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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
30/01/2015 |
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Data da última atualização: |
05/06/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LOBO, C. M. de O.; TORREZAN, R.; FURTADO, A. A. L.; ANTONIASSI, R.; FREITAS, D. de G. C.; FREITAS, S. C. de; PENTEADO, A. L.; OLIVEIRA, C. S. de; CONTE JUNIOR, C. A.; MÁRSICO, E. T. |
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Afiliação: |
CÁTIA MARIA DE OLIVEIRA LOBO, UFF; RENATA TORREZAN, CTAA; ANGELA APARECIDA LEMOS FURTADO, CTAA; ROSEMAR ANTONIASSI, CTAA; DANIELA DE GRANDI CASTRO FREITAS, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; ANA LUCIA PENTEADO, CTAA; CÁSSIA SOARES DE OLIVEIRA, UFRJ; CARLOS ADAM CONTE JUNIOR, UFF; ELIANE TEIXEIRA MÁRSICO, UFF. |
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Título: |
Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food Science & Nutrition, v. 3, n. 1, p. 10-16, 2014. |
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DOI: |
https://doi-org.ez103.periodicos.capes.gov.br/10.1002/fsn3.183 |
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Idioma: |
Inglês |
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Conteúdo: |
This study developed a technique for the preparation of pate from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pate was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pate is in accordance with legislation for fish products. Cachapinta pate is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pate production is high, and that it can contribute a value-added product to seafood consumption. |
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Palavras-Chave: |
Cachapinta; Cachara; Patê de peixe; Pintado; PUFA; Sensory acceptance. |
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Thesagro: |
Peixe. |
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Thesaurus Nal: |
byproducts; freshwater fish. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/117215/1/fsn3183.pdf
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Marc: |
LEADER 02007naa a2200349 a 4500
001 2007299
005 2020-06-05
008 2014 bl uuuu u00u1 u #d
024 7 $ahttps://doi-org.ez103.periodicos.capes.gov.br/10.1002/fsn3.183$2DOI
100 1 $aLOBO, C. M. de O.
245 $aDevelopment and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté.
260 $c2014
520 $aThis study developed a technique for the preparation of pate from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pate was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pate is in accordance with legislation for fish products. Cachapinta pate is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pate production is high, and that it can contribute a value-added product to seafood consumption.
650 $abyproducts
650 $afreshwater fish
650 $aPeixe
653 $aCachapinta
653 $aCachara
653 $aPatê de peixe
653 $aPintado
653 $aPUFA
653 $aSensory acceptance
700 1 $aTORREZAN, R.
700 1 $aFURTADO, A. A. L.
700 1 $aANTONIASSI, R.
700 1 $aFREITAS, D. de G. C.
700 1 $aFREITAS, S. C. de
700 1 $aPENTEADO, A. L.
700 1 $aOLIVEIRA, C. S. de
700 1 $aCONTE JUNIOR, C. A.
700 1 $aMÁRSICO, E. T.
773 $tFood Science & Nutrition$gv. 3, n. 1, p. 10-16, 2014.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Classificação |
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Registro |
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URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
31/10/2017 |
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Data da última atualização: |
31/10/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
WERNER, F.; BALBINOT JUNIOR, A. A.; FRANCHINI, J. C.; FERREIRA, A. S.; SILVA, M. A. de A. e. |
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Afiliação: |
UEL; ALVADI ANTONIO BALBINOT JUNIOR, CNPSO; JULIO CEZAR FRANCHINI DOS SANTOS, CNPSO; UEL; UEL. |
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Título: |
Agronomic performance of soybean cultivars in an agroforestry system. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Tropical, Goiânia, v. 47, n. 3, p. 279-285, Jul./Sep. 2017. |
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ISSN: |
e-ISSN 1983-4063 |
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DOI: |
10.1590/1983-40632016v4745937 |
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Idioma: |
Inglês |
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Palavras-Chave: |
ILP; ILPF. |
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Thesagro: |
Eucalipto; Eucalyptus Grandis; Grão; Qualidade; Soja. |
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Thesaurus NAL: |
Grain quality; Soybeans. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/165898/1/279-agronomic-pesquisa.pdf
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Marc: |
LEADER 00830naa a2200289 a 4500
001 2078588
005 2017-10-31
008 2017 bl uuuu u00u1 u #d
022 $ae-ISSN 1983-4063
024 7 $a10.1590/1983-40632016v4745937$2DOI
100 1 $aWERNER, F.
245 $aAgronomic performance of soybean cultivars in an agroforestry system.$h[electronic resource]
260 $c2017
650 $aGrain quality
650 $aSoybeans
650 $aEucalipto
650 $aEucalyptus Grandis
650 $aGrão
650 $aQualidade
650 $aSoja
653 $aILP
653 $aILPF
700 1 $aBALBINOT JUNIOR, A. A.
700 1 $aFRANCHINI, J. C.
700 1 $aFERREIRA, A. S.
700 1 $aSILVA, M. A. de A. e
773 $tPesquisa Agropecuária Tropical, Goiânia$gv. 47, n. 3, p. 279-285, Jul./Sep. 2017.
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Registro original: |
Embrapa Soja (CNPSO) |
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