دورية أكاديمية
Stability of snacks made with minced Nile tilapia stored at room temperature
| العنوان: | Stability of snacks made with minced Nile tilapia stored at room temperature |
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| المؤلفون: | João de Paula Cortez Netto, Paulo Roberto Campagnoli de Oliveira Filho, Judite Lapa-Guimarães, Elisabete Maria Macedo Viegas |
| المصدر: | Revista Ciência Agronômica, Vol 51, Iss 1 (2020) |
| بيانات النشر: | Universidade Federal do Ceará, 2020. |
| سنة النشر: | 2020 |
| المجموعة: | LCC:Agriculture (General) |
| مصطلحات موضوعية: | Shelf life, Fish snack, Preservation, Lipid oxidation, Agriculture (General), S1-972 |
| الوصف: | ABSTRACT Minced fish can be used in the preparation of fish products, despite being very susceptible to lipid oxidation and microbial growth. Fish snacks are widely appreciated in Asian countries, but still little studied in Brazil. Thus, the aim of this study was to produce snacks containing 20, 30, and 40% minced fish of Nile tilapia filleting waste and evaluate their stability at time zero and throughout 15, 30, and 45 days of storage at room temperature (25 ºC) by physicochemical, microbiological, and sensory characterization. The inclusion of minced fish decreased (P |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Spanish; Castilian Portuguese |
| تدمد: | 1806-6690 |
| Relation: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000100405&tlng=en; https://doaj.org/toc/1806-6690 |
| DOI: | 10.5935/1806-6690.20200002 |
| URL الوصول: | https://doaj.org/article/feb5bef68f1b4071ac3c8df51eb90c46 |
| رقم الأكسشن: | edsdoj.feb5bef68f1b4071ac3c8df51eb90c46 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 18066690 |
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| DOI: | 10.5935/1806-6690.20200002 |