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dc.contributor.authorAzambuja de Freitas, Jakeline Marcela
dc.contributor.authorHiguchi, Leticia Hayashi [UNESP]
dc.contributor.authorFeiden, Aldi
dc.contributor.authorFerrarezi Maluf, Marcia Luzia
dc.contributor.authorDallagnol, Jackeline Marcante
dc.contributor.authorBoscolo, Wilson Rogerio
dc.date.accessioned2014-05-20T15:34:40Z
dc.date.available2014-05-20T15:34:40Z
dc.date.issued2011-01-01
dc.identifierhttp://dx.doi.org/10.5433/1679-0359.2011v32n2p613
dc.identifier.citationSemina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 32, n. 2, p. 613-620, 2011.
dc.identifier.issn1676-546X
dc.identifier.urihttp://hdl.handle.net/11449/42618
dc.description.abstractThe 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.en
dc.format.extent613-620
dc.language.isopor
dc.publisherUniversidade Estadual de Londrina (UEL)
dc.relation.ispartofSemina: Ciências Agrárias
dc.sourceWeb of Science
dc.subjectConservationen
dc.subjectNative fishen
dc.subjectFish technologyen
dc.subjectProcessingen
dc.titleSalga seca e úmida de filés de pacu (piaractus mesopotamicus)pt
dc.title.alternativeDy and umided salting of fillets of pacu (Piaractus mesopotamicus)en
dc.typeArtigo
dcterms.licensehttp://www.uel.br/revistas/uel/index.php/semagrarias/about/editorialPolicies#openAccessPolicy
dcterms.rightsHolderUniversidade Estadual de Londrina (UEL)
dc.contributor.institutionUniversidade Estadual do Oeste do Paraná (UNIOESTE)
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationUniversidade Estadual do Oeste do Paraná (UNIOESTE), Programa Posgrad Zootecnia, UNIOESTE, Cascavel, Parana, Brazil
dc.description.affiliationUniv Estadual Paulista, Programa Posgrad Aquicultura, São Paulo, Brazil
dc.description.affiliationUniversidade Estadual do Oeste do Paraná (UNIOESTE), Curso Engn Pesca, UNIOESTE, Cascavel, Parana, Brazil
dc.description.affiliationUniversidade Estadual do Oeste do Paraná (UNIOESTE), Grp Estudos Manejo Aquicultura, UNIOESTE, Cascavel, Parana, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Programa Posgrad Aquicultura, São Paulo, Brazil
dc.identifier.doi10.5433/1679-0359.2011v32n2p613
dc.identifier.wosWOS:000297934400021
dc.rights.accessRightsAcesso aberto
dc.identifier.fileWOS000297934400021.pdf
dc.relation.ispartofjcr0.349
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