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| Registros recuperados: 10 | |
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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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| ZUANAZZI, J. S. G.; DELBEM, Á. C. B.; MARENGONI, N. G.; LARA, J. A. F. de. |
| A análise sensorial pode ser aplicada para determinar a aceitação de um produto por parte dos consumidores, no desenvolvimento de novos produtos, no melhoramento de produtos, ou ainda em estudos para redução de custos, controle de qualidade e, entre outras aplicações, estudos de vida útil. O objetivo deste trabalho foi realizar a avaliação sensorial do empanado elaborado com carne mecanicamente separada de pacu. Os empanados foram analisados por cem provadores não treinados de várias faixas etárias. Para a caracterização da análise sensorial os empanados foram assados em forno elétrico durante 20 minutos, e em seguida, encaminhado para a avaliação sensorial, onde os provadores expressaram o grau de aceitação global em relação ao sabor, cor, aroma,... |
| Tipo: Artigo em anais de congresso (ALICE) |
Palavras-chave: Agregação de valor; Aceitabilidade; Piaractus mesopotamicus; Subprodutos de pescado; Acceptability; Value aggregation; Fish products. |
| Ano: 2013 |
URL: http://www.alice.cnptia.embrapa.br/handle/doc/973559 |
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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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| GOES, E. S. dos R.; SOUZA, M. L. R. de.; MICHKA, J. M. G.; KIMURA, K. S.; LARA, J. A. F. de; DELBEM, A. C.; GASPARINO, E.. |
| With the goal of developing and characterizing the nutritional and sensory aspects of fresh pasta supplemented with tilapia protein concentrate, four types of pasta were prepared, with inclusion of 0, 10, 20, or 30% of tilapia protein concentrate. Linear effects were observed (P < 0.01) in crude protein, total lipids, ash, carbohydrate, and caloric values; these parameters increased with increasing amounts of tilapia protein concentrate in the pasta. The concentration of Na, P, Ca, Mg, and Zn increased linearly (P < 0.01) in correlation with the increase in protein concentrate content, while Fe content decreased linearly (P < 0.01). In the sensory analysis, texture, overall impression, and the acceptance index demonstrated a cubic regression (P... |
| Tipo: Artigo em periódico indexado (ALICE) |
Palavras-chave: Fish technology; Peixe; Tilapia; Pescado; Fish products; Fish meat; Tilapia; Filleting. |
| Ano: 2016 |
URL: http://www.alice.cnptia.embrapa.br/handle/doc/1043511 |
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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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| Registros recuperados: 10 | |
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