Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Brasileira de Zootecnia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000400001 |
Resumo: | The effects of hot (45-90ºC/5 hours) and cold (27-45ºC/10 hours) smoking processes on the organoleptic properties, yield and composition of matrinxa (Brycon cephalus) fillets are evaluated. No significant differences were observed for fillet yield in both non-smoked and smoked fillets. Smoking process losses were significantly higher for hot smoked (19.37%) when compared to cold smoked (17.08%). Smoking process reduced moisture (in natura = 72.91%, for hot = 58.51% and cold = 59.68%) and increased crude protein, lipid and ash contents. However, there was a significant difference only for protein level between hot smoked (28.07%) and cold smoked (27.14%). Cold smoked process resulted in better fillet appearance and color, while hot smoked presented superior flavor, salt content and general acceptance. Aroma and texture did not differ significantly among processes. Therefore, hot smoking process shows the best results for organoleptic properties and protein levels. |
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Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa filletBrycon cephaluscomposition smokingfishsensory attributesThe effects of hot (45-90ºC/5 hours) and cold (27-45ºC/10 hours) smoking processes on the organoleptic properties, yield and composition of matrinxa (Brycon cephalus) fillets are evaluated. No significant differences were observed for fillet yield in both non-smoked and smoked fillets. Smoking process losses were significantly higher for hot smoked (19.37%) when compared to cold smoked (17.08%). Smoking process reduced moisture (in natura = 72.91%, for hot = 58.51% and cold = 59.68%) and increased crude protein, lipid and ash contents. However, there was a significant difference only for protein level between hot smoked (28.07%) and cold smoked (27.14%). Cold smoked process resulted in better fillet appearance and color, while hot smoked presented superior flavor, salt content and general acceptance. Aroma and texture did not differ significantly among processes. Therefore, hot smoking process shows the best results for organoleptic properties and protein levels.Sociedade Brasileira de Zootecnia2010-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000400001Revista Brasileira de Zootecnia v.39 n.4 2010reponame:Revista Brasileira de Zootecnia (Online)instname:Sociedade Brasileira de Zootecnia (SBZ)instacron:SBZ10.1590/S1516-35982010000400001info:eu-repo/semantics/openAccessFranco,Maria Luiza Rodrigues de SouzaViegas,Elisabete Maria MacedoKronka,Sérgio NascimentoVidotti,Rose MeireAssano,MarceloGasparino,Elianeeng2010-08-31T00:00:00Zoai:scielo:S1516-35982010000400001Revistahttps://www.rbz.org.br/pt-br/https://old.scielo.br/oai/scielo-oai.php||bz@sbz.org.br|| secretariarbz@sbz.org.br1806-92901516-3598opendoar:2010-08-31T00:00Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ)false |
dc.title.none.fl_str_mv |
Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet |
title |
Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet |
spellingShingle |
Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet Franco,Maria Luiza Rodrigues de Souza Brycon cephalus composition smoking fish sensory attributes |
title_short |
Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet |
title_full |
Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet |
title_fullStr |
Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet |
title_full_unstemmed |
Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet |
title_sort |
Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet |
author |
Franco,Maria Luiza Rodrigues de Souza |
author_facet |
Franco,Maria Luiza Rodrigues de Souza Viegas,Elisabete Maria Macedo Kronka,Sérgio Nascimento Vidotti,Rose Meire Assano,Marcelo Gasparino,Eliane |
author_role |
author |
author2 |
Viegas,Elisabete Maria Macedo Kronka,Sérgio Nascimento Vidotti,Rose Meire Assano,Marcelo Gasparino,Eliane |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Franco,Maria Luiza Rodrigues de Souza Viegas,Elisabete Maria Macedo Kronka,Sérgio Nascimento Vidotti,Rose Meire Assano,Marcelo Gasparino,Eliane |
dc.subject.por.fl_str_mv |
Brycon cephalus composition smoking fish sensory attributes |
topic |
Brycon cephalus composition smoking fish sensory attributes |
description |
The effects of hot (45-90ºC/5 hours) and cold (27-45ºC/10 hours) smoking processes on the organoleptic properties, yield and composition of matrinxa (Brycon cephalus) fillets are evaluated. No significant differences were observed for fillet yield in both non-smoked and smoked fillets. Smoking process losses were significantly higher for hot smoked (19.37%) when compared to cold smoked (17.08%). Smoking process reduced moisture (in natura = 72.91%, for hot = 58.51% and cold = 59.68%) and increased crude protein, lipid and ash contents. However, there was a significant difference only for protein level between hot smoked (28.07%) and cold smoked (27.14%). Cold smoked process resulted in better fillet appearance and color, while hot smoked presented superior flavor, salt content and general acceptance. Aroma and texture did not differ significantly among processes. Therefore, hot smoking process shows the best results for organoleptic properties and protein levels. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-04-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000400001 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000400001 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-35982010000400001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
dc.source.none.fl_str_mv |
Revista Brasileira de Zootecnia v.39 n.4 2010 reponame:Revista Brasileira de Zootecnia (Online) instname:Sociedade Brasileira de Zootecnia (SBZ) instacron:SBZ |
instname_str |
Sociedade Brasileira de Zootecnia (SBZ) |
instacron_str |
SBZ |
institution |
SBZ |
reponame_str |
Revista Brasileira de Zootecnia (Online) |
collection |
Revista Brasileira de Zootecnia (Online) |
repository.name.fl_str_mv |
Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ) |
repository.mail.fl_str_mv |
||bz@sbz.org.br|| secretariarbz@sbz.org.br |
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1750318145714782208 |