Use of smoking to add value to the salmoned trout

Detalhes bibliográficos
Autor(a) principal: Salán,Eduardo Oliveira
Data de Publicação: 2006
Outros Autores: Galvão,Juliana Antunes, Oetterer,Marília
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000100007
Resumo: The objective of this study was to make a comparison between the characteristics of salmoned trout (Salmo truta) and salmon (Salmo salar) in terms of coloration (CIE L*a*b*), proximate composition, pH and sensory attributes of fresh and smoked fillets in order to obtain a possible alternative for the substitution of imported salmon for Brazilian salmoned trout as a commercial equivalent for retail sales. Results showed that no statistical difference was found for most of the sensory attributes analyzed and for pH. Although the coloration of the fillets presented a statistical difference, the trout presented a more intense coloration than the salmon, proving to be, therefore, convenient to agroindustry.
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spelling Use of smoking to add value to the salmoned troutFish conservationSalmoned troutSalmo salaragroindustryThe objective of this study was to make a comparison between the characteristics of salmoned trout (Salmo truta) and salmon (Salmo salar) in terms of coloration (CIE L*a*b*), proximate composition, pH and sensory attributes of fresh and smoked fillets in order to obtain a possible alternative for the substitution of imported salmon for Brazilian salmoned trout as a commercial equivalent for retail sales. Results showed that no statistical difference was found for most of the sensory attributes analyzed and for pH. Although the coloration of the fillets presented a statistical difference, the trout presented a more intense coloration than the salmon, proving to be, therefore, convenient to agroindustry.Instituto de Tecnologia do Paraná - Tecpar2006-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000100007Brazilian Archives of Biology and Technology v.49 n.1 2006reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132006000100007info:eu-repo/semantics/openAccessSalán,Eduardo OliveiraGalvão,Juliana AntunesOetterer,Maríliaeng2006-04-10T00:00:00Zoai:scielo:S1516-89132006000100007Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2006-04-10T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Use of smoking to add value to the salmoned trout
title Use of smoking to add value to the salmoned trout
spellingShingle Use of smoking to add value to the salmoned trout
Salán,Eduardo Oliveira
Fish conservation
Salmoned trout
Salmo salar
agroindustry
title_short Use of smoking to add value to the salmoned trout
title_full Use of smoking to add value to the salmoned trout
title_fullStr Use of smoking to add value to the salmoned trout
title_full_unstemmed Use of smoking to add value to the salmoned trout
title_sort Use of smoking to add value to the salmoned trout
author Salán,Eduardo Oliveira
author_facet Salán,Eduardo Oliveira
Galvão,Juliana Antunes
Oetterer,Marília
author_role author
author2 Galvão,Juliana Antunes
Oetterer,Marília
author2_role author
author
dc.contributor.author.fl_str_mv Salán,Eduardo Oliveira
Galvão,Juliana Antunes
Oetterer,Marília
dc.subject.por.fl_str_mv Fish conservation
Salmoned trout
Salmo salar
agroindustry
topic Fish conservation
Salmoned trout
Salmo salar
agroindustry
description The objective of this study was to make a comparison between the characteristics of salmoned trout (Salmo truta) and salmon (Salmo salar) in terms of coloration (CIE L*a*b*), proximate composition, pH and sensory attributes of fresh and smoked fillets in order to obtain a possible alternative for the substitution of imported salmon for Brazilian salmoned trout as a commercial equivalent for retail sales. Results showed that no statistical difference was found for most of the sensory attributes analyzed and for pH. Although the coloration of the fillets presented a statistical difference, the trout presented a more intense coloration than the salmon, proving to be, therefore, convenient to agroindustry.
publishDate 2006
dc.date.none.fl_str_mv 2006-01-01
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=S1516-89132006000100007
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000100007
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132006000100007
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 Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.49 n.1 2006
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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