; Schneider,Horacio; Gomes,Grazielle.
ABSTRACT The Caribbean Red Snapper (Pargo) Lutjanus purpureus is the most economically important snapper in Brazil, which is sold, among other forms, as frozen fillets. During the process of transformation into fillets there is the removal of the distinctive morphological traits, being able to favor the substitution by less valued species. In addition, there is no national legislation requiring the insertion of the specific name on the product label. However, according to a Normative Instruction (IN N ° 29/2015 MAPA) that correlates the common and specific names of the products destined to the national trade, in Brazil only L. purpureus and L. campechanus can be denominated “Pargo”. Thus, the DNA barcode tool was used to identify the fillets sold in north...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Commercial fraud; DNA barcode; Fillets; Processed fish; Snapper.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1679-62252018000100211
Imagem não selecionada

Imprime registro no formato completo
Wettability of edible coatings on Nile tilapia fillets (Oreochromis niloticus). Repositório Alice
ALCÂNTARA, L. O.; MARTINS, M. E. de O.; SOUSA, J. R.; CERQUEIRA, M. A.; SILVA, A. L. C.; SOUZA FILHO, M. de S. M. de; SOUZA, B. W. S..
bitstream/item/197852/1/ART19012.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Propriedades da superfície; Revestimentos comestíveis; Quitosana; Nilo; Filés; Molhabilidade; Oreochromis Niloticus; Gelatina; Tilápia; Gelatin; Wettability; Fillets.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1109302
Registros recuperados: 5
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

Valid HTML 4.01 Transitional