Cold and hot smoked nile tilapia fillets: Quality and yield of pigmented and unpigmented fillets

Detalhes bibliográficos
Autor(a) principal: Souza, M. L.R.
Data de Publicação: 2020
Outros Autores: Viegas, E. M.M., Kroxka, S. X. [UNESP], Amaral, L. A. [UNESP], Parisi, G., Coradixi, M. F., Goes, E. S.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.14674/IJFS-1567
http://hdl.handle.net/11449/221483
Resumo: Aiming eyaluate the effects of smoking techniques on the quality of tilapia fillets, a 2x2 factorial scheme experiment was conducted comprising two smoking techniques (hot and cold) and two pigmentation (with and without). Cold smoked fillets and fillets with pigmentation demonstrated a greater yield. Hot smoked fillets were tenderer and presented lower moisture and greater ash and protein contents. The pigmentation did not influence the smoked fillet composition, but ash content 'was greater in fillets without pigmentation. The sensory acceptance of hot smoked fillets was better. The pigmentation influenced the color and appearance; however, fillets without pigmentation gave better flavor.
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spelling Cold and hot smoked nile tilapia fillets: Quality and yield of pigmented and unpigmented filletsBenzo(a)pyreneChemical compositionOreochromis niloticusOrganoleptic aspectsSmoked yieldAiming eyaluate the effects of smoking techniques on the quality of tilapia fillets, a 2x2 factorial scheme experiment was conducted comprising two smoking techniques (hot and cold) and two pigmentation (with and without). Cold smoked fillets and fillets with pigmentation demonstrated a greater yield. Hot smoked fillets were tenderer and presented lower moisture and greater ash and protein contents. The pigmentation did not influence the smoked fillet composition, but ash content 'was greater in fillets without pigmentation. The sensory acceptance of hot smoked fillets was better. The pigmentation influenced the color and appearance; however, fillets without pigmentation gave better flavor.Universidade Estadnal de Maringá Center of Agricultural Sciences Department of Animal Science, Av. Colombo, 5790Universidade de São Paulo Faculty of Animal Science and Food Engineering USP, Avenida Duque de Caxias Norte, 225Universidade Estadual Paulista Faculty of Agricultural and Veterinary Sciences of Jaboticabal, Via de Acesso Prof. Paulo Donato Castellane s/nDepartment of Agriculture Food Environment and Forestry Uniyersità degli Studi di Firenze - UniFIUniversidade Federal da Grande Dourados Agricultural Sciences Faculty, Rodovia Dourados - Itahum km 12, Unidade 2, 79Universidade Estadual Paulista Faculty of Agricultural and Veterinary Sciences of Jaboticabal, Via de Acesso Prof. Paulo Donato Castellane s/nCenter of Agricultural SciencesUniversidade de São Paulo (USP)Universidade Estadual Paulista (UNESP)Uniyersità degli Studi di Firenze - UniFIAgricultural Sciences FacultySouza, M. L.R.Viegas, E. M.M.Kroxka, S. X. [UNESP]Amaral, L. A. [UNESP]Parisi, G.Coradixi, M. F.Goes, E. S.R.2022-04-28T19:28:39Z2022-04-28T19:28:39Z2020-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article450-465http://dx.doi.org/10.14674/IJFS-1567Italian Journal of Food Science, v. 32, n. 2, p. 450-465, 2020.1120-1770http://hdl.handle.net/11449/22148310.14674/IJFS-15672-s2.0-85085373978Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengItalian Journal of Food Scienceinfo:eu-repo/semantics/openAccess2022-04-28T19:28:40Zoai:repositorio.unesp.br:11449/221483Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-28T19:28:40Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Cold and hot smoked nile tilapia fillets: Quality and yield of pigmented and unpigmented fillets
title Cold and hot smoked nile tilapia fillets: Quality and yield of pigmented and unpigmented fillets
spellingShingle Cold and hot smoked nile tilapia fillets: Quality and yield of pigmented and unpigmented fillets
Souza, M. L.R.
Benzo(a)pyrene
Chemical composition
Oreochromis niloticus
Organoleptic aspects
Smoked yield
title_short Cold and hot smoked nile tilapia fillets: Quality and yield of pigmented and unpigmented fillets
title_full Cold and hot smoked nile tilapia fillets: Quality and yield of pigmented and unpigmented fillets
title_fullStr Cold and hot smoked nile tilapia fillets: Quality and yield of pigmented and unpigmented fillets
title_full_unstemmed Cold and hot smoked nile tilapia fillets: Quality and yield of pigmented and unpigmented fillets
title_sort Cold and hot smoked nile tilapia fillets: Quality and yield of pigmented and unpigmented fillets
author Souza, M. L.R.
author_facet Souza, M. L.R.
Viegas, E. M.M.
Kroxka, S. X. [UNESP]
Amaral, L. A. [UNESP]
Parisi, G.
Coradixi, M. F.
Goes, E. S.R.
author_role author
author2 Viegas, E. M.M.
Kroxka, S. X. [UNESP]
Amaral, L. A. [UNESP]
Parisi, G.
Coradixi, M. F.
Goes, E. S.R.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Center of Agricultural Sciences
Universidade de São Paulo (USP)
Universidade Estadual Paulista (UNESP)
Uniyersità degli Studi di Firenze - UniFI
Agricultural Sciences Faculty
dc.contributor.author.fl_str_mv Souza, M. L.R.
Viegas, E. M.M.
Kroxka, S. X. [UNESP]
Amaral, L. A. [UNESP]
Parisi, G.
Coradixi, M. F.
Goes, E. S.R.
dc.subject.por.fl_str_mv Benzo(a)pyrene
Chemical composition
Oreochromis niloticus
Organoleptic aspects
Smoked yield
topic Benzo(a)pyrene
Chemical composition
Oreochromis niloticus
Organoleptic aspects
Smoked yield
description Aiming eyaluate the effects of smoking techniques on the quality of tilapia fillets, a 2x2 factorial scheme experiment was conducted comprising two smoking techniques (hot and cold) and two pigmentation (with and without). Cold smoked fillets and fillets with pigmentation demonstrated a greater yield. Hot smoked fillets were tenderer and presented lower moisture and greater ash and protein contents. The pigmentation did not influence the smoked fillet composition, but ash content 'was greater in fillets without pigmentation. The sensory acceptance of hot smoked fillets was better. The pigmentation influenced the color and appearance; however, fillets without pigmentation gave better flavor.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
2022-04-28T19:28:39Z
2022-04-28T19:28:39Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.14674/IJFS-1567
Italian Journal of Food Science, v. 32, n. 2, p. 450-465, 2020.
1120-1770
http://hdl.handle.net/11449/221483
10.14674/IJFS-1567
2-s2.0-85085373978
url http://dx.doi.org/10.14674/IJFS-1567
http://hdl.handle.net/11449/221483
identifier_str_mv Italian Journal of Food Science, v. 32, n. 2, p. 450-465, 2020.
1120-1770
10.14674/IJFS-1567
2-s2.0-85085373978
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Italian Journal of Food Science
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 450-465
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1799965003344773120

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