Seafood Processing
Mostrando 1-12 de 12 artigos, teses e dissertações.
-
1. Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil
Shrimp residues generated by the seafood industrial processing are generally discarded in the environment without any further treatment, leading to a loss of nutritional value such as proteins, lipids, chitin, carotenoids, and minerals. This practice can lead to environmental problems due to the decomposition of these substances in the air. The objective of
J. Braz. Chem. Soc.. Publicado em: 2021-06
-
2. Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing
Abstract In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced by Differential Scanning Calorimetry the protein denaturation what gives as a result poor gelling ab
Food Sci. Technol. Publicado em: 2020-12
-
3. Structural and biological properties of protein hydrolysates from seafood by-products: a review focused on fishery effluents
Abstract Enormous amounts of by-products and waste are generated during the processing of seafood, sometimes representing about 65% of the raw material employed. Seafood by-products (SB) include solid waste such as skin, head, viscera, trimmings, and bones; however, liquid wastes (effluents) derived from operations such as washing, thawing, cooking and the p
Food Sci. Technol. Publicado em: 2020-06
-
4. Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
Abstract Overall objective of the study was assessment for freshness parameters of gilthead seabream (Sparus aurata). The freshness was determined by two conventional method (i.e. Minolta color measurement method) was compared with a novel machine vision technology (i.e image color analysis method). The quality characteristics related to the freshness of th
Food Sci. Technol. Publicado em: 21/09/2018
-
5. Fish and fishery products trade in Brazil, 2005 to 2015: A review of available data and trends
ABSTRACT: Along the last ten years fish and fishery product trade in Brazil has been on a downward trajectory turning a profit of US$ 98.6 million in 2005 into a loss of US$ 1.25 billion by 2014. On the other hand, the country is a leading producer of grains and has the third largest animal feed industry in the world, which has added 5.5 million hectares of
Sci. agric. (Piracicaba, Braz.). Publicado em: 2017-10
-
6. Pesquisa de microorganismos indicadores e patogênicos no filé de tilápia do Nilo (Oreochromis niloticus) e em diferentes pontos da planta de processamento
Nile tilapia (Oreochromis niloticus) is one of the most important species for aquaculture because of its easily adaption to farming in different production systems, delicate taste and texture. However, there are not many slaughterhouses for Nile tilapia in Brazil because the production is still small and targeted mainly to local trade. The purpose of this st
Publicado em: 2008
-
7. Qualidade do camarão da espécie Xyphopenaeus kroyeri mediante a ação dos agentes antimelanóticos / Quality of shrimp Xyphopenaeus kroyeri submitted to antimelanotic agents
Sea shrimp captured in the Brazilian coast represents an important segment of the seafood particularly due to the market value. Being a highly perishable food, it requests special cares for commercialization, conservation and industrialization. The control of the quality begins as soon as post-capture in the vessel. The immediate operations accomplished afte
Publicado em: 2008
-
8. Efeitos da irradiação e refrigeração na qualidade e no valor nutritivo da tilápia (Oreochromis niloticus). / Effects of irradiation and refrigeration on the nutrients and shelf-life of tilapia (Oreochromis niloticus).
The objective of this study is to enhance the shelf-life of processed fish, combining ionizing radiation and refrigeration with minimal processing. The physical, chemical, nutritional and microbiological characteristics of the specie Tilapia nilotica (Oreochromis niloticus) were studied in eviscerated samples and in commercial cuts. The fish were separated i
Publicado em: 2001
-
9. Molecular Epidemiological Survey of Listeria monocytogenes in Seafoods and Seafood-Processing Plants
To evaluate the role of seafoods in the epidemiology of human listeriosis and the role of the processing environment as a source of Listeria monocytogenes in seafood products, 305 L. monocytogenes isolates were characterized by multilocus enzyme electrophoresis using 21 genetic loci and restriction enzyme analysis of total DNA. Forty-four isolates were recov
American Society for Microbiology.
-
10. Isolation of Vibrio parahaemolyticus and Vibrio alginolyticus from Estuarine Areas of Southeastern Alaska
The first reported isolations of halophilic vibrios, including Vibrio parahaemolyticus, from three seafood processing areas in Southeastern Alaska are described.
-
11. Evidence by electron micrographs for a high incidence of bacteriophage particles in the waters of Yaquina Bay, oregon: ecological and taxonomical implications.
A variety of viral particles, the majority of them clearly identifiable as bacteriophages, were found in the seawater of Yaquina Bay, Oregon. These phages were obtained as free particles from the seawater without employing specific hosts for enrichments or further purification in the laboratory. A variety of electron micrographs showing different morphologie
-
12. Biodiversity of Clostridium botulinum Type E Strains Isolated from Fish and Fishery Products
The genetic biodiversity of Clostridium botulinum type E strains was studied by pulsed-field gel electrophoresis (PFGE) with two macrorestriction enzymes (SmaI-XmaI and XhoI) and by randomly amplified polymorphic DNA (RAPD) analysis with two primers (OPJ 6 and OPJ 13) to characterize 67 Finnish isolates from fresh fish and fishery products, 15 German isolate
American Society for Microbiology.