Tilapia Fillet
Mostrando 1-12 de 19 artigos, teses e dissertações.
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1. Omega-3 and Omega-6 Determination in Nile Tilapia’s Fillet Based on MicroNIR Spectroscopy and Multivariate Calibration
Tilapia (Oreochromis niloticus) is the most cultivated fish species in Brazil. Studies have shown that fish consumption is related to the prevention of cardiovascular diseases due to its high contents of polyunsaturated fatty acids, as omega-3 (n-3) and omega-6 (n-6). In this sense, a new method to determine omega-3 and omega-6 by near-infrared (NIR) spectro
J. Braz. Chem. Soc.. Publicado em: 2020-09
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2. Effects of freezing and thawing cycles on the quality of Nile tilapia fillets
Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switch
Food Sci. Technol. Publicado em: 2020-06
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3. Effects of freezing and thawing cycles on the quality of Nile tilapia fillets
Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switch
Food Sci. Technol. Publicado em: 20/12/2019
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4. Crude glycerol in diets for Nile tilapia in the fattening stage
Resumo: O objetivo deste trabalho foi avaliar o uso de glicerol bruto como fonte de energia em substituição ao milho, em dietas para tilápia-do-nilo (Oreochromis niloticus) em fase de engorda. Duzentas tilápias-do-nilo (190±4,5 g) foram distribuídas em 20 tanques, em delineamento inteiramente casualizado. Os tratamentos consistiram de 0, 60, 120, 180 e
Pesq. agropec. bras.. Publicado em: 05/09/2019
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5. Multivariate analysis using morphometric and ultrasound information for selection of tilapia (Oreochromis niloticus) breeders
ABSTRACT This study evaluated morphometric and ultrasound information of tilapia (O. niloticus) breeders through multivariate analysis. We applied correlation, clustering, and principal component analysis to a dataset composed of information from 222 male and female breeders of the improved GIFT strain. The body weight, objective of the breeding program, sho
R. Bras. Zootec.. Publicado em: 18/03/2019
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6. Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the
Food Sci. Technol. Publicado em: 09/09/2014
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7. Physicochemical and sensory characteristics of snack made with minced Nile tilapia
Nile tilapia is one of the major fish species cultivated worldwide and in Brazil. The tilapia fillet yield is between 30-35%, thus around 70% of waste is generated. A portion of this waste can be used to obtain minced fish, and the resulting product can be used as meat raw material to prepare fish snacks. The aim of this study was to produce fish snacks cont
Food Sci. Technol. Publicado em: 2014-09
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8. Digestible methionine + cystine requirement for Nile tilapia from 550 to 700 g
This trial was conducted to determine the dietary digestible methionine + cystine requirement of Nile tilapia (550 to 700 g) based on the ideal protein concept. Six hundred fish were distributed in a completely randomized design with five treatments and four replicates, with 30 fish per experimental unit. The fish were fed diets containing approximately 262
R. Bras. Zootec.. Publicado em: 2013-01
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9. Performance and isotopic composition of 13C and 15N in muscle tissue of Nile tilapia (Oreochromis niloticus) fed with different protein / Desempenho produtivo e composição isotópica de 13C e 15N no tecido muscular de tilápia do Nilo (Oreochromis niloticus) alimentada com diferentes fontes protéicas
Alternative sources of food have been studied in substitution for fishmeal in aquaculture, and it may result in a difference in incorporation of carbon and nitrogen, depending on the nutritional value and availability of the source. Two experiments were designed to quantify the participation of different protein sources in the muscle tissue in juvenile and p
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/06/2012
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10. Sensory, morphometric and proximate analyses of Nile tilapia reared in ponds and net-cages
The present study evaluated the sensory, proximate and morphometric differences of pond and net-cage-reared Nile tilapia (Oreochromis niloticus). Thirty samples from ponds and 30 samples from net-cages were used. Morphometric measurements were performed in fish and the fillets; proximate composition of the fillets was determined; and sensory analysis of the
Revista Brasileira de Zootecnia. Publicado em: 2012-07
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11. PrediÃÃo do peso e do rendimento de filà de tilÃpia do nilo a partir de medidas ultrassonogrÃficas e morfomÃtricas, e validaÃÃo dos modelos de regressÃo / Prediction of weight and yield fillet of Nile tilapia from ultrasound and morphometric measurements, and validation the equations estimated
Este estudo teve por objetivos predizer o peso de filà (PF) e o rendimento de filà (RF) de tilÃpia do Nilo (Oreochromis niloticus), a partir de medidas externas mensuradas por morfometria e medidas da musculatura epiaxial, mensuradas por ultrassonografia, e validar as equaÃÃes estimadas utilizando outra amostra de dados biomÃtricos. Um total de 102 pei
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/12/2011
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12. Viabilidade técnica, qualidade nutricional e sensorial de produtos à base de carne de Tilápia (Oreochromis niloticus) / Technical feasibility, nutritional and sensorial quality of products based on tilapia (Oreochromis niloticus) meat.
Com a estabilização da oferta de produtos de pesca pelo extrativismo, a aquicultura se mostra como alternativa viável ao atendimento da demanda crescente por proteína de qualidade. O baixo consumo brasileiro da carne de pescado pode ser explicado por fatores culturais, mas também pela baixa oferta de produtos processados e pela falta de praticidade no p
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/02/2010