Processamento Do Pirarucu
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1. 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