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Registro Completo |
Biblioteca(s): |
Embrapa Agrobiologia. |
Data corrente: |
27/06/1995 |
Data da última atualização: |
27/06/1995 |
Autoria: |
BODDEY, R. M.; AHMAD, N. |
Título: |
Seasonal variations in nitrogenase activity of various rice varieties measured with an in situ acetylene reduction technique in the field. |
Ano de publicação: |
1981 |
Fonte/Imprenta: |
In: P.B. Vose & A.P. Ruschel., eds. In: Associative N2 Fixation. CRC press, Boca Raton, Florida, USA., 1981. |
Páginas: |
p.219-229. |
Idioma: |
Inglês |
Palavras-Chave: |
IN Situ; UAPNPBS; Variação diurna; Variação Ontogênica. |
Thesagro: |
Arroz Inundado; Campo; Método; Temperatura. |
Thesaurus Nal: |
Ara. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00752naa a2200241 a 4500 001 1601076 005 1995-06-27 008 1981 bl uuuu u00u1 u #d 100 1 $aBODDEY, R. M. 245 $aSeasonal variations in nitrogenase activity of various rice varieties measured with an in situ acetylene reduction technique in the field. 260 $c1981 300 $ap.219-229. 650 $aAra 650 $aArroz Inundado 650 $aCampo 650 $aMétodo 650 $aTemperatura 653 $aIN Situ 653 $aUAPNPBS 653 $aVariação diurna 653 $aVariação Ontogênica 700 1 $aAHMAD, N. 773 $tIn: P.B. Vose & A.P. Ruschel., eds. In: Associative N2 Fixation. CRC press, Boca Raton, Florida, USA., 1981.
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Embrapa Agrobiologia (CNPAB) |
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Registro Completo
Biblioteca(s): |
Embrapa Meio-Norte. |
Data corrente: |
18/07/2013 |
Data da última atualização: |
30/05/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
FOGACA, F. H. dos S.; TRINCA, L. A.; BOMBO, A. J.; SANT'ANA, L. S. |
Afiliação: |
FABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LUZIA APARECIDA TRINCA, Instituto de Biociências de Botucatu, UNESP; ÁUREA JULIANA BOMBO, USP, Faculdade de Saúde Pública; LÉA SILVIA SANT’ANA, UNESP, Centro de Aqüicultura. |
Título: |
Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
Journal of Food Quality, Malden, v. 36, n. 3, p. 209-216, June 2013. |
ISSN: |
1745-4557 |
Idioma: |
Inglês |
Conteúdo: |
The by-products generated from industrial filleting of tilapia surimi can be used for the manufacture of surimi. The surimi production uses large amounts of water, which generates a wastewater rich in organic compounds (lipids, soluble proteins and blood). Optimizing the number of washing cycles will contribute to a more sustainable production. A mathematical model of mechanically recovered tilapia meat (Oreochromis niloticus) for the processing of surimi (minced fish washing cycles and tapioca starch addition) based on two quality parameters (texture and moisture) was constructed by applying the response surface methodology (RSM). Each factor had an important effect on the moisture and texture of surimi. This study found that the optimal formulation for producing the best surimi using the by-products of tilapia filleting in manufacturing fish burger were the addition of 10% tapioca starch and three minced fish washing cycles. A microstructural evaluation supported the findings of the mathematical model. |
Palavras-Chave: |
Design and Statistical Analysis; Moisture. |
Thesagro: |
Hamburger; Tecnologia de alimento; Tilápia. |
Thesaurus NAL: |
Scanning Electron Microscopy; Shear Stress. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/962441/1/JournalFoodQualityFabiolaFogaca.pdf
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Marc: |
LEADER 01790naa a2200253 a 4500 001 1962441 005 2022-05-30 008 2013 bl uuuu u00u1 u #d 022 $a1745-4557 100 1 $aFOGACA, F. H. dos S. 245 $aOptimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology. 260 $c2013 520 $aThe by-products generated from industrial filleting of tilapia surimi can be used for the manufacture of surimi. The surimi production uses large amounts of water, which generates a wastewater rich in organic compounds (lipids, soluble proteins and blood). Optimizing the number of washing cycles will contribute to a more sustainable production. A mathematical model of mechanically recovered tilapia meat (Oreochromis niloticus) for the processing of surimi (minced fish washing cycles and tapioca starch addition) based on two quality parameters (texture and moisture) was constructed by applying the response surface methodology (RSM). Each factor had an important effect on the moisture and texture of surimi. This study found that the optimal formulation for producing the best surimi using the by-products of tilapia filleting in manufacturing fish burger were the addition of 10% tapioca starch and three minced fish washing cycles. A microstructural evaluation supported the findings of the mathematical model. 650 $aScanning Electron Microscopy 650 $aShear Stress 650 $aHamburger 650 $aTecnologia de alimento 650 $aTilápia 653 $aDesign and Statistical Analysis 653 $aMoisture 700 1 $aTRINCA, L. A. 700 1 $aBOMBO, A. J. 700 1 $aSANT'ANA, L. S. 773 $tJournal of Food Quality, Malden$gv. 36, n. 3, p. 209-216, June 2013.
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