Composition Of The Filet
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Efeito da adição de coentro e urucum na composição de acidos graxos em file de pescada branca (Cynoscion spp) / Effect of the addition of coriander and annatto on white hake filet1s fatty acid composition
One of the main characteristics of fish lipids is its high content of long chain polyunsaturated fatty acids. These fatty acids are well known to exert beneficial effects on human health; however, they are highly prone to oxidation. Annatto and coriander are two spices widely used in the Brazilian cuisine that have been previously studied for their antioxida
Publicado em: 2010
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2. Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)
The fish proteins has the advantage of a high sensibility to the hydrolysis and also a balanced composition in aminoacids. The production of protein hydrolyzed from by-products of fish process industry has been receiving more attention on the last years. The aim of this work was to evaluate the production of protein hydrolyzed from Micropogonias furnieri thr
Química Nova. Publicado em: 2009
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3. QUALIDADE DO PIRARUCU (Arapaima gigas, Schinz 1822) PROCEDENTE DE PISCICULTURA, ESTOCADO EM GELO, CONGELADO E DE SEUS PRODUTOS DERIVADOS
Investigated alterations in the cultivated pirarucu, the changes sensory, physical, chemical and microbiological aimed at determining the time of conservation in ice and frozen (-18 oC) of whole fish and filet. Also evaluated was the technological potential of this species, in the form of filet hot smoked, dry-salted, "panceta" and "carpaccio". In all sixtee
Publicado em: 2007
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4. PRODUÇÃO DE JUNDIÁ (Rhamdia quelen) ALIMENTADOS COM DIETAS CONTENDO ÓLEOS DE ARROZ, CANOLA OU SOJA / PRODUCTION OF JUNDIÁ (Rhamdia quelen) FED WITH DIETS CONTAINING RICE, CANOLA OR SOY OIL
This work had for objectives to evaluate the influence of vegetable oils in the corporal development of jundiá (Rhamdia quelen, Heptapteridae) and its relationship with the quality of the fish. Six diets were tested with 32% of crude protein and rice, canola or soy oil at 5 or 10% inclusion, for 90 days. Fish (180, initial weigh=710,8g) were distributed at
Publicado em: 2006
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5. Identificação de novas espécies com potencial para a criação em cativeiro: pescado capturado no estado do Amazonas / Identification of new species with farming potential: fishes captured in the state of Amazonas.
The Amazon region has around 40 species of fishes being explored and commercialized daily, especially in markets and fairs. Fisheries are basically artisanal, directed towards a small number of species, causing the over exploitation of certain fishing stocks. However, some species have certain characteristics for farming, which would help diminish the fishin
Publicado em: 2006
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6. Composição em nutrientes e caracterização das proteinas de file de pacu (Colossoma mitrei, Berg 1895)
The present work was undertaken with the aim of obtaining some information about pacu (Colossoma mitrei, Berg 1895) in terms of its chemical composition, protein characterization and nutritional evaluation. This fish is visualized as a very interesting species in Brazilian aquaculture programs. The proximate composition of the edible portion of pacu, based o
Publicado em: 1989