COLD AND HOT SMOKED NILE TILAPIA FILLETS: QUALITY AND YIELD OF PIGMENTED AND UNPIGMENTED FILLETS
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
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. |
id |
UNSP_dc0892c80944ad0bd1a457aa402fe873 |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/195398 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
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:29462024-08-05T22:14:17.490407Repositório 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_ |
1808129407379832832 |