1993
DOI: 10.1590/s0103-90161993000200019
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Abstract: RESUMO:Para o estudo da viabilidade do Pacu (Piaractus mesopotamicus) para processamento tecnológico, foram testados os processos de defumação, salga e secagem e enlatamento. Analisou-se também a farinha dos resíduos. Utilizou-se peixes provenientes de tanques de piscicultura do município de Piracicaba-SP e o produto final foi avaliado para o consumo na merenda escolar municipal. Foram feitas análises quanto aos teores de lipídeos, umidade, proteína e cinza. Os produtos processados por salga, defumação e enlat… Show more

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Cited by 9 publications
(4 citation statements)
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“…The ash contents reported by the same authors in six brands of canned sardines were between 2.65 and 3.11%, which were lower than the values of 4.45 and 14.11% presently found in raw and roasted sardines. Szenttamásy [12] found ash contents ranging from 0.08 to 1% for fresh fish meat. The greater ash content can be attributed to the incomplete desalting of salted raw sardine and to dehydration by high temperature and the consequent concentration of salt in roasted sardine.…”
Section: Resultsmentioning
confidence: 99%
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“…The ash contents reported by the same authors in six brands of canned sardines were between 2.65 and 3.11%, which were lower than the values of 4.45 and 14.11% presently found in raw and roasted sardines. Szenttamásy [12] found ash contents ranging from 0.08 to 1% for fresh fish meat. The greater ash content can be attributed to the incomplete desalting of salted raw sardine and to dehydration by high temperature and the consequent concentration of salt in roasted sardine.…”
Section: Resultsmentioning
confidence: 99%
“…Roasted sardine samples had lower contents of DHA, 12.46%., with a difference (p < 0.05) in relation to raw sardines. This difference in fatty acid composition between the samples can be attributed to lipid oxidation [12]. Associated with heat, salt dehydrates meat, provoking a reduction in moisture and the activity of water.…”
Section: Resultsmentioning
confidence: 99%
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“…A busca por produtos de qualidade, rastreabilidade e certificação sanitária, além de características como conveniência, preparo rápido e higienicamente correto tem sido crescente nos últimos anos (Oetterer, 2002). Como ainda a infraestrutura pesqueira de armazenagem e processamento e transporte ainda apresenta limitações na maioria das instalações, estas afetam a qualidade do produto a ser processado (Szenttamásy et al, 1993). Entrepostos com selo sanitário do Serviço de Inspeção Municipal de Produtos de Origem Animal -SIM/POA, possuem infraestrutura reduzida de processamento, contudo são impulsionadores da economia local (Feiden et al, 2022).…”
Section: Introductionunclassified