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H. C. A. Kato M. R. S. Peixoto Joele C. L. Sousa S. C. A. Ribeiro 《Journal Of Aquatic Food Product Technology》2017,26(10):1144-1156
This study aimed to elaborate a convenience food – sous vide – and establish its shelf life by monitoring physicochemical, microbiological, and sensorial characteristics. Sous vide fillets were prepared from tambaqui (Colossoma macropomum) with two types of sauces: soy sauce (SS) and basil sauce (BS), at a pasteurization temperature of 65°C for 12.5 min, a binomial established according to a 22 central composite rotational design. The packed samples were kept under refrigeration in the range of 1 ± 1°C, and then they underwent analyses at 7, 14, 21, 28, 35, 42, 49, and 56 days of storage. The results of the microbiological analyses indicated that microorganisms remained below acceptable limits either in the raw material or in the sous vide over the storage period. The characteristics that sous vide SS and BS showed on the 42nd and 49th days of shelf life, respectively, indicate that these products, when appropriate processing and storage are used, can preserve their fresh quality. 相似文献
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de Sousa Marco Antonio Paula Lima Alyne Cristina Sodré Araújo Jonas Carneiro Guimarães Célia Maria Costa Joele Maria Regina Sarkis Peixoto Borges Iran Daher Luciara Celi Chaves Silva André Guimarães Maciel e 《Tropical animal health and production》2019,51(7):1903-1908
Tropical Animal Health and Production - This study aimed to assess the tissue composition and allometric growth of carcasses of Santa Inês and crossbred Dorper x Santa Inês lambs confined... 相似文献
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Osnan Lennon Lameira Silva Antnia Rafaela Gonalves Macedo Emília do Socorro Conceio de Lima Nunes Keila Diniz Campos Leiliane Cristina Cardoso Araújo Xenna Tiburo Anne Suellen Oliveira Pinto Maria Regina Sarkis Peixoto Joele Micheli da Silva Ferreira Ana Carolina Ramos da Silva Renata Santana Lorenzo Raices Adriano Gomes da Cruz Leandro Juen Rossineide Martins da Rocha 《Aquaculture Research》2020,51(6):2336-2348
The objective of this study was to evaluate the effect of environmental factors on the fatty acid profiles and physicochemical composition of Crassostrea gasar cultured in two locations with differences in salinity and precipitation gradients. The study period was divided into four seasonal divisions—the rainy–dry transition period, the dry season, dry–rainy transition and the rainy season. The salinity, pH and temperature were measured at each site during specimen collection. A total of 712 oyster samples were used for fatty acid profiling and physicochemical analysis. Salinity and precipitation were the environmental parameters that influenced the fatty acid profile and physicochemical characteristics of oysters. C. gasar exhibited excellent values of n3 polyunsaturated fatty acids (DHA, EPA and eicosatrienoic), with a predominance of these acids during periods of higher precipitation. Variations in precipitation and salinity resulted in significant differences in oyster nutritional characteristics. Oysters grown in Amazonian estuaries can be considered nutritious throughout the year, with better conditions during the rainy season. 相似文献
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