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Assessing the Competitiveness of EU Mediterranean Fisheries and Aquaculture Industries AgEcon
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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Avaliação sensorial de pescado empanado produzido com carne mecanicamente separada de pacu cultivados em tanques-rede. Repositório Alice
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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Déscription de l'activité ds flotilles pélagiques industrielles en 1986 dans la ZEEM mauritanienne OceanDocs
Chavance, P.; Josse, P.; Damiano, A.; Lawal, D..
Tipo: Journal Contribution Palavras-chave: Industrial fish; Fish products; Fishing industry; Fishing fleet; Fisheries; Pelagic fisheries.
Ano: 1988 URL: http://hdl.handle.net/1834/4770
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Fish crackers development from minced fish and starch: an innovative approach to a traditional product Ciênc. Tecnol. Aliment.
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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Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics. Repositório Alice
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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Il quadro normativo sulle denominazioni commerciali dei prodotti ittici nella gestione delle frodi: strumento di gestione o problema irrisolto? AgEcon
Gaviglio, Anna; Pirani, Alberto; Demartini, Eugenio.
Authors suppose the amounts of fraudulent seafood sales reported in recent years to be somehow correlated to the problems of Italian commercial fish-naming policy. However, given the lack of data and studies, the work has an exploratory nature focusing on three main issues: the seafood labeling policy framework, the evolution of lists of fish species’ trade names and the spread and type of fraudulent sales. According data authors believe that the fish-naming system is improving, however that lack of studies estimating the right amount of diversification in trade names for marine species seems so to be a weakness for a winning policy. Furthermore, seafood retailers seems to assume an important role on fraud management and government should support research...
Tipo: Presentation Palavras-chave: Fish products; Labeling; Consumer protection; Research perspectives; Agribusiness; Agricultural and Food Policy; International Relations/Trade; L15; Q18; Q22.
Ano: 2012 URL: http://purl.umn.edu/130451
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Improved fish smoking: Ghana OceanDocs
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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Multiple drug resistant Staphylococcus aureus strains isolated from a fish market and from fish handlers BJM
Albuquerque,W.F.; Macrae,A.; Sousa,O.V.; Vieira,G.H.F.; Vieira,R.H.S.F..
The aim of this study was to investigate the presence of antibiotic resistant Staphylococcus aureus strains in fish stalls and in hands and nasal and oral cavities of fish handlers of the Mucuripe Fish Market, Fortaleza, Ceará, Brazil. All S. aureus isolates were resistant to Ampicillin and 44 % were multi-drug resistant.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish products; Fish handlers; Antibiotic resistance; S. aureus.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000100027
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Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol Ciênc. Tecnol. Aliment.
Sánchez Pascua,Gabriela Leonor; Casales,Maria Rosa; Yeannes,Maria Isabel.
In a fish paste made with cooked Brazilian flathead (Percophis brasiliensis), glycerol (17%), sodium chloride (1.5%) and potassium sorbate (0.1%) the following acid percentages: 0.2; 0.4; 0.6; 0.8, 1 and 1.5% w/w were incorporated to determine the relationship between added acetic acid and the sensorially perceived intensity, and the effects of the combination of sweet-acid tastes. Tests for paired comparison, ranking and structured verbal scales for sweet and acid attributes and psychophysical test were carried out. There was a perceptible difference among samples for differences of 0.4 units of acid concentration. Samples indicated as sweeter by 89.47% of the judges were those containing a lesser acid concentration. A reduction in glycerol sweetness when...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish products; Intermediate moisture; Sensorial tests; Taste interactions.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500039
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Traitement traditionnel et conservation des produits de la pêche en Mauritanie OceanDocs
Thiam, M..
Tipo: Journal Contribution Palavras-chave: Conservation; Fisheries; Fish products.
Ano: 1988 URL: http://hdl.handle.net/1834/4983
Registros recuperados: 10
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