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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
19/08/2022 |
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Data da última atualização: |
13/07/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
UEHARA, S. A.; COUTINHO, C. E. R.; ARONOVICH, M.; WALTER, E. H. M.; FURTADO, A. A. L.; CALIXTO, F. A. A.; TAKATA, R.; MESQUITA, E. de F. M. de. |
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Afiliação: |
SILVIO AKIRA UEHARA, FIPERJ e UFF; CARLOS EDUARDO RIBEIRO COUTINHO, PESAGRO; MARCOS ARONOVICH, PESAGRO; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; ANGELA APARECIDA LEMOS FURTADO, CTAA; FLÁVIA ALINE ANDRADE CALIXTO, FIPERJ e UNIFESO; RODRIGO TAKATA, FIPERJ; ELIANA DE FÁTIMA MARQUES DE MESQUITA, UFF. |
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Título: |
Influence of saline environment and depuration time on quality and proximate composition of Nile tilapia fillet (Oreochromis niloticus). |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 42, e69322, p. 1-8, 2022. |
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DOI: |
DOI: https://doi.org/10.1590/fst.69322 |
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Idioma: |
Inglês |
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Conteúdo: |
This study investigated the depuration time of tilapia in saline and freshwater environments and its influence on animal performance and meat quality. Depuration until the seventh day resulted in significant reductions in average weight, condition factor, viscerosomatic index, hepatosomatic index and fillet yield in both environments. Regarding proximate composition, the saline environment promoted the maintenance of crude protein, moisture and ash percentages. Depuration in the freshwater environment resulted in reduced percentages of crude protein, ash and energy and increased humidity. Total lipids were reduced in both environments, but with a significantly lower in saline. Maximum rigor index occurred in up to three and nine hours for fish depurated in freshwater and saline environments, respectively. During the post-rigor period, the rigor index experienced a sharp drop in the freshwater environment, while in the saline environment it remained similar to that of the pre-depuration group. Depuration in a saline environment for up to seven days was efficient at maintaining of proximate composition and rigor mortis, however, depuration until the fifth day is indicated to maintain performance indices. |
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Palavras-Chave: |
Pré-abate; Pre-slaughter. |
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Thesagro: |
Tecnologia de Alimento; Tilápia. |
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Thesaurus Nal: |
Food technology; Proximate composition; Rigor mortis; Salinity; Starvation. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02237naa a2200325 a 4500
001 2145596
005 2023-07-13
008 2022 bl uuuu u00u1 u #d
024 7 $aDOI: https://doi.org/10.1590/fst.69322$2DOI
100 1 $aUEHARA, S. A.
245 $aInfluence of saline environment and depuration time on quality and proximate composition of Nile tilapia fillet (Oreochromis niloticus).$h[electronic resource]
260 $c2022
520 $aThis study investigated the depuration time of tilapia in saline and freshwater environments and its influence on animal performance and meat quality. Depuration until the seventh day resulted in significant reductions in average weight, condition factor, viscerosomatic index, hepatosomatic index and fillet yield in both environments. Regarding proximate composition, the saline environment promoted the maintenance of crude protein, moisture and ash percentages. Depuration in the freshwater environment resulted in reduced percentages of crude protein, ash and energy and increased humidity. Total lipids were reduced in both environments, but with a significantly lower in saline. Maximum rigor index occurred in up to three and nine hours for fish depurated in freshwater and saline environments, respectively. During the post-rigor period, the rigor index experienced a sharp drop in the freshwater environment, while in the saline environment it remained similar to that of the pre-depuration group. Depuration in a saline environment for up to seven days was efficient at maintaining of proximate composition and rigor mortis, however, depuration until the fifth day is indicated to maintain performance indices.
650 $aFood technology
650 $aProximate composition
650 $aRigor mortis
650 $aSalinity
650 $aStarvation
650 $aTecnologia de Alimento
650 $aTilápia
653 $aPré-abate
653 $aPre-slaughter
700 1 $aCOUTINHO, C. E. R.
700 1 $aARONOVICH, M.
700 1 $aWALTER, E. H. M.
700 1 $aFURTADO, A. A. L.
700 1 $aCALIXTO, F. A. A.
700 1 $aTAKATA, R.
700 1 $aMESQUITA, E. de F. M. de
773 $tFood Science and Technology, Campinas$gv. 42, e69322, p. 1-8, 2022.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Origem |
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Classificação |
Cutter |
Registro |
Volume |
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URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Trigo. |
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Data corrente: |
22/01/2013 |
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Data da última atualização: |
22/01/2013 |
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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: |
BAVIA, A. C. F.; SILVA, C. E. da; FERREIRA, M. P.; LEITE, R. S.; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C. |
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Afiliação: |
ANA CARLA FURLAN BAVIA; CARLOS EDUARDO DA SILVA; MÁRCIA PIRES FERREIRA; RODRIGO SANTOS LEITE; RODRIGO SANTOS LEITE, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT. |
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Título: |
Chemical composition of tempeh from soybean cultivars specially developed for human consumption. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 3, p. 613-620, jul./set. 2012. |
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ISSN: |
0101-2061 |
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DOI: |
http://dx.doi.org/10.1590/S0101-20612012005000085 |
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Idioma: |
Inglês |
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Palavras-Chave: |
Alimento funcional; Fatores antinutricionais; Functional food; Isoflavonas; Protein; Soybean. |
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Thesagro: |
Proteína; Soja. |
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Thesaurus NAL: |
antinutritional factors; isoflavones. |
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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/75044/1/2012cienciatecnologiaalimentosv32n3p613.pdf
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Marc: |
LEADER 01007naa a2200325 a 4500
001 1946039
005 2013-01-22
008 2012 bl uuuu u00u1 u #d
022 $a0101-2061
024 7 $ahttp://dx.doi.org/10.1590/S0101-20612012005000085$2DOI
100 1 $aBAVIA, A. C. F.
245 $aChemical composition of tempeh from soybean cultivars specially developed for human consumption.$h[electronic resource]
260 $c2012
650 $aantinutritional factors
650 $aisoflavones
650 $aProteína
650 $aSoja
653 $aAlimento funcional
653 $aFatores antinutricionais
653 $aFunctional food
653 $aIsoflavonas
653 $aProtein
653 $aSoybean
700 1 $aSILVA, C. E. da
700 1 $aFERREIRA, M. P.
700 1 $aLEITE, R. S.
700 1 $aLEITE, R. S.
700 1 $aMANDARINO, J. M. G.
700 1 $aCARRÃO-PANIZZI, M. C.
773 $tCiência e Tecnologia de Alimentos, Campinas$gv. 32, n. 3, p. 613-620, jul./set. 2012.
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Embrapa Trigo (CNPT) |
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