Salga seca e úmida de filés de pacu (piaractus mesopotamicus)
Carregando...
Data
2011-01-01
Autores
Azambuja de Freitas, Jakeline Marcela
Higuchi, Leticia Hayashi [UNESP]
Feiden, Aldi
Ferrarezi Maluf, Marcia Luzia
Dallagnol, Jackeline Marcante
Boscolo, Wilson Rogerio
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual de Londrina (UEL)
Resumo
The goal of this study was to evaluate the process of salting and dry salting of fillets in pacu (P. mesopotamicus), from cultivation in cages. Fillet with skin were salted at a rate of 40% of salt in relation of the initial weight, for a period of 10 days. After processing, were evaluated for microbiological and centesimal composition of fillets subjected to salting and determining the concentration of sodium chloride (NaCl) and calculation of income. The centesimal composition were evaluated the protein, ether extract, moisture and ash of the raw material fresh and processed products by salting. The microbiological analysis included the determination of coliforms at 45 degrees C, Salmonella and Staphylococcus coagulase positive. The pacus subjected to umided and dry salting were within quality control standards established by the legislation. The content of umided, protein, lipids and chlorides showed differences (p< 0.05) between the processes of salt. However both forms can be used for the development of technological processes of low investment by encouraging new options for fish consumption.
Descrição
Palavras-chave
Conservation, Native fish, Fish technology, Processing
Como citar
Semina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 32, n. 2, p. 613-620, 2011.