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., Kronka, S. N. [UNESP], Amaral, L. A. [UNESP], Parisi, G., Coradini, M. F., Goes, E. S. R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://hdl.handle.net/11449/195398
Resumo: Aiming evaluate 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 evaluate 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.Univ Estadual Maringa, Ctr Agr Sci, Dept Anim Sci, Av Colombo 5790, BR-87020900 Maringa, Parana, BrazilUniv Sao Paulo, Fac Anim Sci & Food Engn, Ave Duque de Caxias Norte 225, BR-13635900 Pirassununga, SP, BrazilUniv Estadual Paulista, Fac Agr & Vet Sci Jaboticabal, Via Acesso Prof Paulo Donato Castellane S-N, BR-14884900 Jaboticabal, SP, BrazilUniv Firenze UniFI, Dept Agr Food Environm & Forestry, Florence, ItalyFundacao Univ Fed Grande Dourados, Agr Sci Fac, Rodovia Dourados Itahum Km 12,Unidade 2, BR-79804970 Dourados, MS, BrazilUniv Estadual Paulista, Fac Agr & Vet Sci Jaboticabal, Via Acesso Prof Paulo Donato Castellane S-N, BR-14884900 Jaboticabal, SP, BrazilCodon PublicationsUniversidade Estadual de Maringá (UEM)Universidade de São Paulo (USP)Universidade Estadual Paulista (Unesp)Univ Firenze UniFIFundacao Univ Fed Grande DouradosSouza, M. L. R.Viegas, E. M. M.Kronka, S. N. [UNESP]Amaral, L. A. [UNESP]Parisi, G.Coradini, M. F.Goes, E. S. R.2020-12-10T17:33:20Z2020-12-10T17:33:20Z2020-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article450-465Italian Journal Of Food Science. Brisbane: Codon Publications, v. 32, n. 2, p. 450-465, 2020.1120-1770http://hdl.handle.net/11449/195398WOS:000535184600014Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengItalian Journal Of Food Scienceinfo:eu-repo/semantics/openAccess2021-10-22T20:36:18Zoai:repositorio.unesp.br:11449/195398Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-22T20:36:18Repositório 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.
Kronka, S. N. [UNESP]
Amaral, L. A. [UNESP]
Parisi, G.
Coradini, M. F.
Goes, E. S. R.
author_role author
author2 Viegas, E. M. M.
Kronka, S. N. [UNESP]
Amaral, L. A. [UNESP]
Parisi, G.
Coradini, M. F.
Goes, E. S. R.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual de Maringá (UEM)
Universidade de São Paulo (USP)
Universidade Estadual Paulista (Unesp)
Univ Firenze UniFI
Fundacao Univ Fed Grande Dourados
dc.contributor.author.fl_str_mv Souza, M. L. R.
Viegas, E. M. M.
Kronka, S. N. [UNESP]
Amaral, L. A. [UNESP]
Parisi, G.
Coradini, 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 evaluate 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 2020-12-10T17:33:20Z
2020-12-10T17:33:20Z
2020-01-01
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 Italian Journal Of Food Science. Brisbane: Codon Publications, v. 32, n. 2, p. 450-465, 2020.
1120-1770
http://hdl.handle.net/11449/195398
WOS:000535184600014
identifier_str_mv Italian Journal Of Food Science. Brisbane: Codon Publications, v. 32, n. 2, p. 450-465, 2020.
1120-1770
WOS:000535184600014
url http://hdl.handle.net/11449/195398
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.publisher.none.fl_str_mv Codon Publications
publisher.none.fl_str_mv Codon Publications
dc.source.none.fl_str_mv Web of Science
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_ 1799965531240923136

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